It seems to me that coleslaw is something that is either loved or despised…

So, what’s up coleslaw haters? I don’t get it, much like I don’t understand those who don’t like cilantro. Weird.

{If you don’t like coleslaw or cilantro I’ll still let you read my blog, but you better not ever tell me you don’t like butter because fists will be flying!}

Moving on. No really, you can skip this post if you really detest this stuff. But I will tell you that if you’ve only had coleslaw a handful of times and have based your distaste on previous experiences, try this recipe before you put the final nail in the coffin- it’s amazing.  Now, just so you know, my idea of perfect coleslaw might be different from yours. Mine is from a little place called KFC…gulp…and I realize I might, yet again, be revoking my rights as a foodie, but it’s the truth.  C ‘est la vie!

So here you have it- a copy cat recipe for KFC’s coleslaw. But, for what it’s worth, I made this for the wedding I catered last weekend and was told by several people that it was the best coleslaw they had ever tasted. KaaBAM!

No matter what recipe you use , here’s a little trick to make your coleslaw better: Shred your own cabbage. I know it’s easy (and cheap) to just buy a bag of coleslaw veggies, but finely shredding your own either by hand or by using your food processor will make all the difference. Ever notice that KFC doesn’t have big shreds of carrots and thick chunks of cabbage? Exactly. Having the veggies be small allows them to soften and take in all the flavor from the dressing.


The BEST Coleslaw ever!

30 minutes

Total Time: 1 hour, 30 minutes

Yield: 10-12 servings

The BEST Coleslaw ever!


  • 1 tbsp apple cider vinegar
  • 2 tbsp canola oil
  • 1/4 C sweet onion, grated
  • 1 1/4 C mayonnaise
  • 1/2 C sugar
  • 1/2 tsp dried tarragon
  • 1 carrot, grated
  • 1 head green cabbage, shredded


  1. Combine carrots, onion, and cabbage in a large bowl,
  2. Combine vinegar, mayo, oil, sugar and tarragon and mix until smooth.
  3. Pour dressing over cabbage mixture and mix well.
  4. For best results, make the night before serving, but it can be made up to just an hour before serving and still taste great.

Still Hungry?