Tangy Cream Coleslaw Copycat
Creamy, crunchy, and perfectly tangy — this homemade coleslaw tastes just like the iconic KFC side, only fresher and more flavorful.
Few sides are as beloved as that cool, creamy scoop of coleslaw next to a piece of crispy fried chicken or smoky barbecue. This Tangy Cream Coleslaw Copycat brings that nostalgic flavor home with simple ingredients and a dressing that hits the perfect balance between sweet, tangy, and creamy.
The secret lies in getting the texture and balance right. The cabbage should be finely chopped, not shredded in long strands, so it absorbs the dressing evenly. The dressing itself combines mayonnaise, sugar, lemon juice, vinegar, and buttermilk — that signature trio of sweet, tart, and creamy that keeps you coming back for another bite.
Whether you’re serving it with pulled pork sandwiches, fried fish, or classic southern comfort dishes, this slaw is a make-ahead hero that tastes even better the next day.
Ingredients for Tangy Cream Coleslaw
Green cabbage – Fresh, crisp, and finely chopped to absorb flavor. About one medium head yields roughly eight cups.
Carrot – Adds color, a hint of sweetness, and crunch.
Onion – A small amount gives depth to the flavor without overpowering the dressing.
Mayonnaise – The creamy base that gives this coleslaw its rich texture.
Sugar – Balances the tanginess with a touch of sweetness.
Milk and buttermilk – The combination makes the dressing light and silky with a slight tang.
Lemon juice and white vinegar – Add brightness and acidity for that classic KFC-style bite.
Salt and black pepper – Simple seasoning to bring all the flavors together.
How to Make Tangy Cream Coleslaw
STEP 1: Prepare the vegetables
Finely chop the cabbage into small pieces rather than long shreds — this helps create that signature creamy texture. Shred the carrot and mince the onion. Place all three into a large mixing bowl.
STEP 2: Make the dressing
In a separate medium bowl, whisk together the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, and pepper. Continue whisking until the sugar dissolves and the mixture is smooth. Taste and adjust seasoning — it should be creamy, slightly sweet, and tangy.
STEP 3: Combine the slaw and dressing
Pour the dressing over the chopped cabbage mixture. Use a large spoon or spatula to toss everything together until all the vegetables are evenly coated. Make sure the dressing gets down to the bottom of the bowl so nothing stays dry.
STEP 4: Chill before serving
Cover the bowl and refrigerate for at least 4 hours, or overnight if possible. This resting time allows the cabbage to soften slightly and the flavors to meld. Stir well before serving to redistribute the dressing.
What Makes This Coleslaw Taste Like KFC’s?
The texture and balance of flavors. The combination of finely minced cabbage, a slightly sweet dressing, and just enough acidity from lemon juice and vinegar makes this version nearly identical to the famous restaurant side — but fresher. The buttermilk also adds that distinctive creamy tang that sets it apart from regular slaw.
Can I Use Pre-Shredded Coleslaw Mix?
Yes, you can. If you’re short on time, a 14-ounce bag of pre-shredded cabbage mix works well. For the most authentic texture, pulse it a few times in a food processor to make it finer, closer to restaurant-style coleslaw.
Can I Make This Ahead of Time?
Absolutely. This is one of those dishes that actually improves with time. Make it the day before you plan to serve it, cover it tightly, and refrigerate. The flavors deepen overnight, and the cabbage becomes more tender without losing its crunch.
Helpful Tips
- Adjust the sugar and lemon juice to your taste — some people prefer a bit more tang or sweetness.
- Use full-fat mayo for the best texture and flavor. Low-fat versions can make the dressing too thin.
- Add a pinch of celery seed for extra flavor if you want to give it a Southern twist.
- Don’t skip the chilling step — it’s essential for achieving that classic creamy texture.
What to Serve with Tangy Cream Coleslaw
This slaw goes with almost anything! It’s a staple side dish for barbecue ribs, fried chicken, pulled pork sandwiches, grilled burgers, or even hot dogs. It’s also a perfect counterbalance to spicy foods because the creamy sweetness helps cool things down.
For a lighter meal, serve it alongside baked fish, roasted vegetables, or use it as a topping for tacos or sliders.
Storage
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving to recoat the cabbage with the dressing. Do not freeze — the texture will not hold up after thawing.
Once you’ve tried this Tangy Cream Coleslaw Copycat, you may never go back to store-bought again. It’s crisp, creamy, and bursting with that nostalgic flavor that makes every meal a little more comforting.
Tangy Cream Coleslaw Copycat
Ingredients
- ¼ teaspoon finely ground black pepper
- 1 ½ tablespoons freshly squeezed lemon juice
- 2 tablespoons finely chopped yellow onion
- ⅓ cup white granulated sugar
- ½ cup full-fat mayonnaise
- ¼ cup cultured buttermilk
- ¼ cup whole dairy milk
- 2 ½ tablespoons distilled white vinegar
- ½ teaspoon table salt
- ¼ cup shredded orange carrot from one small carrot
- 8 cups of finely chopped green cabbage approximately 1 medium head
Instructions
- Begin by finely chopping the green cabbage, grating the carrot, and mincing the onion. For a more refined texture, a food processor may be used. Transfer all the prepared vegetables into a large mixing bowl.
- In a separate bowl, combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, and black pepper. Whisk thoroughly until the mixture becomes completely smooth and homogenous.
- Pour the dressing over the bowl of vegetables. Toss the contents thoroughly to ensure that every bit of cabbage and carrot is evenly coated in the creamy mixture.
- Cover the bowl and place it in the refrigerator to chill for a minimum of 4 hours. For a more developed flavor, it is best to leave it overnight. Stir once more just before serving.