Finely chop the cabbage into small, rice-sized pieces—this texture is key to mimicking KFC's signature coleslaw. Shred the carrot, then finely mince it to match the cabbage size. Grate the onion finely so it dissolves into the dressing rather than creating crunchy bits. Set all prepared vegetables aside in a large bowl.

In a separate bowl, whisk together the mayonnaise, buttermilk, and milk until completely smooth and combined. I find whisking in this order creates a more homogeneous base that won't separate. Then add the white vinegar and lemon juice, whisking constantly to emulsify the acids with the dairy and mayo.

Add the sugar, salt, black pepper, celery salt, and paprika to the dressing mixture from Step 2, whisking until the sugar is completely dissolved and all seasonings are evenly distributed. The sugar should dissolve in the acidic dressing without leaving any granules—this ensures a smooth, consistent texture throughout the final coleslaw.

Pour the seasoned dressing from Step 3 over the prepared vegetables in the bowl. Fold gently but thoroughly until every piece of cabbage is coated evenly. Cover and refrigerate for at least 4 hours—I recommend overnight if you have the time. The cold infusion allows the flavors to meld and the cabbage to soften slightly while maintaining its texture, creating that authentic KFC taste.

Give the coleslaw a good stir before serving to redistribute the dressing and ensure even seasoning throughout. The slaw will keep refrigerated in an airtight container for up to 5 days, though it's best enjoyed within the first 2-3 days when the cabbage still has a slight crunch.