Creamy Southern Coleslaw

Our creamy Southern coleslaw is a classic side dish made with finely shredded cabbage and carrots, tossed in a sweet-and-tangy mayonnaise-based dressing. It’s quick to prepare and is great with barbecue, fried chicken, and pulled pork sandwiches. Our version keeps the traditional flavor you expect while balancing sweetness and tang, with a smooth, creamy texture that coats every bite.

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When I was a kid, the coleslaw was always my favorite part of a KFC meal. I loved the mix of crunch and creamy dressing, with just enough sweetness to set it apart. These days, it’s still one of my favorite go-to summer sides. Our dressing is inspired by my mom’s recipe, with a careful balance of sugar, vinegar, and mayo that’s great as a topping for our Nashville hot chicken sliders or a side for our baked BBQ boneless chicken thighs.

Key Ingredients and Substitutions

There are lots of prepared coleslaw mixes in bags at the grocery store, and for a time crunch, those are fine. Taking the time to chop your own will give you a fresher-tasting coleslaw that holds up to the dressing.

The complete ingredient list and measurements are listed in the printable recipe below.

• Cabbage: This recipe uses a combo of both green and red cabbage. Red cabbage (also called purple) has a more intense, almost peppery taste than green cabbage. This recipe can be made with just green cabbage, but it will be missing a little something.
• Green onions: They add that key savory note to balance out the sweetness of the honey, but if you are not a fan, you can leave them out or substitute them with a little red or yellow onion.
• Carrots: Besides adding color, they add crunch and sweetness to the slaw.
• Mayonnaise: The mayo makes the dressing creamy and gives it a slight tang. You can use sour cream or Greek yogurt as a substitute for mayo, but the flavor will be a little different.
• Vinegar: This recipe already uses both apple cider and white vinegar. Apple cider vinegar cuts down on some of the harshness white vinegar can have, but if you don’t have any, you can just use distilled vinegar.
• Honey: One of the reasons KFC coleslaw tastes so good is the sugar. We opted for honey instead of sugar, but you can use either.
• Celery Seed: Not to be confused with celery salt, which is a mixture of celery seed and salt, celery seed gives the dressing a unique flavor. If you use celery salt instead, be sure to cut back on any additional salt.

How to Make Creamy Southern Coleslaw

Here are the quick, step-by-step instructions with visuals; you can find the full instructions, including the exact ingredients, in the recipe card below.

Pro-tip: Coleslaw tastes best when chilled in the refrigerator for a few hours, allowing all the flavors to meld.

1. Prepare the cabbage: Cut the red and green cabbages from the top through the core, and then cut those halves in half again in the same direction. Remove the remaining core, then chiffonade two green cabbage quarters and one purple cabbage quarter (cut the cabbage into thin slices at 90 degrees to the layers). Add the shredded cabbage to a large mixing bowl and set aside while the other ingredients are prepped.

2. Chop the other vegetables: Shred the carrots on the coarse side of a box grater and add to the bowl with the cabbage. Finely chop the green onions and toss them into the bowl with the cabbage and carrots. Add the salt and ground black pepper to the slaw and mix one last time.

3. Make the dressing: In a small mixing bowl, combine the mayonnaise, apple cider vinegar, white distilled vinegar, honey, and celery seed and whisk until smooth and creamy.

4. Serving: Combine the slaw and dressing and refrigerate for at least 30-45 minutes before serving.

What Goes with Coleslaw

Coleslaw is a must-have at any summer BBQ, picnic, or potluck. Serve it alongside smoked brisket, pulled pork, or grilled chicken, where something cool and creamy balances rich, savory flavors. We also love it piled onto pulled pork sandwiches, pulled pork street tacos, and hot chicken sliders for that classic cool-and-spicy pairing.

For seafood nights, pair it with golden-fried fish in a classic fish batter for an old-school fish fry feel. If you grew up like we did with a paper tray from Long John Silver’s, you already know how well creamy coleslaw pairs with hot, crispy fish. It’s also a great side for crab cakes, and we top our crab cake sliders with it for a bit of crunch.

Make-Ahead and Storage

Make-Ahead: Coleslaw can be made up to 8 hours before it gets a little watery and loses some of its crunch. You can also make the dressing and prep the veggies 1 to 2 days before, then store them separately in the refrigerator.

How to Store: Homemade coleslaw can last 3 to 4 days in an airtight container in the refrigerator, though it will only retain its crunchiness for 1 to 2 days. After 2 or 3 days, it’s best used as a condiment on a sandwich, especially for the turkey-based version of a Ruben called a Rachel, or on any other grilled sandwich.

Recipe Tips and Notes

• Use a sharp knife or a food processor to shred the cabbage.
• The salad and dressing should be combined 30-45 minutes prior to serving, allowing the cabbage to soften and the flavors to meld.
• There is mayo in the dressing, so don’t let the coleslaw sit out too long at picnics.

Frequently Asked Questions