Select Page

Creamy Coleslaw with Yoghurt Dressing

by | Salads | 0 comments

This Creamy Coleslaw is a light, tangy homemade salad that is quick and easy to prepare.

In high school my friend Sue worked at KFC. I worked at McDonald’s. And so we would always have a little rivalry going on about the two fast food chains. Back then, there wasn’t the plethora of chains there is today. There wasn’t a fast food outlet on every corner, in every food court and at every service station.

Apart from the occasional KFC or McDonald’s, fast food options were limited. The only other fast food we bought was fish and chips or Chinese takeaway (not a hint of Thai/Korean/Vietnamese either back then).

As a result, most people tried the KFC Coleslaw. It was a ‘healthy’ side dish to have with your chicken and chips and was popular. In fact, it was so popular that many tried to copy it, a bit like the secret KFC chicken spice recipe.

But as my friend Sue told me, the ‘secret dressing’ for the coleslaw was in fact secret. Back then, there was one lady who was responsible for making the coleslaw in store. Only she knew what the dressing recipe was. Today the coleslaw would be prepared off-site, with the secret recipe still kept safe.

For me, I did used to enjoy the KFC coleslaw. And it was one thing Sue could say KFC had over McDonald’s. Today, I wouldn’t touch the stuff. Not just because it’s a processed salad. But compared to this fresh coleslaw, it doesn’t rate when it comes to flavour.

Also, I prefer a crunchy, chunky texture to my coleslaw which KFC could never deliver. The final beauty of this creamy coleslaw is the dressing. Light and tangy it doesn’t drown the coleslaw mix like a traditional mayonnaise dressing.

I hope you enjoy it too. And tell me, what do you think of KFC coleslaw?


Creamy Coleslaw with Yoghurt Dressing

A light, tangy salad that is quick and easy to prepare.
Prep Time10 mins
Total Time10 mins
Course: Salad
Author: The Klutzy Cook


  • Salad
  • 1/4 head of cabbage shredded
  • 2 small carrots grated
  • 1/2 red capsicum chopped
  • 1/2 cup chopped shallots or spring onions
  • Dressing
  • 2 tablespoons mayonnaise
  • 3/4 cup plain yoghurt
  • Squeeze of lemon juice optional
  • Salt and pepper


  • Toss all the salad ingredients together in a large bowl.
  • Combine the mayo, yoghurt and lemon juice in a jug and mix well. Season to taste.
  • Pour dressing over salad mix and toss to combine.


-- A food processor can be used to prepare the vegetables. I like mine fairly chunky so I hand cut them.
-- Green or red cabbage can be used. Even a combination of the two.
-- The size of cabbages can really vary. All up you want around 4 to 5 cups of shredded cabbage.


Pin It on Pinterest

Share This