Classic KFC style coleslaw made dairy free! This dairy free coleslaw is perfect for your next BBQ, taco night, or alongside your favorite sandwiches. Easy and simple.
This is my go-to recipe for coleslaw. No one will suspect that it is dairy free. In fact, I’ve had several people tell me it is a copycat to KFC coleslaw!
Made with easy to find ingredients, the recipe is simple and easy to mix up.
It goes great with sloppy joes, lentil sloppy joes, black bean burgers, or another side dish like baked beans.
Free from: Wheat, gluten, dairy, casein, soy, peanuts, tree nuts, coconut, fish, shellfish, crustaceans, mollusks, celery, corn, sesame, mustard, lupin, sulfites, and more
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Why You’ll Love this Dairy Free Coleslaw
- Tastes just like the one from KFC
- Quick and easy recipe from simple ingredients
- Dairy free and Egg free optional!
- Make this the day before because it’s even better the next day
Ingredients
The ingredients for this coleslaw couldn’t be more simple. Here is a quick rundown of what you will need:
- Dairy free Milk - I like to use rice milk for this recipe. It has a good neutral flavor that is slightly sweet. That is exactly what we are going for! Make sure that no matter what type of milk you use, it is unflavored and unsweetened. You could also use almond milk, oat milk, or soy milk.
- Miracle Whip - If you can use this over regular mayonnaise, I really suggest it. The Miracle Whip is lighter and has a tangier flavor. Need to be egg free? No problem! Use a vegan mayo swap. Just stick with a lighter one, not one with avocado oil as it is too heavy.
- Pre-shredded cabbage - Can you make your own shredded cabbage? Totally. But I prefer to use a pre-shredded cabbage because it saves me on time and dishes.
- Other ingredients you’ll need - Canola oil, sugar, apple cider vinegar, onion powder, salt and pepper.
Allergy Substitutions
Need to make this egg free? Use your favorite egg free mayo! Try to use one that is lighter in flavor and texture to best match the lightness of Miracle Whip.
Instructions
For the full recipe complete with measurements, please see the recipe card below!
- Mix up the dressing. In a large bowl, add the ingredients, except for the cabbage. Whisk it together until nice and smooth.
- Add the cabbage. Mix it together until the dressing fully coats the cabbage.
- Chill for at least 2 hours and up to overnight.
How to Store
Keep the dairy free coleslaw in the fridge in an airtight container for up to 3 or 4 days. I don’t recommend eating it after that time.
This recipe is best when made a few hours in advance of serving, or even the day before. The flavors meld together the longer it rests in the fridge with peak flavor being about 10 hours after mixing the coleslaw up.
Do not freeze this recipe to make for later.
Tips and Tricks
- Keep it cold! The flavor will taste the best when it is chilled and not served at room temperature. (Not to mention keeping it cold will be the best for food safety.)
- Use a slotted spoon. The dressing gets rather wet after resting in the fridge for a few hours. Use a slotted spoon to help some of the liquid drain away.
- This recipe doubles fantastically. Make as much (or as little) as you need.
- Mix things up! Add red cabbage or grated radishes to this for a twist.
What to serve with coleslaw
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Recipe
Equipment
- mixing bowls
- mixing spoons
- measuring cups
- measuring spoons
- Storage container
Ingredients
- 1 bag pre-shredded cabbage 14 oz total
- ½ cup miracle whip or vegan version
- ¼ cup rice milk
- 2 tablespoons canola oil
- 3 tablespoons sugar
- ¼ teaspoon onion powder
- 2 teaspoons apple cider vinegar
- Salt and pepper to taste
Instructions
- Make the dressing. In a large bowl, add the Miracle Whip, rice milk, canola oil, sugar, onion powder, apple cider vinegar, and a pinch of salt and pepper. Whisk this together until smooth.
- Add the cabbage. Pour the cabbage into the dressing. Using a spoon or spatula, mix together until dressing fully coats the cabbage.
- Chill and serve. Let the coleslaw chill for at least 2 hours and up to overnight. Serve and enjoy!
Notes
- How to Store
- Keep the dairy free coleslaw in the fridge in an airtight container for up to 3 or 4 days. I don’t recommend eating it after that time.
- This recipe is best when made a few hours in advance of serving, or even the day before. The flavors meld together the longer it rests in the fridge with peak flavor being about 10 hours after mixing the coleslaw up.
- Do not freeze this recipe to make for later.
- Allergy Substitutions
- Need to make this egg free? Use your favorite egg free mayo! Try to use one that is lighter in flavor and texture to best match the lightness of Miracle Whip.
- LivingBeyondAllergies.com
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Mindy says
Tastes nothingness like kfc coleslaw healthy yes..taste no
Laura says
Hi there! Sorry to hear that this recipe wasn’t what you were looking for. As it is a dairy free version of KFC coleslaw, it won’t taste identical to the fast food version as it has no buttermilk. But when working around food allergies and food intolerances, I try to get as close as I can to copycat recipes while still being safe for others to enjoy. Maybe next time you can try using coconut milk for a more rich taste akin to buttermilk. Hope that the next recipe is more of what you enjoy.