This classic coleslaw with buttermilk dressing is close to my mom’s copycat Kentucky Fried Chicken recipe. I could eat a whole batch in one sitting, but I paced myself and enjoyed it over pulled pork and more!
Classic Coleslaw with Buttermilk Dressing
Growing up, we seldom were treated to a fast food dinner. What a tortured childhood. My mom did succumb every now to our pleas and would send my dad out for carry out Kentucky Fried Chicken. She adored the KFC coleslaw recipe.
She tried to recreate it numerous times. Back before we had the Internet, she relied on the food section of the Des Moines Register and her network of friends for new recipes. I think she came pretty close but I haven’t been able to locate that recipe in her vast collection of cards and clippings. This Classic Coleslaw with Buttermilk Dressing reminds me of that childhood buttermilk coleslaw, whether carry out or homemade!
Creamy Coleslaw Recipe
When one of my foodie friends shared this copycat KFC coleslaw recipe, I thought of my sweet mom and all the amazing non-fast food recipes she’s shared with me over the years. More commonly seen as a summer side salad for picnics or the topper for a pulled pork sandwich, there is no reason to wait until July to put this best coleslaw recipe on your menu.
I followed the recipe as directed except for adding a bit of celery seed as a personal preference. I must confess that I had no competition for this slaw from my family. From polite no thank yous, to eewwwws when I suggested it as a sandwich topper, I was perfectly content having the whole batch to myself. Sometimes having a picky family works in one’s favor.
Tips for Making the Best Coleslaw Recipe
You can make this creamy coleslaw recipe with a couple of packages of coleslaw mix from the grocery store or shred your own cabbage. I like adding some shredded carrots and/or purple cabbage to the mixture to provide some color.
Combining buttermilk and mayonnaise makes for a lovely, creamy coleslaw dressing. PRO-Tip: If you don’t have any buttermilk on hand, you can make your own. Place one tablespoon of either vinegar or lemon juice into a one cup liquid measuring cup. Fill to the one cup mark with milk and let rest for a minute or two. The mixture will curdle slightly and work well as a buttermilk substitution.
If you’re not a fan of raw onions, soak them in ice water for about 15 minutes. Drain, then add to the recipe. This process removes a bit of the sharpness, but still adds the flavor needed for a classic coleslaw recipe.
Season to taste with salt and pepper. Celery seed adds another lovely flavor component.
Refrigerating for at least an hour before serving allows the flavors to meld. Toss again before serving.
More Slaw Recipes You’ll Love:
- Creamy Apple Slaw from Spend with Pennies
- Spicy Mexican Slaw with Lime and Cilantro from Kalyn’s Kitchen
- Spicy Mango Slaw from Foodie with Family
- Asian Cabbage Slaw
- Easy Coleslaw Recipe
- Asian Coleslaw
- More Salad Recipes
You may need these supplies to make this classic coleslaw recipe with buttermilk dressing:
- 8 cups finely chopped cabbage (about 1 head)
- 1/4 cup shredded carrot (1 medium carrot)
- 2 tablespoons minced onion
- 1/3 cup granulated sugar
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup mayonnaise
- 1/4 cup buttermilk
- 1/4 cup cider vinegar
- 1 teaspoon celery seed
- Shred carrots and cabbage to the size of your choice (KFC's version is finely shredded). Alternatively, you can buy a bag or two of the cole slaw veggies ready to go.
- Combine the sugar, salt, pepper, mayonnaise, buttermilk, vinegar, and celery seed in a large bowl and whisk until smooth.
- Add the cabbage, carrots, and onion, and mix well. Cover and refrigerate for about 1 hour before serving.
Recipe courtesy of my friend, Mile High Baker.
Amount Per Serving: Calories: 169 Total Fat: 11g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 6mg Sodium: 249mg Carbohydrates: 18g Net Carbohydrates: 0g Fiber: 3g Sugar: 13g Sugar Alcohols: 0g Protein: 2g