Ready to elevate your coleslaw game beyond the usual? We’ve gathered 19 irresistible, KFC-inspired recipes that bring that crave-worthy crunch and creamy tang right to your kitchen. Whether you’re craving classic comfort or a bold new twist, these easy-to-follow ideas promise to make your next meal unforgettable. Let’s dive in and discover your new favorite side!
Classic KFC Style Coleslaw
Craving that creamy, tangy slaw you get in the red bucket? This copycat recipe nails the classic KFC coleslaw, and it’s way easier than you think to whip up at home.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
- 1 medium head of green cabbage, finely shredded (you’ll need about 8 cups total)
- 1 large carrot, peeled and grated
- 2 tablespoons of finely minced onion
- 1 cup of mayonnaise (full-fat works best for that classic creaminess)
- 1/3 cup of granulated sugar
- 1/4 cup of whole milk
- 1/4 cup of buttermilk
- 2 1/2 tablespoons of fresh lemon juice
- 1 1/2 tablespoons of white vinegar
- 1/2 teaspoon of salt
- 1/8 teaspoon of black pepper
Instructions
- Finely shred your head of green cabbage using a sharp knife or mandoline until you have about 8 cups packed into a large mixing bowl.
- Peel and grate the large carrot directly into the bowl with the cabbage.
- Mince 2 tablespoons of onion very finely and add it to the bowl. Tip: Mincing the onion super fine helps it blend into the dressing without overpowering each bite.
- In a separate medium bowl, whisk together 1 cup of mayonnaise, 1/3 cup of granulated sugar, 1/4 cup of whole milk, 1/4 cup of buttermilk, 2 1/2 tablespoons of fresh lemon juice, 1 1/2 tablespoons of white vinegar, 1/2 teaspoon of salt, and 1/8 teaspoon of black pepper until the sugar is completely dissolved and the mixture is smooth.
- Pour the dressing over the cabbage, carrot, and onion in the large bowl.
- Use a large spoon or spatula to toss everything together until the vegetables are evenly and thoroughly coated with the dressing. Tip: Don’t be shy—really mix it well to ensure every strand gets that signature creamy coating.
- Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours, or ideally overnight. Tip: This chilling time is crucial as it allows the flavors to meld and the cabbage to soften slightly, giving you that perfect KFC texture.
- After chilling, give the coleslaw one final gentle stir before serving. Versatile and utterly satisfying, this slaw has that ideal balance of sweet, tangy, and creamy with a satisfying crunch. It’s the perfect side for fried chicken, of course, but try it piled on a pulled pork sandwich for a delicious twist.
Creamy Buttermilk Coleslaw
Hey, you know that classic side dish that makes every barbecue or picnic just a little better? Here’s my go-to creamy buttermilk coleslaw recipe that’s always a crowd-pleaser.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– A medium head of green cabbage, thinly sliced
– A couple of carrots, grated
– Half a cup of mayonnaise
– A quarter cup of buttermilk
– Two tablespoons of apple cider vinegar
– One tablespoon of granulated sugar
– Half a teaspoon of celery seed
– A quarter teaspoon of garlic powder
– A pinch of salt and black pepper
Instructions
1. Grab a large mixing bowl and combine your thinly sliced cabbage and grated carrots.
2. In a separate smaller bowl, whisk together the mayonnaise, buttermilk, and apple cider vinegar until smooth.
3. Tip: For extra creaminess, let the dressing sit for 5 minutes before adding other ingredients—it helps the flavors meld.
4. Stir in the granulated sugar, celery seed, and garlic powder into the dressing mixture.
5. Season the dressing with a pinch of salt and black pepper, adjusting to your preference.
6. Pour the dressing over the cabbage and carrots in the large bowl.
7. Use tongs or clean hands to toss everything together until the vegetables are evenly coated.
8. Tip: If you have time, cover the bowl and refrigerate the coleslaw for at least 30 minutes—it crisps up the veggies and enhances the flavor.
9. Before serving, give the coleslaw a final toss to redistribute any dressing that may have settled.
10. Tip: For a crunchier texture, add a handful of chopped nuts or seeds just before serving to keep them from getting soggy.
This coleslaw has a perfect balance of creamy and tangy with a satisfying crunch from the fresh veggies. Try piling it on pulled pork sandwiches or serving it alongside grilled chicken for a refreshing contrast.
