You’ll love this easy southern coleslaw with mayo, vinegar, cabbage, and carrots. The best homemade KFC coleslaw copycat recipe, that's crunchy, creamy, sweet, and tangy.
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I love simple side dishes, and this one is a winner. Perfect for summer BBQs, fish fry, fried chicken, burgers, sandwiches, and Sunday dinners.
The secret to this recipe is using a food processor. Chopping the fresh vegetables into small pieces makes for the best texture.
Ingredients
Cabbage - I recommend using a whole fresh cabbage and cutting it into chunks. You can use pre-shredded coleslaw mix in a pinch.
Carrot - I like to add it for color and a touch of sweetness, but it is optional. Many classic Southern-style coleslaw recipes omit it.
Onion- Fresh white or yellow onion adds so much flavor. It has to be blended or grated very smoothly and finely.
Mayo- Use your favorite variety. Popular choices include Dukes, Blue Plate, and Hellman’s.
Vinegar- Classic white or apple cider.
Sugar, Salt, and Pepper- Granulated or cane. Your favorite variety of salt and black pepper.
Southern Mayonnaise
Mayonnaise is a must in this classic recipe. Try these popular southern mayo brands. Dukes is a classic, and Blue Plate was a new one I tried, it was delicious as well.
KFC Copycat Recipe
If you love KFC coleslaw is this is a must-try copycat recipe. A hack is to use pre-shredded coleslaw mix that has the shredded carrot and coleslaw, but don't skip the food processor step for that authentic texture.
Tips & Suggestions for The Best Coleslaw
Don’t skip using a food processor to chop the vegetables. It’s really to keep to the recipe and the longest step, but it’s well worth the effort.
You can prep the vegetables in advance and mix the coleslaw dressing. Then mix them together right before serving.
Popular mix in flavors and substitutions include celery seed, malt vinegar, mustard, sweet relish, buttermilk, and red cabbage.
For a deeper flavor, refrigerate the coleslaw for a few hours or overnight.
Excess Moisture
Fresh cabbage can release moisture, especially when salt and vinegar are added. You’ll notice excess liquid after mixing and letting the flavors meld together in the refrigerator.
If you want less liquid, I recommend pouring out the excess liquid and mixing in extra mayo.
Storage and Leftovers
Leftover homemade coleslaw should be stored in an airtight container and last for up to 3 days in the refrigerator.
Freezing is not recommended due to the high water content of the cabbage.
Step-By-Step Instructions and Photos
- Prep the cabbage, carrot, and onion. Cut into chunks.
2. In a food processor, add the cabbage chunks. Process in batches to fine dice. Place in a mixing bowl.
3. Add the carrot chunks and process to a fine dice, similar to the cabbage. Place into the mixing bowl with the cabbage.
4. Pour in the vinegar and add the finely shredded onion and sugar. Mix well.
5. Add in the mayo and mix until creamy (add more if necessary). Sprinkle salt and pepper to taste.
6. Serve immediately or keep covered and chilled in the refrigerator.
Southern Coleslaw
Equipment
- Food Processer
- Mixing Bowl
- Rubber spatula
- Measuring Tools
Ingredients
- 1 small Cabbage (yield about 4-5 cups)
- 1 medium Carrot
- ¼ medium Onion
- 1 cup Mayo, more if necessary
- 2 tablespoon White Vinegar
- 1 tablespoon Granulated Sugar
- Salt and White Pepper To Taste
Instructions
- Prep the cabbage, carrot, and onion. Cut into chunks.
- In a food processor, add the cabbage chunks. Process in batches to fine dice. Place in a mixing bowl.
- Add the carrot chunks and process to a fine dice, similar to the cabbage. Place into the mixing bowl with the cabbage.
- Pour in the vinegar and add the finely shredded onion and sugar. Mix well.
- Add in the mayo and mix until creamy (add more if necessary). Sprinkle salt and pepper to taste.
- It can be served immediately or kept chilled in the refrigerator.
Cinda Biggs says
Easy to follow receipe with great results😊
Andrea Johnson says
So happy you liked the recipe Cinda.