Popeyes Coleslaw (Copycat Recipe!)
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Popeyes Coleslaw is tangy, creamy, slightly sweet, and oh so crave-able! It’s ready to serve after an hour of chill time, but you can easily make it the day before. Serve with classic fried chicken and biscuits, or pair with any of your favorite BBQ dishes!
Popeyes Coleslaw
I’ll usually grab their red beans and rice for a quick lunch, but something about Popeyes coleslaw on a hot day is just so refreshing.
So, to answer your burning question of does Popeyes have coleslaw? The answer is a resounding yes!!
Problem is, I usually prefer Chick-Fil-A’s chicken sandwich to Popeyes… and I don’t want to hit two different drive-thru lines during the lunch rush!
With easy copycat recipes, I can mix and match my takeout favorites with ease — and feel better about what I’m eating too.
I love how easy it is to make this coleslaw at home. Just chop up some veggies, whisk together a dressing, and toss it all together.
Most of the dressing ingredients are already in my fridge and pantry anyway!
Ingredient Notes and Substitutions
- Green Cabbage – You’ll need a whole head of cabbage for this Popeyes coleslaw recipe.
It should be firm and bright green, and the leaves should be tucked tight — not separating from the stem.
Choose one that feels heavy for its size, and remove any wilted or torn outer leaves before chopping. - Carrots & Onion – For this recipe, you should only need 1 medium carrot and about half a yellow onion.
You can certainly add more, though — the beauty of copycat recipes is that you can make adjustments until it’s just how you like it! - Dressing – Homemade really does taste better, and it’s so easy to make!
Whisk together mayonnaise, pickle relish (I use both dill and sweet), vinegar, mustard, olive oil, and a little sugar until smooth.
Or, add everything to a mason jar and shake until combined.
If you want a healthier version of Popeyes coleslaw dressing, swap the mayo with a low-fat version or plain Greek yogurt instead.
Tips and Tricks to Make Coleslaw Like Popeyes
- Keep all the veggies a similar size.
That’s the secret to a seemingly creamy texture! Slice the cabbage, then chop it into small pieces. Be sure to remove the hard stem as you go.
Since you’re already shredding the carrot, you can shred the onion as well. Do so by hand with a box shredder, or use the shred disc on a food processor.
Just don’t overprocess or the texture will be a bit mushy.
- Season to taste.
A little salt and pepper goes a long way, but give the mixture a taste before seasoning. You’ll be able to add just the right amount!
It’s a good idea to taste again just before serving, as the flavors may change after the slaw soaks up some of the dressing.
- Chill before serving.
Not only does this help develop the flavors — and allow the veggies to soften — but coleslaw just tastes better when it’s cold!
I recommend at least an hour in the fridge once combined, but longer is better.
And if you’re concerned about things getting soggy, feel free to store the veggies and dressing separately and then combine them later.
Prep Ahead
- Chop cabbage and onion
- Shred carrots
- Mix dressing
Kitchen Tools You Will Need
- Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
- Box Grater – Use the large holes to shred the carrots, or the shredding blade on a Food Processor if you have one.
- Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
Serving Suggestions
What goes better with this Popeyes coleslaw recipe than fried chicken, mac and cheese (it’s a copycat recipe too!), and plenty of biscuits??
It’s delicious on pulled pork sandwiches too, or alongside cookout favorites like smoked ribs and Nana’s potato salad.
While I don’t have a recipe for their strawberry cheesecake cups, I do have one for mini raspberry cheesecakes that’s easy to customize.
Or, simply make my strawberry cheesecake bars and call it good!
Storing Leftovers
Because of the dressing, you shouldn’t let coleslaw sit out for more than 2 hours at room temperature.
Store in the refrigerator for up to 3-5 days, and keep it in an airtight container for maximum freshness.
I think this copycat Popeyes coleslaw tastes even better the next day, after the flavors have had time to meld.
Keep in mind that the veggies will soften in the dressing over time, so mix everything together no more than 24 hours before serving.
Popeyes Coleslaw Recipe FAQ
Yes! Their Louisiana-style coleslaw features cabbage and carrots in a creamy dressing.
It’s available in two different sizes, but you can make a whole bowl of it for the same price (or less) with my copycat Popeyes coleslaw recipe!
Generally, yes, as it doesn’t contain any wheat-based ingredients. That said, cross-contamination can happen in restaurants, so be extra cautious if your allergy is severe.
All the more reason to make it at home! You’ll know with certainty that it’s safe to eat when you can choose the ingredients and prepare it yourself.
Toss in some extra summer veggies like shredded zucchini, or add bell pepper or jicama for some crunch.
For a tangier flavor, replace some of the mayonnaise with sour cream. And if you find Popeyes coleslaw to be too sweet, mix in some celery seed or a dash of Cajun seasoning for balance.
Enjoy!
With love, from our simple kitchen to yours.
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Popeyes Coleslaw (Copycat Recipe!)
Equipment
Ingredients
- 1 medium-sized head green cabbage, finely chopped (about 6 cups)
- 1/3 cup shredded carrots
- 1/2 cup yellow onion, finely minced
- 3/4 cup mayonnaise
- 2 tablespoons dill pickle relish
- 2 tablespoons sweet pickle relish
- 2 tablespoons white vinegar
- 1 tablespoon yellow mustard
- 2 tablespoons granulated sugar
- 1 tablespoon olive oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- In a large-sized mixing bowl, combine the cabbage, carrots and onion. Toss together until well mixed.
- In a separate bowl, whisk together the mayonnaise, dill relish, sweet relish, yellow mustard, white vinegar, sugar, and olive oil, mix until smooth and creamy.
- Add the dressing to the bowl with the vegetables and mix using a spatula. Mix until all the vegetables are evenly coated. Season with salt and black pepper to taste.
- Cover and refrigerate the coleslaw for at least 1 hour before serving. This will allow the flavors to melt together.
- Give the coleslaw a final stir and serve, enjoy!
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published July 2024
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