Dairy-Free Coleslaw is my revision of Todd Wilbur Copycat KFC Coleslaw Recipe. Believe it or not, it tastes exactly like KFC’s famous coleslaw. This recipe is, in fact, one of those that I often take on picnics or bring to potlucks. Incidentally, I get rave reviews when I bring this to a party or potluck. Believe me, this will be one of your go-to salads year-round.
Dairy-Free Coleslaw:
All in all, I love coleslaw and I am glad I found a way to make it again. Not to mention that I make my own Homemade Mayonnaise as all the ones on the market are made with oils that I can not eat. I have since found a Mayonnaise that I can buy made with Avocado oil. Needless to say, I still prefer my homemade one. One average size cabbage makes about 8 cups. This recipe uses one medium carrot. In fact, once you make this coleslaw you may want to make one of my recipes to go with it. Goes well with Keto Buffalo Burgers or Grain-Free Chicken Strips, or Gluten-Free Baked Fried Chicken Wings, or Gluten-Free Baked Fried Chicken, or Gluten-Free Chicken Fried Chicken.
If you have never used monk fruit sweetener or don’t know what it is read my blog post Monk Fruit Sweetener Information. However, Monk Fruit Sweetener or Unsweetened Coconut Milk can be purchased off of Amazon.
Moreover, if you have a food processor the job is done in no time flat. In fact, be sure to use the medium shred disc as for some reason when the small disc is used the cabbage loses its crunch. Indeed I enjoy switching the recipe up a little and sometimes I will add a small amount of red cabbage. In all honesty, however, a food processor is not necessary and can be done by thinly slicing and chopping the cabbage.
Dairy-Free Coleslaw
Ingredients:
- 8 cups shredded cabbage
- 1/4 cup shredded carrots
- 2 tablespoon minced onion
- *1/4 cup red cabbage (optional)
- Dressing
- 2 cup homemade mayonnaise
- 1/3 cup monk fruit sweetener
- 1/4 coconut milk
- 3 tablespoons lemon juice
- 1 1/2 tablespoons white vinegar
- 1/2 teaspoon salt
- 1/4 t pepper
Directions
In a food processor with a medium blade shred the cabbage and carrot. 
Place the cabbage in a bowl. Using a microplane scrape the onion across the blade to finely shred it into the bowl with cabbage mix. Next, make the dressing. Combine all the ingredients blend until smooth. Add to the cabbage mix and stir until incorporated. Cover and refrigerate. Refrigerate 2 hours before serving. Serves 10-12
Dairy-Free Coleslaw
Ingredients
Coleslaw
- 8 cups shredded cabbage
- 1/4 cup shredded carrots
- 2 tbsp minced onions
- 1/4 cup red cabbage *optional
Dressing:
- 2 cups homemade mayonnaise see my blog for the recipe
- 1/4 cup monk fruit sweetener
- 1/4 cup coconut milk
- 3 tbsp fresh lemon juice
- 1 1/2 tbsp white vinegar
- 1/2 tsp pink salt
- 1/4 tsp black pepper
Instructions
- First, in a food processor with a medium blade shred the cabbage and carrot.
- Second, place the cabbage in a bowl.
- Using a microplane scrape the onion across the blade to finely shred it into the bowl with cabbage mix.
- Next, make the dressing.
- Combine all the ingredients blend until smooth.
- Lastly, add to the cabbage mix and stir until incorporated.
- Cover and refrigerate. Refrigerate 2 hours before serving. Serves 10-12
Notes
| Nutrition Facts Per Half Cup Serving | |
|---|---|
| Servings 16.0 | |
| Amount Per Serving | |
| Calories 23 | |
| % Daily Value * | |
| Total Fat 1 g | 2 % |
| Saturated Fat 0 g | 1 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 1 g | |
| Trans Fat 0 g | |
| Cholesterol 1 mg | 0 % |
| Sodium 91 mg | 4 % |
| Potassium 11 mg | 0 % |
| Total Carbohydrate 2 g | 1 % |
| Dietary Fiber 0 g | 1 % |
| Sugars 2 g | |
| Protein 0 g | 1 % |
| Vitamin A | 7 % |
| Vitamin C | 2 % |
| Calcium | 0 % |
| Iron | 0 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been | |
Nutrition
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