Copycat KFC coleslaw is creamy, crispy, and it comes together in just a few minutes! My version is vegan, which means everyone can enjoy it.
I love pairing this KFC coleslaw with my cheesy buffalo cauliflower wings for a cool, crunchy, and spicy combo.
I love my healthy coleslaw , but if you’re looking for a traditional, down-home coleslaw recipe, KFC coleslaw is it. People love its unique blend of sweetness and tanginess, which sets it apart from other coleslaw recipes. It has just the right balance of flavours, and of course, it has that signature crunch of fresh cabbage, along with the creaminess of the dressing.
In this vegan version, I’ve worked hard to replicate that same flavour profile, but using only plant-based ingredients. I think I’ve nailed it! This vegan copycat KFC coleslaw looks and tastes just like the original.
Why You’ll Love This KFC Coleslaw Recipe
- Vegan . Unlike the traditional KFC coleslaw, this recipe is entirely plant-based, making it suitable for vegans and anyone with dietary restrictions that make mayo off-limits.
- Quick and easy . This recipe takes just a few minutes to prepare, so it’s a perfect low-effort side dish.
- Great for sharing . Whether it’s a potluck, backyard BBQ, or family gathering, everyone will love this KFC coleslaw recipe, even if they’re not vegan!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Cabbage – You can chop your own or buy a bag of pre-shredded cabbage at the store.
- Carrot – For extra crunch and colour.
- Onion – Onion adds some pungent flavour to the mix.
- Sugar
- Vegan mayo – Here’s my recipe for vegan mayo , or buy some at the grocery store.
- Vegan sour cream – Make your own vegan sour cream or use store-bought.
- Lemon juice – Use freshly squeezed lemon juice, which tastes brighter.
- Apple cider vinegar – For that signature KFC coleslaw tanginess.
- Salt and pepper
What’s the Best Way to Shred Cabbage?
A food processor with a shredding blade makes quick work of shredding cabbage, providing consistent results without a lot of effort. A mandoline slicer also works well, as long as you’re careful—they can be dangerous! If you don’t have any special tools, a sharp chef’s knife and cutting board will do the trick for this copycat KFC coleslaw recipe; simply cut the cabbage into chunks and then slice them thinly.
How to Make KFC Coleslaw
- Make the slaw. Toss the cabbage, carrot, and onion in a large mixing bowl.
- Make the dressing. In a separate bowl, whisk together all of the remaining ingredients except the salt and pepper until smooth and well-combined.
- Assemble. Pour the dressing over the slaw and toss to coat.
- Season. Taste the slaw and season with salt and pepper.
- Chill. Cover the bowl or transfer the coleslaw to an airtight container. Refrigerate for at least 1 hour before serving.
Tips for Success
- Don’t skip the chilling . This step is crucial for allowing the flavors to develop and for the coleslaw to reach the perfect temperature. Plus, cold coleslaw is much more refreshing on a hot day if you’re serving it for a cookout!
- Use fresh ingredients . The success of this recipe relies heavily on using crisp, fresh vegetables. Be sure to use cabbage that is firm and not wilted.
- Adjust the sweetness and tanginess . The sugar, lemon juice, and vinegar all provide varying degrees of sweetness and tanginess. Feel free to adjust these ingredients according to your personal preferences. For a tangier KFC coleslaw, add more lemon juice or vinegar. For a sweeter slaw, increase the amount of sugar.
Variations
- Spicy KFC coleslaw . Add a kick to your coleslaw by incorporating finely chopped jalapeños or a dash of cayenne pepper into the dressing.
- Asian-style coleslaw . Replace the sugar with honey and add a splash of soy sauce to the dressing. Toss in some sliced green onions for an Asian-inspired twist.
- Herb-infused coleslaw . Try adding chopped cilantro, dill, or parsley for a boost of fresh flavour.
Serving Suggestions
For a classic pairing, serve KFC coleslaw alongside vegan fried chicken with cornbread and mac and cheese for a plant-based take on a traditional Southern meal. It also complements veggie burgers , vegan hot dogs, and sandwiches, either as a side dish or as a topping.
How to Store Leftovers
Keep copycat KFC coleslaw in an airtight container in the refrigerator for up to 3-4 days. The vegetables will soften over time, so it’s best enjoyed within the first 24 to 48 hours for maximum crunch and freshness.
Can I Freeze This Recipe?
