Name: Vegan KFC Coleslaw
Prep time: 5 min
Cook time: 1 min
Total time: 6 min
Yield: 4
Ingredients: 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

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.

AuthordeliciousmotherCategorySavouryDifficultyBeginner

An ultra quick vegan coleslaw recipe that reminds me of the KFC coleslaw I used to enjoy.

Yields4 Servings
Prep Time5 minsCook Time1 minTotal 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

1
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.

Note
2
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

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

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.

Note

You can serve the coleslaw immediately, but I like to put in the the fridge for an hour or two. Mix well before serving.

Vegan KFC Coleslaw

Ingredients Directions

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.