Since we’ve been doing our best to #stayathome, we’ve cut down our food shopping to once a week. Which is completely normal, I know. I’m just used to going grocery shopping almost daily. In part because I’m a bit obsessed with cooking with the freshest produce I can get, but also because of my small and very impractically designed fridge.
Determined to make space in the fridge, I was finally moved to vegan-ize and convert a conventional KFC coleslaw dupe I’d been putting off for a while. A huge white cabbage, bought for a reason I could no longer remember, was taking up a ridiculous amount of precious space in the fridge the past few days and it had to go. I’ll be making another batch tomorrow and fermenting the rest.
CategorySavouryDifficultyBeginner
An ultra quick vegan coleslaw recipe that reminds me of the KFC coleslaw I used to enjoy.
An ultra quick vegan coleslaw recipe that reminds me of the KFC coleslaw I used to enjoy.
4 Servings Yields Prep Time5 mins Cook Time1 min Total Time6 mins
250 g white cabbage, cut into 3cm cubes/pieces 150 g carrots, cut into 5cm long pieces 80 g vegan mayonnaise 80 g plant-based milk (I use rice milk) 30 g red onion (optional) cut into thumb sized pieces 30 g white vinegar 30 g agave syrup ½ tsp fine sea salt pinch of black or white pepper
1Place 250g cabbage pieces (3cm cubed), 150g carrots (cut into 5cm lengths), 30g red onion, 30g white vinegar, 80g vegan mayo, 80g plant-based milk, 30g agave syrup, 1/2 tsp salt and a pinch of pepper in mixing bowl. Chop 6 seconds / Speed 5 and serve.
Note2You can serve the coleslaw immediately, but I like to put in the the fridge for an hour or two. Mix well before serving.
Place 250g cabbage pieces (3cm cubed), 150g carrots (cut into 5cm lengths), 30g red onion, 30g white vinegar, 80g vegan mayo, 80g plant-based milk, 30g agave syrup, 1/2 tsp salt and a pinch of pepper in mixing bowl. Chop 6 seconds / Speed 5 and serve.
You can serve the coleslaw immediately, but I like to put in the the fridge for an hour or two. Mix well before serving.
Ingredients
Directions
Place 250g cabbage pieces (3cm cubed), 150g carrots (cut into 5cm lengths), 30g red onion, 30g white vinegar, 80g vegan mayo, 80g plant-based milk, 30g agave syrup, 1/2 tsp salt and a pinch of pepper in mixing bowl. Chop 6 seconds / Speed 5 and serve.
You can serve the coleslaw immediately, but I like to put in the the fridge for an hour or two. Mix well before serving.
DISCLAIMER: I can’t remember the last time I enjoyed a nice KFC coleslaw – I can only go by the memories I have of how it tasted. There are many great copycat versions online and I took inspiration from Anna’s conventional and non-vegan recipe from her blog, Crunchy Creamy Sweet.