Popeyes’ coleslaw is the tangy, creamy side that shows up on your tray next to a box of fried chicken. This copycat recipe finely minces cabbage, onion, and carrot, then coats them in a sweet-and-tangy mayonnaise dressing built from two kinds of pickle relish. The fine mince is what sets it apart from a typical slaw, giving you a soft, spoonable texture that clings to every bite instead of long, crunchy shreds. It comes together with a food processor and a whisk, and it actually tastes better after a few hours in the fridge, so you can make it ahead.

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Creamy cabbage, carrot, onion, and pickle relish slaw in a bowl and a spoon resting on a napkin behind it.

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This coleslaw skips the classic long-shred cabbage look. Instead, the cabbage, onion, and carrot are pulsed in a food processor until they’re finely minced, which is the detail most home versions miss when trying to match the restaurant’s texture.

The dressing leans sweet and tangy rather than purely creamy. Mayonnaise forms the base, but sweet pickle relish, dill pickle relish, white vinegar, and lemon juice all add layers of tang that keep it from tasting flat.

Because the dressing has time to soak into the finely minced vegetables, this slaw actually improves after a few hours in the refrigerator, making it a good make-ahead side for a cookout or a fried chicken dinner.

Why this copycat Popeyes Coleslaw is a must-make recipe

Everyone has their favorite version of coleslaw, but this copycat Popeyes Coleslaw recipe may become your new go-to. Its unique texture of finely minced veggies and the distinct sweet-and-tangy taste of the creamy dressing make it stand out from most slaws.

The recipe comes together quickly with simple ingredients and only gets better after chilling for a few hours, so you can save time on last-minute prep.

Ingredients and their roles in this recipe

For this Popeyes Coleslaw recipe, you’ll need:

Green cabbage – is the bulk of the coleslaw. Using green cabbage gives the coleslaw a lasting crunch without adding a ton of flavor.
Yellow onion – brings a bit of sharpness, which helps tamp down some of the sweetness.
Carrot – a classic component of coleslaw. It adds subtle sweetness and a bit of crunch.
Mayonnaise – serves as the base of the dressing. Its richness helps balance the acidity of the vinegar and relishes.
Sweet pickle relish – contributes a sweet, tangy element to the dressing.
Dill pickle relish – has more of the classic deli pickle taste.
White distilled vinegar – bumps up the tang with a clean tartness.
Lemon juice – boosts the overall acidity and adds citrus notes.
Salt – enhances the taste of the other ingredients and sucks the water from the cabbage to thin out the dressing.

Cabbage, carrots, onion, pickle relish, mayonnaise, vinegar, and lemon.

How to make this coleslaw

To prep the vegetables:

Wash and core the green cabbage. Cut it into large chunks, then pulse each piece in a food processor fitted with a blade attachment. Continue pulsing until the cabbage is chopped into very fine pieces, not shreds. You will probably need to do this step in batches.
Transfer the cut cabbage to a large mixing bowl.
Peel and cut the white onion into quarters. Pulse the quartered onions in a food processor as above. Add to the bowl with the cabbage.
Peel and shred the carrot on a box grater and add it to the bowl with the other vegetables.
Mix the vegetables.

To make the dressing:

In a separate mixing bowl, whisk together the remaining ingredients until well-blended.

To finish the Popeyes Coleslaw recipe:

Pour the dressing into the bowl of prepped vegetables and toss until everything is evenly coated.
Cover the bowl and chill for at least an hour to let the flavors meld.

Making creamy cabbage, carrot, onion, and pickle relish coleslaw.

What to serve this with

Rich, tart, and creamy copycat Popeyes Coleslaw pairs well with any fried, smoky, or spicy main. You can enjoy it as a side or a sandwich topping. Try serving it with one of the recipes below.

Instant Pot Pulled Pork – Do you love the flavor of BBQ, but don’t have a smoker? This recipe replicates the flavor of classic Pulled Pork in a quarter of the time of the traditional method by using a pressure cooker. It’s sweet and savory, and perfect over rice or as a sandwich with a large scoop of coleslaw.

Cracker Barrel Southern Fried Chicken – Forget fast-food chicken; this is the classic Southern-style recipe. The simple flour-and-buttermilk coating fries up light and crunchy, letting the chicken’s flavor come through. Serve with a touch of honey and plenty of creamy coleslaw.

Chili’s Baby Back Ribs – Tender, smoky, and so tasty, serving these saucy ribs will turn you into the neighborhood pitmaster. This spot-on recipe makes you think you ordered takeout at less than half the price.

Creamy cabbage, carrot, onion, and pickle relish slaw.

Storing instructions

Refrigerator Storage: Store in an airtight container for up to 3 days. Flavor and crunch peak around the 24-hour mark; the coleslaw will continue to soften the longer it sits. Stir well before serving, and discard any coleslaw that’s been served and left out for safety.

Freezer Storage: Not recommended. The mayonnaise-based dressing separates and turns watery once thawed, so dressed coleslaw does not freeze well.

Creamy and tangy cabbage, carrot, onion, and pickle relish slaw.

Love restaurant coleslaw? Try these copycat recipes!

Check out more of my easy side dish recipes to make for dinner.

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