With the fresh veggies, KFC coleslaw is not a great option for freezing—the vegetables will wilt and release water upon freezing and thawing, resulting in a soggy slaw.
More Vegan Side Salads
- Cucumber and Tomato Salad
- Mediterranean Chickpea Salad
- The Best Vegan Potato Salad
- Greek Cucumber Salad
- Rainbow Fruit Salad with Maple Lime Dressing
Ingredients
- 4 cups finely chopped cabbage
- 1 large carrot , shredded
- 1 tablespoon minced onion , 10 grams
- 2 tablespoons sugar , 24 grams
- ¼ cup vegan mayonnaise , 58 grams
- 4 tablespoons vegan sour cream , 56 grams
- ¾ tablespoons lemon juice , 11 ml
- ¾ tablespoon apple cider vinegar , 11 ml
- Salt and pepper , to taste
Instructions
- In a large mixing bowl, combine the finely chopped cabbage, shredded carrot, and onion. Toss together until evenly distributed.
- In a separate bowl, whisk together the sugar, vegan mayo, vegan sour cream, lemon juice, and apple cider vinegar until smooth and well combined.
- Pour the dressing over the slaw and toss to thoroughly coat.
- Taste the slaw and season with salt and pepper if desired.
- Cover the bowl with plastic wrap or transfer the coleslaw to an airtight container. Refrigerate for at least 1 hour to allow the flavors to meld together and the coleslaw to get cold.
Notes
KFC Coleslaw
Ingredients
- 4 cups finely chopped cabbage
- 1 large carrot shredded
- 1 tablespoon minced onion 10 grams
- 2 tablespoons sugar 24 grams
- ¼ cup vegan mayonnaise 58 grams
- 4 tablespoons vegan sour cream 56 grams
- ¾ tablespoons lemon juice 11 ml
- ¾ tablespoon apple cider vinegar 11 ml
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine the finely chopped cabbage, shredded carrot, and onion. Toss together until evenly distributed.
- In a separate bowl, whisk together the sugar, vegan mayo, vegan sour cream, lemon juice, and apple cider vinegar until smooth and well combined.
- Pour the dressing over the slaw and toss to thoroughly coat.
- Taste the slaw and season with salt and pepper if desired.
- Cover the bowl with plastic wrap or transfer the coleslaw to an airtight container. Refrigerate for at least 1 hour to allow the flavors to meld together and the coleslaw to get cold.
Notes
Nutrition
KFC Coleslaw https://jessicainthekitchen.com/kfc-coleslaw/ March 18, 2024
Smooth, delicately flavoured vichyssoise is a classic French chilled potato soup that’s simple to make at home—and it’s also easy to make vegan!
Vichyssoise is a French soup known for its velvety, creamy consistency and delicate balance of flavours. Usually served cold as either a starter or light meal, vichyssoise is traditionally made from pureed leeks, onions, potatoes, cream, and chicken stock.
Making vichyssoise vegan gives this classic recipe a modern twist. Instead of traditional chicken stock, a rich vegetable stock adds different nuances to the flavour, while plant-based sour cream makes it creamy and adds a slight tang. The foundational ingredients—the leeks and potatoes—remain the same though, so there’s no mistaking this soup for anything else!
Why You’ll Love This Vichyssoise Recipe
- Simple perfection . With only a few ingredients, vichyssoise shows that sometimes less is more when it comes to achieving delicious results. Leave all the toppings for loaded potato soup —this is a soup where simplicity shines!
- Creamy and velvety . The smooth, creamy texture of this soup gives it a luxurious feel. This is not a chunky, hearty soup like vegetable minestrone !
- A taste of French cuisine . For those who appreciate French cuisine but struggle to find dishes that are vegan-friendly, vichyssoise offers a taste of classic French flavours in an accessible way.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Vegan butter – You can use store-bought or homemade vegan butter .
- Leeks – You’ll only need the white parts for this recipe. The green parts can be used to make vegetable broth .
- Yellow onion
- Russet potatoes – To achieve the perfect smooth texture, you’ll need to peel these.
- Seasonings – Salt, dried thyme, dried marjoram, garlic powder, ground black pepper, and bay leaves.
- Vegetable stock
- Vegan sour cream – I love my vegan sour cream recipe, but store-bought is just fine too.
- Chopped fresh chives – For garnish.
What’s the Difference Between Vegetable Stock and Vegetable Broth?