Tangy Southern Coleslaw
Mmm, you know that perfect coleslaw that makes any barbecue or fried chicken dinner complete? This tangy Southern version is exactly what you need—it’s crisp, creamy, and has just the right zing to cut through rich flavors. Let’s whip it up together!
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 1 small head of green cabbage, shredded (about 6 cups)
– 2 large carrots, grated
– 1/2 cup mayonnaise
– 1/4 cup apple cider vinegar
– 2 tbsp sugar
– 1 tbsp Dijon mustard
– 1 tsp celery seed
– A pinch of salt and black pepper
Instructions
1. In a large mixing bowl, combine the shredded cabbage and grated carrots.
2. In a separate medium bowl, whisk together the mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery seed, salt, and black pepper until smooth. Tip: Whisk vigorously for about 30 seconds to fully dissolve the sugar and emulsify the dressing.
3. Pour the dressing over the cabbage and carrot mixture.
4. Use tongs or clean hands to toss everything together until the vegetables are evenly coated. Tip: Toss gently for 1–2 minutes to avoid bruising the cabbage and keep it crisp.
5. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving. Tip: Chilling allows the flavors to meld and the cabbage to soften slightly without getting soggy.
6. Give the coleslaw a final toss right before serving to redistribute the dressing.
Enjoy this coleslaw piled high on pulled pork sandwiches or as a bright side to grilled sausages. It’s wonderfully crunchy with a tangy kick that balances the creamy mayo, and leftovers taste even better the next day after the flavors have settled in.
Sweet and Spicy Coleslaw
Let’s be honest—sometimes coleslaw can be a bit boring. But this sweet and spicy version is anything but! It’s the perfect side dish for summer barbecues or a crunchy topping for tacos, and it comes together in just minutes.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– Half a head of green cabbage, thinly sliced
– A couple of large carrots, grated
– A quarter cup of mayonnaise
– A couple of tablespoons of apple cider vinegar
– A tablespoon of honey
– A teaspoon of sriracha (or more if you like it spicy!)
– A pinch of salt
– A few cracks of black pepper
Instructions
1. Grab a large mixing bowl and add your thinly sliced cabbage and grated carrots.
2. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, sriracha, salt, and black pepper until smooth. Tip: If the honey is thick, microwave it for 10 seconds to make it easier to mix in.
3. Pour the dressing over the cabbage and carrot mixture in the large bowl.
4. Use tongs or clean hands to toss everything together until the vegetables are evenly coated. Tip: Don’t overmix—just a gentle toss keeps the slaw crisp.
5. Let the coleslaw sit at room temperature for 10 minutes to allow the flavors to meld. Tip: This resting time helps the cabbage soften slightly and absorb the dressing better.
6. Give it one final toss before serving.
For the best texture, this coleslaw stays crunchy with a creamy, tangy dressing that has a nice kick from the sriracha. Try piling it on pulled pork sandwiches or alongside grilled chicken for a meal that’s anything but ordinary.
Crunchy Apple and Carrot Slaw
Tired of the same old side dishes? This crunchy apple and carrot slaw is a game-changer. It’s fresh, easy, and perfect for adding a crisp bite to any meal.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 3 medium carrots, peeled
– 2 crisp apples (like Honeycrisp or Granny Smith)
– 1/2 cup of mayonnaise
– 2 tablespoons of apple cider vinegar
– 1 tablespoon of honey
– A pinch of salt
– A couple of grinds of black pepper
Instructions
1. Grab your peeled carrots and grate them using the large holes of a box grater into a large mixing bowl. Tip: For extra crunch, use the grater instead of a food processor to avoid mushy shreds.
2. Core your apples, then grate them using the same large holes directly into the bowl with the carrots.
3. In a separate small bowl, whisk together the 1/2 cup of mayonnaise, 2 tablespoons of apple cider vinegar, and 1 tablespoon of honey until smooth.
4. Pour the dressing over the grated carrots and apples in the large bowl.
5. Add a pinch of salt and a couple of grinds of black pepper to the bowl.
6. Toss everything together with a large spoon or your hands until the carrots and apples are evenly coated with the dressing. Tip: Tossing by hand gently helps mix without crushing the shreds.
7. Let the slaw sit at room temperature for about 10 minutes to let the flavors meld. Tip: Don’t skip this resting time—it softens the shreds just enough while keeping that great crunch.
8. Give the slaw one final toss before serving.
Crunchy from the first bite, this slaw balances sweet apples with a tangy dressing. Serve it piled high on pulled pork sandwiches or as a bright side with grilled chicken for a meal that feels fresh and fun.
Zesty Lemon-Infused Coleslaw
Sometimes you just need a coleslaw that wakes up your taste buds instead of putting them to sleep. This zesty lemon version is exactly that—bright, fresh, and perfect for cutting through rich BBQ or just enjoying on its own. It comes together in minutes and keeps that satisfying crunch for days.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– A 14-ounce bag of pre-shredded coleslaw mix (or a small head of green cabbage, thinly sliced)
– A couple of medium carrots, grated
– A big handful of fresh parsley, roughly chopped
– The zest and juice from 2 large lemons
– A heaping 1/2 cup of mayonnaise
– A tablespoon of Dijon mustard
– A tablespoon of honey
– A generous pinch of salt and a few cracks of black pepper
– A splash of olive oil (about a tablespoon)
Instructions
1. Grab a large mixing bowl and dump in your 14-ounce bag of coleslaw mix.
2. Toss in the grated carrots and the handful of chopped fresh parsley.
3. In a separate, smaller bowl, zest your two large lemons directly into it.
4. Cut the lemons in half and squeeze all their juice into the same small bowl, catching any seeds.
5. Add the heaping 1/2 cup of mayonnaise, the tablespoon of Dijon mustard, and the tablespoon of honey to the lemon mixture.
6. Pour in the splash of olive oil (about a tablespoon) and add the generous pinch of salt and few cracks of black pepper.
7. Whisk everything in the small bowl vigorously until the dressing is completely smooth and creamy.
8. Pour the finished dressing over the vegetables in the large bowl.
9. Use a large spoon or spatula to toss everything together, making sure every shred of cabbage is coated.
10. Let the coleslaw sit in the fridge for at least 30 minutes before serving to let the flavors meld and the cabbage soften slightly.
11. Give it one final toss right before you serve it.
Keep in mind, the lemon zest is key for that intense citrus aroma, so don’t skip it! This slaw stays wonderfully crisp with a perfect tangy-sweet balance from the honey and mustard. Try piling it on fish tacos or alongside pulled pork sandwiches for a seriously refreshing bite.
Jalapeño Pepper Coleslaw Kick
A spicy twist on classic coleslaw that’ll wake up your taste buds! You’ve got the crunch of fresh cabbage and carrots paired with a creamy, tangy dressing that packs a jalapeño punch. Perfect for summer BBQs or as a zesty side any day of the week.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
– A medium head of green cabbage, thinly sliced
– A couple of large carrots, shredded
– A couple of jalapeño peppers, finely chopped (remove seeds for less heat)
– A cup of mayonnaise
– A quarter cup of sour cream
– A couple of tablespoons of apple cider vinegar
– A tablespoon of sugar
– A teaspoon of salt
– A half teaspoon of black pepper
Instructions
1. In a large bowl, combine the thinly sliced green cabbage and shredded carrots.
2. Add the finely chopped jalapeño peppers to the bowl with the cabbage and carrots.
3. In a separate medium bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, sugar, salt, and black pepper until smooth.
4. Pour the dressing over the cabbage mixture in the large bowl.
5. Toss everything together thoroughly with tongs or your hands until all the vegetables are evenly coated with the dressing.
6. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to let the flavors meld and the cabbage soften slightly.
7. After chilling, give the coleslaw a final stir before serving.
8. Transfer the coleslaw to a serving dish or individual bowls.
Tip: For extra crunch, add the dressing just before serving. Tip: Wear gloves when chopping jalapeños to avoid skin irritation. Tip: Taste and adjust salt or vinegar after chilling if needed.
This coleslaw has a creamy texture with a crisp bite from the veggies and a slow-building heat from the jalapeños. Try it piled on pulled pork sandwiches or as a refreshing side with grilled chicken—it’s versatile and always a crowd-pleaser.
Honey Mustard Coleslaw Delight
Fancy a coleslaw that breaks the boring mold? This honey mustard version is your new go-to for picnics, BBQs, or just jazzing up a Tuesday night dinner. It’s crunchy, creamy, and has that perfect sweet-tangy kick you’ll love.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– A medium head of green cabbage, thinly sliced
– A couple of large carrots, grated
– Half a cup of mayonnaise
– A quarter cup of Dijon mustard
– Two tablespoons of honey
– A tablespoon of apple cider vinegar
– A teaspoon of celery seed
– Half a teaspoon of salt
– A quarter teaspoon of black pepper
Instructions
1. Grab a large mixing bowl and add your thinly sliced cabbage and grated carrots.
2. In a separate small bowl, whisk together the mayonnaise, Dijon mustard, honey, apple cider vinegar, celery seed, salt, and black pepper until smooth. Tip: If the honey is thick, warm it slightly for easier mixing.
3. Pour the honey mustard dressing over the cabbage and carrots in the large bowl.
4. Use tongs or clean hands to toss everything together thoroughly, making sure all the veggies are evenly coated. Tip: Toss for at least 2 minutes to let the flavors start melding.
5. Cover the bowl with plastic wrap and refrigerate the coleslaw for at least 1 hour before serving. Tip: This chilling time helps the cabbage soften slightly and absorb the dressing for better texture.
6. After chilling, give the coleslaw one final gentle toss to redistribute any dressing that may have settled.
You’ll get a slaw with a satisfying crunch from the cabbage, balanced by the creamy, zesty dressing that clings to every bite. Try piling it on pulled pork sandwiches or serving it alongside grilled chicken for a fresh twist.
Pineapple Coleslaw Surprise
Kick back and get ready for a flavor twist you won’t see coming. This Pineapple Coleslaw Surprise is the perfect sweet-and-tangy side that’ll steal the show at any barbecue or potluck. You’re going to love how easy it is to throw together.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– A 14-ounce bag of pre-shredded coleslaw mix (the kind with cabbage and carrots)
– A 20-ounce can of crushed pineapple, drained well (save that juice for a smoothie!)
– A couple of green onions, thinly sliced
– 1/2 cup of mayonnaise
– 2 tablespoons of apple cider vinegar
– A splash of honey (about 1 tablespoon)
– A pinch of salt and a few cracks of black pepper
Instructions
1. Grab a large mixing bowl and dump in the entire bag of pre-shredded coleslaw mix.
2. Add the well-drained crushed pineapple to the bowl with the coleslaw mix.
3. Toss in the thinly sliced green onions.
4. In a separate small bowl, whisk together the 1/2 cup of mayonnaise and 2 tablespoons of apple cider vinegar until smooth. Tip: Whisking in a small bowl first prevents clumps in your dressing.
5. Drizzle the 1 tablespoon of honey into the mayonnaise mixture and whisk again until fully combined.
6. Pour the dressing over the coleslaw and pineapple in the large bowl.
7. Use a large spoon or spatula to gently fold everything together until the dressing evenly coats all the ingredients. Tip: Folding instead of stirring keeps the texture crisp.
8. Season the mixture with a pinch of salt and a few cracks of black pepper, then fold once more to distribute.
9. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving. Tip: Chilling lets the flavors meld and the cabbage soften slightly for the best texture.
Forget boring coleslaw—this version is all about that juicy pineapple crunch against the creamy, tangy dressing. It’s fantastic piled on pulled pork sandwiches or served as a bright side with grilled chicken. Trust me, the ‘surprise’ is how quickly it disappears from the table!
Bacon Ranch Coleslaw Twist
Ditch the boring coleslaw you’re used to! This Bacon Ranch Coleslaw Twist is the creamy, crunchy, smoky side dish your summer cookouts have been missing. It comes together in minutes and disappears just as fast.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– A 14-ounce bag of pre-shredded coleslaw mix (the kind with cabbage and carrots)
– 8 slices of thick-cut bacon
– 1 cup of mayonnaise
– A 1-ounce packet of dry ranch seasoning mix
– 2 tablespoons of apple cider vinegar
– A splash of whole milk (about 2 tablespoons)
– A couple of green onions
Instructions
1. Place your 8 slices of thick-cut bacon in a single layer in a large, cold skillet.
2. Turn the heat to medium and cook the bacon for 8-10 minutes, flipping occasionally, until it is very crispy and browned. (Tip: Starting in a cold pan helps the fat render slowly for crispier bacon.)
3. Transfer the cooked bacon to a plate lined with paper towels to drain and cool completely.
4. Once cool, crumble or chop the bacon into small, bite-sized pieces.
5. While the bacon cools, make the dressing. In a large mixing bowl, whisk together 1 cup of mayonnaise, the 1-ounce packet of dry ranch seasoning, 2 tablespoons of apple cider vinegar, and a 2-tablespoon splash of whole milk until the mixture is completely smooth and creamy.
