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.
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).
Make the dressing: In a medium bowl, whisk together the vegan mayonnaise, sugar, apple cider vinegar, lemon juice, mustard, salt, and pepper until smooth.
Combine: Add the cabbage, carrots, and onion to a large bowl. Pour the dressing over top and mix well until everything is evenly coated.
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.
Serve: Stir well before serving and enjoy!
Notes
Storage: Store in an airtight container in the fridge for up to 3 days.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.