Name: Creamy Coleslaw (KFC-Style) — Sweet, Tangy, Crunchy, and Never Watery
Prep time: 10 min
Ingredients: 6 cups shredded green cabbage (about 1 medium cabbage, finely sliced); 1 cup shredded carrots (about 2 medium carrots); 1/2 cup thinly sliced onion (optional, for deli-style bite); 1 teaspoon kosher salt (for pre-salting the cabbage); 1/2 cup mayonnaise; 1/4 cup sour cream (or plain Greek yogurt for a lighter version); 2 tablespoons apple cider vinegar (or white vinegar); 1 1/2 tablespoons granulated sugar (adjust to taste); 1 teaspoon Dijon mustard; 1/2 teaspoon celery seed (classic coleslaw flavor); 1/2 teaspoon black pepper; 1/4 teaspoon salt (start small; adjust after mixing)

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Creamy coleslaw is one of those side dishes that can either be unforgettable—or disappointing for one simple reason: water. If you’ve ever made coleslaw that turned into a soggy puddle after an hour, you already know the culprit. Cabbage (especially green cabbage) releases moisture as it sits, and if the dressing isn’t balanced or the cabbage isn’t prepped properly, the bowl fills with liquid and the flavor gets diluted. The good news is that perfect coleslaw isn’t complicated. It’s about the right proportions, a quick salt-and-rest step, and a dressing that clings to the cabbage without being heavy.

This creamy coleslaw recipe is designed for Canada and USA-style BBQ meals—think pulled pork sandwiches, fried chicken, fish and chips, burgers, and cookouts—but it still feels at home next to comfort-food classics. The dressing is creamy, tangy, slightly sweet, and peppery, with a clean finish. It’s not overly sugary, and it won’t taste flat after chilling.

If you’re building a full plate, coleslaw is incredible next to crispy chicken. Pair it with crispy homemade chicken tenders or spicy fried chicken tenders and you’ll get that perfect contrast: crunchy, creamy, fresh, and savory. It’s also an ideal side for a pub-style meal like ultra-crispy beer battered fish and chips—the acidity and crunch cut through the richness in the best way.

If you like sauces and classic condiments, you can also serve coleslaw with a spread or dip like homemade ranch dressing or even a bold sandwich sauce like homemade Big Mac sauce for burgers and wraps.

Why This Creamy Coleslaw Doesn’t Get Watery

There are three keys:

Salt the cabbage briefly.
A quick salt-and-rest pulls out excess moisture before the dressing goes in.
Use the right dressing ratio.
Too much mayo = heavy and sloppy. Too little = dry and under-seasoned.
Chill before serving.
Coleslaw tastes best after the flavors marry for at least 30 minutes.

Creamy Coleslaw Ingredients (Imperial Only)

For the slaw

6 cups shredded green cabbage (about 1 medium cabbage, finely sliced)
1 cup shredded carrots (about 2 medium carrots)
1/2 cup thinly sliced onion (optional, for deli-style bite)
1 teaspoon kosher salt (for pre-salting the cabbage)

For the creamy dressing

1/2 cup mayonnaise
1/4 cup sour cream (or plain Greek yogurt for a lighter version)
2 tablespoons apple cider vinegar (or white vinegar)
1 1/2 tablespoons granulated sugar (adjust to taste)
1 teaspoon Dijon mustard
1/2 teaspoon celery seed (classic coleslaw flavor)
1/2 teaspoon black pepper
1/4 teaspoon salt (start small; adjust after mixing)

How to Make Creamy Coleslaw (Step-by-Step)

1) Shred the cabbage properly

For the best texture, slice cabbage thin. Thick chunks feel chewy and don’t absorb dressing evenly. Use a sharp knife or mandoline. Add shredded cabbage to a large bowl.

2) Salt and rest (the anti-watery trick)

Sprinkle the cabbage with 1 teaspoon kosher salt, toss, and let it sit for 10 minutes. You’ll notice a little moisture in the bottom of the bowl. Drain it off and gently squeeze the cabbage with clean hands (don’t crush it—just press lightly).

This step is what separates “restaurant-style coleslaw” from soggy coleslaw.

3) Add carrots and onion

Add shredded carrots and onion (if using). Toss to combine.

4) Whisk the dressing until smooth

In a separate bowl, whisk:

mayonnaise
sour cream
vinegar
sugar
Dijon
celery seed
pepper
salt

Taste the dressing before adding it. You want it slightly punchy because cabbage will mellow it.

5) Combine and coat

Pour dressing over the cabbage mixture and toss thoroughly until every strand is coated. If you like a slightly drier coleslaw, start with 3/4 of the dressing, toss, and add more as needed.

6) Chill for best flavor

Cover and refrigerate for 30 minutes (or up to 12 hours). The texture improves and the flavor becomes more balanced.

Pro Tips for Best Texture

If your cabbage is extra watery, extend the salt-rest step to 15 minutes.
Don’t add dressing too early if you need ultra-crunch. Dress it 30–60 minutes before serving.
Want it extra crisp? Add 1 tablespoon of vinegar right before serving and toss again.
If it thickens too much in the fridge, loosen it with 1–2 teaspoons of vinegar or a splash of water.

Substitutions

No sour cream?
Use plain Greek yogurt or more mayo. Greek yogurt gives a tangier, lighter coleslaw.

No apple cider vinegar?
White vinegar works. Lemon juice also works but tastes brighter and less classic.

No celery seed?
Skip it, or add a tiny pinch of celery salt (reduce added salt if you do).

Want it less sweet?
Use 1 tablespoon sugar instead of 1 1/2. You can also use honey (same amount) for a rounder sweetness.

Want it spicy?
Add 1–2 teaspoons of hot sauce or a pinch of cayenne. If you want a true spicy side, serve it with spicy fried chicken tenders and keep the slaw mild for contrast.

FAQ

Why is my coleslaw watery?

Cabbage releases water as it sits. The salt-rest step removes excess moisture before dressing.

Can I make creamy coleslaw the day before?

Yes. It’s best after a few hours. For maximum crunch, prep cabbage and dressing separately and combine 1–2 hours before serving.

How long does creamy coleslaw last in the fridge?

Typically 2–3 days in an airtight container. It’s best on day 1–2.

Can I use bagged coleslaw mix?

Absolutely. Use about 7 cups of bagged mix for this dressing amount. Still do a quick salt-rest if the mix looks wet.

Can I make it without sugar?

Yes. It won’t taste like classic deli slaw, but it will still be good. Use a grated apple for natural sweetness or reduce sugar to 1 teaspoon.

What to Serve With Creamy Coleslaw (Suggested Posts)

Creamy Coleslaw (KFC-Style) — Sweet, Tangy, Crunchy, and Never Watery

Creamy coleslaw is one of those side dishes that can either be unforgettable—or disappointing for one simple reason: water. If you’ve ever made coleslaw that turned into a soggy puddle after an hour, you already know the culprit. Cabbage (especially green cabbage) releases moisture as it sits, and if the dressing isn’t balanced or the cabbage isn’t prepped properly, the bowl fills with liquid and the flavor gets diluted. The good news is that perfect coleslaw isn’t complicated. It’s about the right proportions, a quick salt-and-rest step, and a dressing that clings to the cabbage without being heavy.

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Temps de préparation 10

Catégorie Entrée, Salad

Cuisine American

Portions 4 Portions

Calories 200 kcal

Ingrédients