6. Thinly slice the green onions, using both the white and light green parts.
7. Add the entire 14-ounce bag of pre-shredded coleslaw mix and the sliced green onions to the bowl with the dressing.
8. Using tongs or two large spoons, toss the coleslaw mix and onions with the dressing until every strand is evenly coated. (Tip: Tossing with utensils instead of stirring prevents the cabbage from getting bruised and soggy.)
9. Add all of the crumbled bacon to the bowl and gently fold it into the dressed slaw until it is evenly distributed.
10. Cover the bowl and refrigerate the coleslaw for at least 30 minutes before serving to let the flavors meld. (Tip: Chilling is key—it allows the cabbage to soften slightly and the ranch flavor to deepen.)
You’ll love the contrast of the cool, creamy slaw with the warm, salty crunch of bacon in every bite. The ranch adds a herby tang that makes it way more interesting than a standard mayo-based slaw. Try piling it on top of a pulled pork sandwich or serving it alongside grilled burgers for the ultimate backyard meal.
Cilantro Lime Coleslaw
Okay, so you know that feeling when you need a side dish that’s fresh, zippy, and goes with literally everything? This cilantro lime coleslaw is exactly that. It’s the perfect crunchy, bright companion for your tacos, grilled chicken, or just eating straight from the bowl.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– A 14-ounce bag of coleslaw mix (the kind with shredded cabbage and carrots)
– A big handful of fresh cilantro, roughly chopped (about 1/2 cup packed)
– The zest and juice from 2 limes
– 1/3 cup of mayonnaise
– A tablespoon of honey
– A couple of tablespoons of sour cream
– A pinch of salt
– A few cracks of fresh black pepper
Instructions
1. Dump your entire 14-ounce bag of coleslaw mix into a large mixing bowl.
2. Add the roughly chopped cilantro to the bowl with the coleslaw mix.
3. Zest both limes directly over the bowl, then cut them in half and squeeze all the juice in too, catching any seeds with your other hand.
4. Spoon the 1/3 cup of mayonnaise, the tablespoon of honey, and the couple of tablespoons of sour cream into the bowl. Tip: If your honey is thick, warm the tablespoon briefly under hot water so it mixes in smoothly.
5. Add a generous pinch of salt and a few good cracks of fresh black pepper.
6. Use a large spoon or spatula to toss everything together until the cabbage and carrots are evenly coated in the creamy, zesty dressing. Tip: Toss gently but thoroughly to avoid bruising the delicate cabbage.
7. Let the slaw sit for about 10 minutes before serving. Tip: This short rest allows the flavors to meld and the cabbage to soften just slightly for the perfect crunch.
8. Give it one final gentle toss and then it’s ready to serve.
What you get is a slaw with a fantastic crisp-tender texture and a flavor that’s creamy, tangy from the lime, and herby from the cilantro. It’s incredible piled high on fish tacos or as a fresh counterpoint to rich, smoky barbecue.
Savory Asian-Inspired Coleslaw
Mentioning coleslaw usually brings to mind that creamy, mayo-heavy side dish, but this Asian-inspired version is a game-changer. It’s crunchy, tangy, and packed with flavor—perfect for shaking up your usual barbecue or taco night. You’ll love how easy it is to throw together, and it gets even better as it sits in the fridge.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– Half a head of green cabbage, thinly sliced
– A couple of carrots, shredded
– A handful of cilantro, chopped
– A quarter cup of rice vinegar
– Two tablespoons of soy sauce
– A tablespoon of sesame oil
– A teaspoon of honey
– A clove of garlic, minced
– A splash of lime juice
– A sprinkle of sesame seeds for topping
Instructions
1. Thinly slice half a head of green cabbage and place it in a large mixing bowl.
2. Shred a couple of carrots and add them to the bowl with the cabbage.
3. Chop a handful of cilantro and toss it into the bowl with the other vegetables.
4. In a small bowl, whisk together a quarter cup of rice vinegar and two tablespoons of soy sauce until well combined.
5. Add a tablespoon of sesame oil, a teaspoon of honey, and a minced clove of garlic to the vinegar mixture, whisking until smooth.
6. Squeeze in a splash of lime juice to the dressing and give it a final whisk to incorporate all the flavors.
7. Pour the dressing over the cabbage, carrots, and cilantro in the large bowl.
8. Use tongs or clean hands to toss everything together, ensuring all the vegetables are evenly coated with the dressing.
