Description
This KFC-style coleslaw clone delivers a perfect tangy, sweet, and creamy balance. Made with a buttermilk-mayo dressing and shredded cabbage, it’s ready in 15 minutes. Ideal alongside fried chicken, ribs, or burgers, it maintains a crisp texture without becoming soggy. Adjust sweetness to taste for a customizable side that captures the beloved Southern flavor.
Ingredients
1 head cabbage (use Napa or green cabbage)
1 cup mayonnaise (full-fat recommended; substitute with Greek yogurt)
1⁄3 cup buttermilk
2 tablespoons granulated sugar
1 tablespoon white vinegar
1⁄4 cup finely chopped red onion
Instructions
Shred cabbage into 1⁄4-inch slices and drain excess moisture
Finely chop red onion
In a large bowl, whisk mayonnaise, buttermilk, vinegar, and sugar
Adjust sugar gradually to taste; mix in salt and pepper
Fold the dressing into cabbage using low-speed motion to maintain crunch
Chill for 30 minutes before serving
Notes
Chill dressing first—cold emulsion prevents separation
Room-temperature mayonnaise blends smoothly, avoiding clumps
Store in an airtight container to preserve crispiness
Add lemon zest for brightness and freshness
Substitute white vinegar with apple cider vinegar or lemon juice for milder flavor
Start with 1 teaspoon sugar and adjust incrementally
Raw cabbage texture is essential—do not cook
Full-fat mayo ensures proper emulsification
- Prep Time: 15
- Category: Baking
- Method: Refrigerate
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 4g
- Sodium: 120mg
- Fat: 26g
- Saturated Fat: 5g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg