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easy vegan coleslaw

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!
5 from 3 votes
Prep Time 15 minutes
Total Time 15 minutes
Course Salad
Cuisine Dairy Free, Egg Free, gluten free, vegan.
Servings 10
Calories 121 kcal

Ingredients
 
 

  • 8 cups shredded cabbage about 1 large head or two small heads
  • 1 carrot peeled and shredded
  • 2 tablespoons onion finely chopped
  • cup organic cane sugar
  • ½ teaspoon salt
  • teaspoon pepper
  • ½ cup non-dairy milk
  • ½ cup vegan mayonnaise
  • 1 ½ Tablespoons apple cider vinegar
  • 2 ½ Tablespoons lemon juice

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: 121kcalCarbohydrates: 12gProtein: 1gFat: 7gSodium: 200mgPotassium: 133mgFiber: 1gSugar: 9gVitamin A: 1100IUVitamin C: 22.4mgCalcium: 39mgIron: 0.3mg
Keyword easy, simple
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