Vegan KFC Coleslaw (Copycat)! Calling all coleslaw lovers; we’ve got just the rich and creamy coleslaw you’ve been craving.
Zippy, slightly sweet, and utterly delicious, this Vegan KFC Coleslaw copycat recipe is sure to be a new family favorite. Perfect for potlucks, picnics, holidays and every day, this classic coleslaw recipe is brimming with KFC-esque deliciousness.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
My mom makes the best coleslaw. People used to think she would try to pass off KFC’s Coleslaw as her own because her recipe tasted so similarly. If you are a coleslaw loving fanatic like our family is, then you gotta give this recipe a try!
Tips for Success:
- Flavor Profile: This is a Whole Food Plant Based copycat nod Kentucky Fried Chicken’s creamy coleslaw. It’s full of flavor, texture, and absolutely delicious.
- Creaminess: This recipe is a Whole Food Plant Based nod to KFC’s coleslaw which is very creamy. We designed this dish to replicate that abundance of creaminess. If you wish to thin down the creaminess, simply add a little extra apple cider vinegar or water.
- Amount of Grated Cabbage: We recommend starting with 4 cups of finely grated cabbage. If you feel you would like to add more cabbage, feel free to add more cabbage ½ cup at a time until you reach the desired consistency. 4 cups of grated cabbage is approximately 12 oz.
- Apple Cider Vinegar/Yellow Mustard: This coleslaw has a moderate amount of tang; however, we had family members who wanted more tang. This recipe is easily customizable. After you make the coleslaw, taste test it, then if you wish more tang, simple stir in more apple cider vinegar or a little extra yellow mustard.
- Food Processor with Grater Attachment or Box Grater: For optimum results, use a food processor with the grater attachment for both the carrots and cabbage. The grater attachment is a finer chop than the slaw attachment which is typically a thin slicer rather than a grater attachment. We feel the grater attachment works best. KFC uses the grater attachment for their coleslaw. You can also use a box grater or purchase a slaw mix at the grocery store. If purchasing a slaw mix, give the slaw mix a really good chop to get the cabbage and carrots to a grated consistency.
- Taste Testing Slaw Dressings: There is an art to arriving at the slaw dressing that perfectly suits your tastes. The best way to test slaw dressings is to place some grated cabbage in a tiny bowl, put a tiny bit of the slaw dressing over top and mix really well, then taste test. Some slaw dressings taste amazing before you dress the slaw, then once dressing the slaw, the slaw falls flat. That is because the slaw dressing has to cover all the slaw ingredients which then flattens the flavor of the dressing. Additionally, some slaw dressings taste really tangy or overly strong before dressing the slaw, but once you dress the slaw, it coats all the ingredients and tastes amazing.
- Green Cabbage: We strongly recommend using a green cabbage for this recipe. We do not recommend using a red cabbage, savoy cabbage, or other cabbages.
- Sliced Green Onions: We love the flavor that the green onions add to this coleslaw. They give it this little undertone bite. Feel free to reduce the amount of green onions if you wish.
- Cashew Based Sauces: Cashew based sauces tend to tighten up in the refrigerator. If you need to loosen the dressing up, add a little apple cider vinegar or distilled white vinegar or warm water.
- Cashew Substitutions: This recipe was specifically designed to use cashews due to the richness they add to this dish. You can try the typical cashew substitutes: silken tofu, white beans, other nuts or seeds with the understanding that the flavor and texture will change accordingly. You may need to adjust/add ingredients to compensate. We have not tested any substitutions.
Leftovers and Freezing:
Leftovers will generally keep 5 days in the refrigerator. Store in a covered container.
Like most coleslaws, this recipe does not freeze well.
- Yellow Mustard: We used French’s Classic Yellow Mustard. Feel free to use your favorite yellow mustard.
- High-speed blender
- Food Processor with the grater attachment (to grate the carrots and cabbage) or Box Grater
If you try this delicious vegan copycat recipe, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.Print
Zippy, slightly sweet, and utterly delicious, this Vegan KFC Coleslaw copycat recipe is sure to be a new family favorite.
- 4 cups grated cabbage *
- ¼ cup grated carrots *
- ½ cup finely sliced green onions *
- 1 cup (raw) cashews *
- ¼ cup + 1 Tablespoon apple cider vinegar (+/-) *
- 1 Tablespoon distilled white vinegar
- 2 Tablespoons + 1 teaspoon pure maple syrup (+/-)
- 1 Tablespoon + 1 teaspoon yellow mustard *
- 2 Tablespoons water
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ to 1 ¼ teaspoons sea salt (+/-) *
- Sprinkle sweet paprika
- Place the cashews into a small bowl, cover with boiling water and allow to sit for 15 to 20 minutes, then drain off and discard the water. Place the soaked cashews into a high-speed blender along with all the remaining Dressing Ingredients. Blend on high until smooth and emulsified.
- Place all the Base Ingredients into a large bowl, mix to evenly distribute the ingredients.
- Pour the dressing over the mixture, gently toss. Taste test for flavor. Add more seasoning, if needed. Place in a serving bowl. Optional – add a light sprinkle of sweet paprika to the top. Best if served immediately. Refrigerate leftovers.
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Serving: Makes 3 to 3 1/2 cups
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