Popeyes-style coleslaw
Description
Sweet, creamy, and finely shredded — the famous copycat
Ingredients
Slaw base
- 1 small head green cabbage, ~1 lb, or 14-oz bag coleslaw mix
- 1 large carrot, peeled and grated
- 2 Tbsp finely chopped onion, optional
Creamy dressing
- ½ cup mayonnaise
- ⅓ cup granulated sugar
- 3 Tbsp distilled white vinegar
- 2 Tbsp whole milk or buttermilk
- 1 Tbsp fresh lemon juice
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Shred finely. Slice cabbage into the thinnest ribbons, then chop again to mince to ~¼-inch pieces. Grate carrot on the small holes of a box grater.
- Whisk the dressing. Combine mayo, sugar, vinegar, milk, lemon juice, salt, and pepper until smooth and sugar is fully dissolved.
- Combine. Pour dressing over cabbage, carrot, and onion. Toss until every shred is coated.
- Chill. Cover and refrigerate at least 2 hours (4–8 is even better). This step is essential.
- Serve. Stir well before serving. Serve cold. Keeps up to 4 days refrigerated.
Equipment
- Mixing Bowl
- Whisk
Notes
Pro tips
- Shred fine, then finer — the single biggest difference between homemade and Popeyes-style slaw.
- Use full-fat mayo — light mayo throws off the sweet-creamy balance.
- Don't sub apple cider vinegar — distilled white gives that clean, signature tang.
- Make ahead — flavor peaks at the 12–24 hour mark.
Nutrition
Serving: 1ServingCalories: 164kcalCarbohydrates: 16gProtein: 2gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 6mgSodium: 262mgPotassium: 233mgFiber: 3gSugar: 13gVitamin A: 1401IUVitamin C: 43mgCalcium: 55mgIron: 1mg