Tastes just like your favorite Kentucky Chicken restaurant’s coleslaw.
This creamy Southern-style coleslaw is the perfect balance of sweet, tangy, and refreshing, making it a must-have side dish for backyard barbecues, fried chicken dinners, sandwiches, and potlucks.
The finely shredded cabbage and carrots soak up the rich homemade dressing, creating that classic deli-style texture everyone loves.
Inspired by the famous fast-food coleslaw flavor many people grew up with, this easy homemade version delivers cool, creamy crunch in every bite. It’s simple to prepare ahead of time, and the flavor only gets better after chilling in the refrigerator for a few hours.
Prep Time: 20 minutes
Additional Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 8
Ingredients
- 1 head cabbage, finely shredded
- 2 carrots, finely chopped
- 2 tablespoons finely chopped onion
- 1/2 cup mayonnaise
- 1/3 cup white sugar
- 1/4 cup milk
- 1/4 cup buttermilk
- 2 tablespoons lemon juice
- 2 tablespoons distilled white vinegar
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
Directions
- In a medium mixing bowl, whisk together the mayonnaise, sugar, milk, buttermilk, lemon juice, white vinegar, salt, and black pepper until smooth and creamy.
- Add the shredded cabbage, chopped carrots, and onion to a large serving bowl.
- Pour the dressing over the cabbage mixture and toss thoroughly until all of the vegetables are evenly coated.
- Cover the bowl tightly and refrigerate for at least 2 hours before serving to allow the flavors to blend together.
- Stir the coleslaw again just before serving and enjoy chilled.
Chefs Notes
- For the best texture, finely chop the cabbage and carrots instead of shredding them too thick.
- This coleslaw tastes even better after sitting overnight in the refrigerator.
- Serve alongside fried chicken, pulled pork sandwiches, ribs, burgers, or grilled meats.
- If you prefer a tangier slaw, add an extra splash of vinegar or lemon juice.
- Store leftovers covered in the refrigerator for up to 3 days.