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This KFC coleslaw copycat is creamy, tangy, and perfectly sweet with that classic flavor everyone loves. Finely chopped cabbage and carrots are tossed in a smooth, tangy dressing, making it the perfect make-ahead side for BBQs, potlucks, or easy dinners.
If you’ve ever wished you could recreate that classic KFC-style coleslaw at home, this recipe nails it. It’s creamy, sweet, tangy, and packed with finely chopped cabbage and carrots just like the original, but completely vegan! It’s one of those easy side dishes that’s perfect for BBQs, burgers, sandwiches, picnics, or anytime you want a cool, crunchy side. And it actually tastes even better after a few hours in the fridge, making it perfect for meal prep, picnics, or BBQs.
Why You’ll Love This KFC Coleslaw Copycat
- Tastes just like the classic: The finely chopped vegetables and creamy sweet-tangy dressing recreate that unmistakable KFC-style coleslaw.
- Perfect make-ahead side: Coleslaw is one of those awesome dishes that actually tastes even better after a few hours in the fridge.
- Simple ingredients: Just a handful of pantry staples and fresh vegetables are all you need.
Ingredients for KFC Coleslaw
For the Slaw:
- Green cabbage: Finely chopping it creates the authentic restaurant texture. A food processor with an S-blade makes it easy.
- Carrot: Adds a little sweetness and color. Again, finely chopped is key here to keep it from being too crunchy.
- Onion: Adds a subtle savory bite that balances the sweet, tangy dressing.
For the Dressing:
- Vegan mayonnaise: Store-bought or homemade, both work great.
- Sugar or maple syrup: KFC coleslaw is known for being a bit sweet; while sugar is the authentic choice, maple syrup works for a more unprocessed option.
- Apple cider vinegar and lemon juice: Adds the signature tangy flavor and brightness.
- Yellow or Dijon mustard: For some complexity.
- Salt and black pepper: Enhance all the flavors in the dressing.
The secret to authentic KFC coleslaw isn’t a long list of ingredients, it’s the texture. Finely chopping the cabbage, carrot, and onion creates that signature creamy, scoopable slaw that makes this copycat recipe taste so close to the original.
How to Make KFC Coleslaw
- Prepare the Vegetables: Finely chop the cabbage, carrot, and onion until they’re all very small and uniform. The finer you chop the vegetables, the closer the texture will be to the original.
- Make the Dressing: Whisk together the vegan mayonnaise, sugar, apple cider vinegar, lemon juice, mustard, salt, and pepper until smooth.
- Mix Everything Together: Add the cabbage, carrot, and onion to a large bowl. Pour the dressing over top and stir until every piece is evenly coated.
- Chill: Cover and refrigerate for at least 1 to 2 hours before serving. This step is important because the flavors meld together and the cabbage softens slightly, giving it that classic KFC texture. Give it one final stir before serving.
Tips and Variations
- Don’t skip the chilling time: Freshly made coleslaw is good, but after a couple of hours in the fridge it becomes excellent.
- Use a food processor: I like to roughly chop the vegetables first, then pulse them a few times using the S-blade. Just be careful not to over-process or you’ll end up with mush!
- Make it oil-free: Swap the vegan mayonnaise for plain unsweetened plant-based yogurt or blended silken tofu. It will be a little less creamy, but the taste will still be great!
- Taste after chilling: The flavors mellow as the slaw rests, so if you’d like a little more tang or sweetness, adjust it just before serving.
What to Serve with KFC Coleslaw
This creamy coleslaw is delicious alongside just about any BBQ meal, but it’s also fantastic piled onto burgers and sandwiches.
Storage
Store leftover KFC coleslaw in an airtight container in the refrigerator for up to 3 days. Give it a quick stir before serving, as some of the dressing may settle at the bottom.
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KFC Coleslaw Copycat (Sweet, Creamy & Vegan!)
This KFC coleslaw copycat is creamy, tangy, and perfectly sweet with that classic flavor everyone loves. Finely chopped cabbage and carrots are tossed in a smooth, tangy dressing, making it the perfect make-ahead side for BBQs, potlucks, or easy dinners.
Servings: – 8
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Instructions
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Prep the vegetables: Finely chop the cabbage, carrot, and onion until very small and uniform. This is key for that classic KFC-style texture.Tip: A food processor makes this quick and easy. Roughly chop the vegetables, then pulse using the S-blade until finely chopped (be careful not to over-process).
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Make the dressing: In a medium bowl, whisk together the vegan mayonnaise, sugar, apple cider vinegar, lemon juice, mustard, salt, and pepper until smooth.
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Combine: Add the cabbage, carrots, and onion to a large bowl. Pour the dressing over top and mix well until everything is evenly coated.
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Chill (important!): Cover and refrigerate for at least 1-2 hours before serving to allow the flavors to meld. It gets even yummier after resting.
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Serve: Stir well before serving and enjoy!
Notes
Oil-free option: replace the mayonnaise with plain unsweetened plant-based yogurt of blended silken tofu. It won’t be quite as creamy but will still be delicious.
Nutrition
Serving: 1 serving (recipe makes 6 servings) | Calories: 169kcal | Carbohydrates: 13g | Protein: 1g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.04g | Sodium: 330mg | Potassium: 169mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1852IU | Vitamin C: 28mg | Calcium: 34mg | Iron: 0.4mg
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