How to Make Creamy Vegan Coleslaw Like KFC

KFC’s coleslaw is famous for its creamy, tangy flavor and crunchy texture. However, it contains mayo, milk, and other animal-derived ingredients that don’t work for plant-based diets.

The good news is that you can create a delicious vegan version that captures the essence of KFC’s beloved side dish using simple plant-based substitutes.

Ingredients

• 8 cups finely shredded green cabbage (about 1 small head)
• 1/4 cup shredded carrots
• 2 tablespoons finely chopped onion
• 1/2 cup vegan mayonnaise
• 2 tablespoons apple cider vinegar
• 3 tablespoons lemon juice
• 3 tablespoons sugar (or maple syrup for a more natural option)
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/4 teaspoon celery seed (KFC’s secret ingredient)

Instructions

1. Prep the vegetables: Finely shred the cabbage using a food processor like this one or a sharp kitchen knife that gives you better control. Go for small, even pieces similar to KFC-style coleslaw. Do the same with the carrots, and finely chop the onion.
2. Mix the vegetables: In a large bowl, combine the shredded cabbage, carrots, and onions.
3. Make the dressing: In a separate bowl, whisk together the vegan mayonnaise, apple cider vinegar, lemon juice, sugar, salt, pepper, and celery seed until smooth and well-combined.
4. Combine and chill: Pour the dressing over the cabbage mixture and toss until everything is evenly coated. Cover the bowl and refrigerate for at least 4 hours, ideally overnight. This allows the flavors to blend and the cabbage to soften slightly.
5. Serve: Give the coleslaw a good stir before serving cold as a side dish.

Tips for the Perfect Vegan KFC Coleslaw

• Choose the right vegan mayo: Look for creamier varieties like Hellmann’s Vegan or Follow Your Heart Vegenaise for the most authentic texture.
• Don’t skip the celery seed: This small ingredient adds that distinctive KFC flavor.
• Chop everything very fine: KFC’s coleslaw has a distinctive texture with very small pieces of cabbage and carrot.
• Adjust sweetness: The original recipe is quite sweet, so adjust the sugar to your preference.
• Make ahead: This coleslaw actually improves with time as the flavors meld together, making it perfect for meal prep.

Variations

• Healthier version: Replace some of the vegan mayo with plain coconut yogurt for a lighter option.
• Spicy twist: Add a dash of hot sauce or finely chopped jalapeños for heat.
• Extra crunch: Mix in some finely chopped green bell pepper for additional texture.

Your homemade vegan KFC coleslaw will last 3-5 days in an airtight container in the refrigerator, making it perfect for packed lunches or as a side for multiple meals.

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