Long John Silver’s Coleslaw Copycat Recipe

Long John Silver’s coleslaw is famous for its finely chopped texture, ultra-creamy dressing, and perfectly balanced sweet-tangy flavor. Unlike chunky, rustic coleslaws, this one is smooth, almost fluffy, and melts into every bite of fried fish, chicken, or fries. The secret is in the texture and the dressing ratio.

This copycat recipe recreates that classic fast-food coleslaw at home with simple ingredients and a few important techniques that make all the difference.

What Makes Long John Silver’s Coleslaw Different

Very finely minced cabbage and carrots
Extra creamy, slightly sweet dressing
No visible large cabbage pieces
Smooth, scoopable texture
Best when chilled for several hours

This is not a crunchy coleslaw. It’s soft, creamy, and uniform—exactly like the original.

Ingredients You’ll Need

For the Coleslaw Base

6 cups green cabbage, very finely chopped
½ cup carrots, very finely minced

For the Dressing

¾ cup mayonnaise
¼ cup granulated sugar
2 tablespoons apple cider vinegar
2 tablespoons milk
2 tablespoons buttermilk
½ teaspoon salt
¼ teaspoon black pepper

Prep Time and Yield

Prep Time: 20 minutes
Chill Time: 4 hours (minimum)
Total Time: 4 hours 20 minutes
Servings: 6–8

How to Make Long John Silver’s Coleslaw

Step 1: Finely Chop the Vegetables

This is the most important step. Use a food processor and pulse the cabbage and carrots until they are very fine, almost rice-sized. Do not turn them into paste. The texture should be tiny, uniform bits.

If chopping by hand, mince as finely as possible.

Step 2: Make the Creamy Dressing

In a bowl, whisk together mayonnaise, sugar, vinegar, milk, buttermilk, salt, and pepper until completely smooth. The dressing should be slightly thin, not thick like typical coleslaw dressing.

Step 3: Combine Everything

Add the finely chopped cabbage and carrots to a large bowl. Pour the dressing over and mix thoroughly until every bit is coated.

Step 4: Chill for Several Hours

Cover and refrigerate for at least 4 hours, preferably overnight. This resting time softens the cabbage and creates the signature Long John Silver’s texture.

Step 5: Stir and Serve

Before serving, stir well. If it looks slightly watery, that’s normal. Give it a good mix, and it will return to a creamy consistency.

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Why This Recipe Tastes Authentic

Several key details recreate the real thing:

The ultra-fine vegetable texture
The addition of milk and buttermilk for a thinner dressing
A higher sugar ratio than traditional coleslaw
Long chilling time for softening and flavor blending

Tips for Perfect Coleslaw Texture

Always use a food processor if possible
Don’t skip the chilling time
Use fresh cabbage, not pre-shredded mix
The dressing should seem slightly loose before chilling

Common Mistakes to Avoid

Chopping the cabbage too large
Using a thick dressing like regular coleslaw
Serving immediately without chilling
Using bagged coleslaw mix

Optional Variations

Slightly Tangier Version

Add an extra teaspoon of vinegar.

Less Sweet Version

Reduce sugar by 1–2 tablespoons.

Extra Creamy Version

Add 2 extra tablespoons of mayonnaise.

How to Store

Store in an airtight container in the refrigerator for up to 3 days. Stir before serving.

Do not freeze, as the mayonnaise-based dressing will separate.

What to Serve with This Coleslaw

This coleslaw pairs perfectly with:

Fried fish or shrimp
Fried chicken
Fish sandwiches
French fries
Grilled chicken or burgers

It’s especially delicious spooned directly onto sandwiches.

Frequently Asked Questions

Why is the cabbage so finely chopped?

That smooth, soft texture is the signature feature of Long John Silver’s coleslaw. Larger pieces won’t recreate the authentic feel.

Can I make this without buttermilk?

Yes. Substitute with regular milk plus ½ teaspoon lemon juice.

Why does it taste better the next day?

Time allows the cabbage to soften and absorb the dressing, creating the true texture and flavor.

Can I use red cabbage?

The original uses only green cabbage for its classic appearance.

Is this coleslaw crunchy?

No. It’s intentionally soft and creamy.

Pro Tips for Restaurant-Style Results

Chill overnight if possible
Pulse vegetables in small batches for uniform size
Taste after chilling and adjust salt if needed

Final Thoughts

This Long John Silver’s Coleslaw copycat recipe captures everything people love about the original—creamy, sweet, tangy, and incredibly smooth. The key lies in the fine texture and patience during chilling. Once you try it, you’ll understand why this coleslaw is so memorable and why it pairs perfectly with crispy fried favorites.