Growing up, that creamy crunch from long john silver always stayed in my mind long after the meal was done. Each time I ordered fish and fries, the coleslaw sat right there in the bowl, cool and comforting.

After years of cooking in my own kitchen, I wanted that same familiar flavor without leaving home. This Long John Silver’s Coleslaw Recipe comes from many test rounds, family tastings, and quiet notes scribbled beside my mixing bowl.

I’m sharing it the same way I make it—simple steps, real Ingredients, and small tips that bring that favorite copycat coleslaw recipe to life for home cooks.

Long John Silver’s Coleslaw Recipe Step By Step

A creamy, slightly sweet Long John Silver’s Coleslaw Recipe made with cabbage, carrot, and a smooth milk-based dressing that tastes just like the classic side dish. This coleslaw fits right into a weeknight meal, a summer cookout, or any fish night at home.

Recipe Overview

Prep Time: 15 minutes
Cook Time: No cooking
Total Time: 15 minutes + chill time
Cuisine: American
Course: Side dish
Yield: Serves 6
Calories Per Serving: Approx. 180

Ingredients

Here’s everything I keep ready on my counter before I start:

6 cups finely chopped cabbage (green cabbage works best)
½ cup finely shredded carrot
2 tablespoons finely minced onion
½ cup mayonnaise
⅓ cup milk
¼ cup buttermilk
⅓ cup granulated sugar
2 tablespoons apple cider vinegar
1 tablespoon lemon juice
½ teaspoon salt
¼ teaspoon pepper

Ingredient Notes

Finely chopping the cabbage gives that classic fast-food texture.
Whole milk keeps the dressing smooth and light.
Fresh lemon juice sharpens the flavor in a gentle way.

Instructions – How To Make Long John Silver’s Coleslaw

I like to start with a clean bowl and a calm kitchen. This recipe moves fast once you begin.

Add cabbage, carrot, and onion to a large bowl. Toss with clean hands so everything spreads evenly.
In a second bowl, whisk mayonnaise, milk, buttermilk, sugar, apple cider vinegar, lemon juice, salt, and pepper. Keep whisking until smooth and pourable.

Pour the dressing over the cabbage mixture. Stir gently with a spoon until every piece gets coated.
Cover the bowl and place it in the fridge for at least 2 hours. This rest time helps the flavor settle.
Stir once more before serving and adjust salt or sugar if needed.

That’s it. Simple steps, steady results.

If you enjoy restaurant-style coleslaw at home, you might like my Jack Stack Coleslaw Recipe and this Salt Lick Coleslaw Recipe on Naznin’s Kitchen. Both are reader favorites and work beautifully as a side dish with grilled meats or fried fish, just like this Long John Silver’s coleslaw.

What Are The Basic Ingredients Of Coleslaw?

Most coleslaw recipes start with cabbage as the base. Carrot adds color and a soft bite. Onion brings balance. The dressing ties it together using mayonnaise, milk, vinegar, sugar, salt, and pepper.

This mix shows up in many classics like Coleslaw Recipe KFC and Long John Silver’s Coleslaw, with small changes that shape the final flavor.

Why Does Coleslaw Taste So Good?

Coleslaw works so well next to fried food due to contrast. Cool cabbage meets warm meals. Sweet sugar pairs with tangy vinegar. Creamy dressing softens the crunch. That balance keeps people reaching back for another scoop.

Pairing & Serving Suggestions

I serve this coleslaw recipe with fried fish, shrimp baskets, or grilled chicken. It sits well beside fries, hushpuppies, or a simple sandwich.

For summer cookouts, I place it in a chilled bowl with a serving spoon and let guests help themselves.

A glass of iced tea or lemonade fits right in.

Personal Tips From My Kitchen

Chop cabbage very fine for that true john silver texture.
Chill time matters. Freshly mixed coleslaw tastes good, rested coleslaw tastes right.

Use a large bowl so stirring stays neat and easy.

This side dish recipe stays fresh in the fridge for up to three days.

Frequently Asked Questions

Can I Make This Coleslaw Ahead Of Time?

Yes. I prepare it the night before and store it covered in the fridge.

Is This The Same As Kfc Coleslaw?

The base feels close, though the milk and buttermilk ratio gives Long John Silver’s coleslaw its own flavor.

Can I Use Pre-Shredded Cabbage?

You can, though fresh chopped cabbage gives a softer texture.

How Do I Make It Less Sweet?

Reduce sugar by two tablespoons and taste again.

Does This Recipe Work Without Buttermilk?

Milk with a splash of lemon juice works as a quick swap.

This Long John Silver’s Coleslaw Recipe holds a special place in my kitchen. It’s simple, familiar, and always welcome on the table. I love how a well-made coleslaw can bring a meal together, and learning from trusted sources like this creamy coleslaw guide from Serious Eats and the easy homemade coleslaw recipe from Sugar Spun Run helped me fine-tune the balance in my own bowl.

Give this recipe a try, share it with your meal, and let me know how it turned out for you. If copycat side dishes are your thing, take a stroll through Naznin’s Kitchen for more favorites ready for your table