9. Let the coleslaw sit at room temperature for about 10 minutes to allow the flavors to meld, tossing once halfway through.
10. Transfer the coleslaw to a serving dish and top with a sprinkle of sesame seeds just before serving.
Grab a fork and dig into this vibrant slaw—it’s wonderfully crisp with a tangy kick from the rice vinegar and a hint of umami from the soy sauce. The sesame seeds add a nice nutty crunch, making it a standout side that pairs beautifully with grilled meats or stuffed into lettuce wraps for a light meal.
Red Cabbage and Feta Coleslaw
Tired of the same old coleslaw? This red cabbage and feta version is a total game-changer. It’s crunchy, tangy, and comes together in a flash—perfect for when you need a quick, impressive side dish.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– Half a head of red cabbage, thinly sliced
– A big handful of fresh parsley, chopped
– A couple of green onions, sliced
– 4 ounces of feta cheese, crumbled
– A quarter cup of olive oil
– A couple of tablespoons of red wine vinegar
– A teaspoon of honey
– A pinch of salt and black pepper
Instructions
1. Grab a large mixing bowl and add your thinly sliced red cabbage.
2. Toss in the chopped parsley and sliced green onions.
3. Sprinkle the crumbled feta cheese over the top. (Tip: Crumble the feta with your fingers for nice, chunky pieces.)
4. In a small bowl or jar, whisk together the olive oil, red wine vinegar, and honey until well combined.
5. Pour the dressing over the cabbage mixture in the large bowl.
6. Use clean hands or two large spoons to toss everything together thoroughly, making sure the dressing coats all the ingredients evenly.
7. Season the slaw with a pinch of salt and a few cracks of black pepper. (Tip: Taste it now and add more salt if needed, but go easy since the feta is salty.)
8. Let the coleslaw sit at room temperature for about 10 minutes before serving to allow the flavors to meld. (Tip: Don’t skip this resting time—it softens the cabbage just enough.)
What you get is a slaw with a fantastic crunch from the cabbage, a creamy saltiness from the feta, and a bright, tangy dressing. It’s amazing piled on tacos or served alongside grilled chicken for a fresh, colorful meal.
Dijon Mustard Coleslaw Marvel
Zesty and tangy, this Dijon mustard coleslaw is a total game-changer for your next cookout or weeknight dinner. You’ll love how the creamy dressing clings to every crisp cabbage shred, making it way more exciting than your average slaw. It’s the perfect side dish that actually gets devoured.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
– Half of a medium green cabbage, thinly sliced (about 4 cups)
– 2 medium carrots, peeled and grated
– A couple of green onions, thinly sliced
– 1/2 cup of mayonnaise
– 2 tablespoons of Dijon mustard
– A splash of apple cider vinegar (about 1 tablespoon)
– 1 tablespoon of honey
– A pinch of salt and black pepper
Instructions
1. Grab a large mixing bowl and add your thinly sliced green cabbage, grated carrots, and sliced green onions.
2. In a separate small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, and honey until smooth and creamy. Tip: For extra tang, you can add a little more Dijon mustard to taste.
3. Pour the dressing over the cabbage mixture in the large bowl.
4. Using clean hands or two large spoons, toss everything together until the vegetables are evenly coated with the dressing. Tip: Tossing by hand helps you feel when everything is well combined without crushing the cabbage.
5. Season the coleslaw with a pinch of salt and black pepper, then toss again to distribute the seasoning evenly.
6. Cover the bowl with plastic wrap or a lid and refrigerate the coleslaw for at least 30 minutes to let the flavors meld. Tip: Chilling it allows the cabbage to soften slightly and absorb the dressing, making it even tastier.
7. After chilling, give the coleslaw one final gentle toss before serving.
Kick back and enjoy this crunchy, creamy delight—the Dijon mustard adds a sharp, savory punch that balances the sweetness of the honey and carrots perfectly. Serve it piled high on pulled pork sandwiches for a tangy contrast, or as a bright, refreshing side with grilled chicken to cut through the richness.
Conclusion
Perfect for any gathering, these 19 KFC-inspired coleslaw recipes offer delicious variety for home cooks. From classic creamy to creative twists, there’s a slaw for every taste. We’d love to hear which one becomes your favorite—leave a comment below and share your top picks on Pinterest to spread the coleslaw love!
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
