KFC Coleslaw
Copycat KFC coleslaw is creamy, crispy, and it comes together in just a few minutes! My version is vegan, which means everyone can enjoy it.
I love my healthy coleslaw, but if you’re looking for a traditional, down-home coleslaw recipe, KFC coleslaw is it. People love its unique blend of sweetness and tanginess, which sets it apart from other coleslaw recipes. It has just the right balance of flavours, and of course, it has that signature crunch of fresh cabbage, along with the creaminess of the dressing.
In this vegan version, I’ve worked hard to replicate that same flavour profile, but using only plant-based ingredients. I think I’ve nailed it! This vegan copycat KFC coleslaw looks and tastes just like the original.
Why You’ll Love This KFC Coleslaw Recipe
- Vegan. Unlike the traditional KFC coleslaw, this recipe is entirely plant-based, making it suitable for vegans and anyone with dietary restrictions that make mayo off-limits.
- Quick and easy. This recipe takes just a few minutes to prepare, so it’s a perfect low-effort side dish.
- Great for sharing. Whether it’s a potluck, backyard BBQ, or family gathering, everyone will love this KFC coleslaw recipe, even if they’re not vegan!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Cabbage – You can chop your own or buy a bag of pre-shredded cabbage at the store.
- Carrot – For extra crunch and colour.
- Onion – Onion adds some pungent flavour to the mix.
- Sugar
- Vegan mayo – Here’s my recipe for vegan mayo, or buy some at the grocery store.
- Vegan sour cream – Make your own vegan sour cream or use store-bought.
- Lemon juice – Use freshly squeezed lemon juice, which tastes brighter.
- Apple cider vinegar – For that signature KFC coleslaw tanginess.
- Salt and pepper
What’s the Best Way to Shred Cabbage?
A food processor with a shredding blade makes quick work of shredding cabbage, providing consistent results without a lot of effort. A mandoline slicer also works well, as long as you’re careful—they can be dangerous! If you don’t have any special tools, a sharp chef’s knife and cutting board will do the trick for this copycat KFC coleslaw recipe; simply cut the cabbage into chunks and then slice them thinly.
How to Make KFC Coleslaw
- Make the slaw. Toss the cabbage, carrot, and onion in a large mixing bowl.
- Make the dressing. In a separate bowl, whisk together all of the remaining ingredients except the salt and pepper until smooth and well-combined.
- Assemble. Pour the dressing over the slaw and toss to coat.
- Season. Taste the slaw and season with salt and pepper.
- Chill. Cover the bowl or transfer the coleslaw to an airtight container. Refrigerate for at least 1 hour before serving.
Tips for Success
- Don’t skip the chilling. This step is crucial for allowing the flavors to develop and for the coleslaw to reach the perfect temperature. Plus, cold coleslaw is much more refreshing on a hot day if you’re serving it for a cookout!
- Use fresh ingredients. The success of this recipe relies heavily on using crisp, fresh vegetables. Be sure to use cabbage that is firm and not wilted.
- Adjust the sweetness and tanginess. The sugar, lemon juice, and vinegar all provide varying degrees of sweetness and tanginess. Feel free to adjust these ingredients according to your personal preferences. For a tangier KFC coleslaw, add more lemon juice or vinegar. For a sweeter slaw, increase the amount of sugar.
Variations
- Spicy KFC coleslaw. Add a kick to your coleslaw by incorporating finely chopped jalapeños or a dash of cayenne pepper into the dressing.
- Asian-style coleslaw. Replace the sugar with honey and add a splash of soy sauce to the dressing. Toss in some sliced green onions for an Asian-inspired twist.
- Herb-infused coleslaw. Try adding chopped cilantro, dill, or parsley for a boost of fresh flavour.
Serving Suggestions
For a classic pairing, serve KFC coleslaw alongside vegan fried chicken with cornbread and mac and cheese for a plant-based take on a traditional Southern meal. It also complements veggie burgers, vegan hot dogs, and sandwiches, either as a side dish or as a topping.
How to Store Leftovers
Keep copycat KFC coleslaw in an airtight container in the refrigerator for up to 3-4 days. The vegetables will soften over time, so it’s best enjoyed within the first 24 to 48 hours for maximum crunch and freshness.
Can I Freeze This Recipe?
With the fresh veggies, KFC coleslaw is not a great option for freezing—the vegetables will wilt and release water upon freezing and thawing, resulting in a soggy slaw.
More Vegan Side Salads
- Cucumber and Tomato Salad
- Mediterranean Chickpea Salad
- The Best Vegan Potato Salad
- Greek Cucumber Salad
- Rainbow Fruit Salad with Maple Lime Dressing
Enjoy friends! If you make this KFC coleslaw, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
KFC Coleslaw
Ingredients
- 4 cups finely chopped cabbage
- 1 large carrot, shredded
- 1 tablespoon minced onion, 10 grams
- 2 tablespoons sugar, 24 grams
- ¼ cup vegan mayonnaise, 58 grams
- 4 tablespoons vegan sour cream, 56 grams
- ¾ tablespoons lemon juice, 11 ml
- ¾ tablespoon apple cider vinegar, 11 ml
- Salt and pepper, to taste
Instructions
- In a large mixing bowl, combine the finely chopped cabbage, shredded carrot, and onion. Toss together until evenly distributed.
- In a separate bowl, whisk together the sugar, vegan mayo, vegan sour cream, lemon juice, and apple cider vinegar until smooth and well combined.
- Pour the dressing over the slaw and toss to thoroughly coat.
- Taste the slaw and season with salt and pepper if desired.
- Cover the bowl with plastic wrap or transfer the coleslaw to an airtight container. Refrigerate for at least 1 hour to allow the flavors to meld together and the coleslaw to get cold.
Notes
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Former KFC employee here. I’ve made the coleslaw thousands of times. The real recipe is simple.
Cabbage, carrot and a dash of chopped onion.
Miracle Whip
Sugar
Tarragon vinegar
HI Uncle Granny,
Thanks for sharing!
This is soooo good and so easy. Definitely going to be a constant at our family gatherings from now on 👌
Hi Jessica,
If I want to skip the sour cream, given it’s only 1/4 C, is it there for a reason? Subs available?
Hi Deb,
You could but it would make it a little less creamy. You could also use more vegan mayo and just add a squeeze more of lemon juice for the tanginess. Hope this helps!
Thank you Jessica!
Sooooooo good!!! I can’t believe I havn’t made my own coleslaw before. Once in a blue moon, I find vegan coleslaw at the store, but THIS!!! Yummy!! Never store-bought again!
Thanks SOO much Susie yay!!
I was taught to put half a grated apple in for sweetness rather than sugar (last ingredient of course so the lemon juice, vinegar etc stops it from discolouring).