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Vegan KFC Copycat Coleslaw.
Kelly Roenicke
This vegan copycat KFC coleslaw is just like you remember! So sweet and zesty, and the perfect side dish for a barbecue!
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Prep Time
15
minutes
mins
Total Time
15
minutes
mins
Course
Salad
Cuisine
Dairy Free, Egg Free, gluten free, vegan.
Servings
10
Calories
121
kcal
Ingredients
US Customary
Metric
1x
2x
3x
▢
8
cups
shredded cabbage
about 1 large head or two small heads
▢
1
carrot
peeled and shredded
▢
2
tablespoons
onion
finely chopped
▢
⅓
cup
organic cane sugar
▢
½
teaspoon
salt
▢
⅛
teaspoon
pepper
▢
½
cup
non-dairy milk
▢
½
cup
vegan mayonnaise
▢
1 ½
Tablespoons
apple cider vinegar
▢
2 ½
Tablespoons
lemon juice
Cook Mode
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Instructions
Shred the cabbage, carrot, and onion using the shredding disc in your food processor.
Remove the shredding disc. Place the shredded cabbage, carrots, and onion in a large bowl. Rinse the food processor parts.
Place the S blade in the food processor and add all the ingredients for the dressing. Blend on high speed until smooth.
Pour dressing over the shredded vegetables. Stir. Refrigerate for one hour before serving.
Notes
Store leftovers in the refrigerator. They should stay fresh for about 4 days.
Nutrition
Calories:
121
kcal
Carbohydrates:
12
g
Protein:
1
g
Fat:
7
g
Sodium:
200
mg
Potassium:
133
mg
Fiber:
1
g
Sugar:
9
g
Vitamin A:
1100
IU
Vitamin C:
22.4
mg
Calcium:
39
mg
Iron:
0.3
mg
Keyword
easy, simple
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