The two terms are often used interchangeably, but there is a slight difference between vegetable stock and vegetable broth. Stock is typically made only from simmering vegetables in water, while broth is also seasoned with salt. You can use broth in this recipe instead of stock, just note that you may need less additional salt.
How to Make Vichyssoise
- Sauté the aromatics. Melt the vegan butter in a large pot set over medium heat. Add the leeks and onion, season with salt, and cook until they’re softened.
- Add the potatoes and seasonings. Stir the potatoes into the pot with the thyme, marjoram, garlic powder, pepper, and bay leaves.
- Simmer. Stir the stock into the pot, then turn the heat up to medium-high and bring the mixture to a boil. Reduce the heat to low; simmer for 20-25 minutes, or until the potatoes are tender. Turn off the heat and discard the bay leaves.
- Blend. Transfer the soup to a blender and blend until smooth. Add the vegan sour cream and blend again to incorporate. Season to taste.
- Chill. Allow the soup to cool to room temperature, then transfer to an airtight container and refrigerate for an hour or two.
- Serve. Ladle the vichyssoise into bowls and garnish with chives.
Tips for Success
- Use a regular blender . For the smoothest consistency, use a regular blender to puree the soup, not an immersion blender . While immersion blenders are convenient, they tend to leave some lumps and chunks behind, which isn’t what we want for vichyssoise.
- Adjust the consistency. If the soup is too thick after blending, add a bit more vegetable stock or cold water to thin it out.
- Chill time is important . For the best texture and flavour, allow the vichyssoise to chill for at least 1-2 hours before serving. This allows the flavours to develop and the soup to thicken.
Variations
- Roasted garlic vichyssoise . For a deeper flavour, consider roasting a head of garlic and blending it into the soup. Roasted garlic adds a rich, caramelized depth.
- Herb-infused vichyssoise . Blend fresh herbs into the soup for a light green hue and vibrant flavour.
- Asparagus vichyssoise . Add fresh or frozen asparagus during the last few minutes of cooking time.
Serving Suggestions
Vichyssoise is often used as a starter for dinner parties and restaurant meals, but it’s also an excellent light lunch. Pair it with crusty bread, like this olive bread , or salad, like my easy vegan Caesar salad . For a French-inspired vegan meal, vichyssoise is also great with vegan quiche .
How to Store Leftovers
Leftover soup should be transferred to an airtight container and refrigerated immediately. It can be kept in the refrigerator for up to 3-4 days. Stir well before serving, as it can separate a bit during storage.
Can I Freeze This Recipe?
Potatoes do not freeze well, so I don’t recommend freezing this vichyssoise recipe.
More Vegan Soup Recipes
- Vegan Cheeseburger Soup
- Cabbage Roll Soup
- Tomato Tortellini Soup
- Butternut Squash Soup
- Roasted Cauliflower Soup
Ingredients
- 2 tablespoons vegan butter , 28 grams
- 3 leeks , bulbs only, sliced
- 1 yellow onion , diced
- ½ teaspoon salt , 3 grams
- 4 russet potatoes , peeled and diced
- ½ teaspoon dried thyme , ½ gram
- ½ teaspoon dried marjoram , ⅓ gram
- 1 teaspoon garlic powder , 3 grams
- ¼ teaspoon ground black pepper , ½ gram
- 2 bay leaves
- 4 cups vegetable stock , 950 ml
- ½ cup vegan sour cream , 113 grams
- Salt and pepper to taste
- Chopped fresh chives to garnish
Instructions
- In a large pot or Dutch oven, melt the vegan butter over medium heat. Add the leeks and onion to the pot, season with salt, and sauté until softened and translucent.
- Stir the potatoes into the pot, along with the thyme, marjoram, garlic powder, pepper, and bay leaves. Stir to coat the veggies with the seasonings.
- Pour the vegetable stock into the pot and give everything a stir. Turn the heat up to medium-high and bring the mixture to a boil. Reduce the heat to low and simmer for 20-25 minutes, or until the potatoes are fork-tender. Turn off the heat and discard the bay leaves.
- Transfer the contents of the pot to a blender and blend until smooth. Add the vegan sour cream to the blender and blend until just incorporated.
- Taste and season with additional salt and pepper if desired.
- If your soup is thicker than you’d like, feel free to blend in a bit of extra vegetable stock.
- Allow the soup to cool to room temperature before sealing it in mason jars (or another airtight container) and chilling in the fridge for 1-2 hours or until cold.
- Serve chilled in bowls garnished with chopped chives.
