Popeyes Coleslaw (Copycat)

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A creamy, sweet-tangy copycat of Popeyes' coleslaw with finely minced cabbage, carrot, and onion in a tangy mayo-relish dressing.

Course Appetizer, Side Dish

Cuisine American

Diet Low Lactose, Vegetarian

Keyword Creamy, crunchy, Quick, tangy

Prep Time 15

Chilling 1

Total Time 1 15

Servings

Calories 163kcal

Cut the cabbage into chunks and place it in a food processor fitted with the blade attachment. Pulse until the cabbage is very finely chopped. Do not shred it into long strands. You want small, fine pieces for the proper coleslaw texture. Transfer the cabbage to a large mixing bowl.
Place the yellow onion in the food processor and pulse until finely chopped. Add the onion to the bowl with the cabbage.
Add the shredded carrot to the bowl and stir to combine.
In a separate small bowl, whisk together the mayonnaise, sweet pickle relish, dill pickle relish, white distilled vinegar, lemon juice, and salt until smooth and well blended.
Pour the dressing over the cabbage mixture and stir until everything is evenly coated.
Cover and refrigerate for at least 1 hour before serving so the flavors can blend and the texture can settle.
Stir again before serving.

Pulse the food processor in short bursts and check the texture often. It's easy to go from "finely minced" to "watery puree" in a couple of extra pulses.
The cabbage will release liquid as it sits with the salted dressing. If the coleslaw looks a little wet after chilling, give it a stir and drain off any excess liquid before serving.
For the best flavor, chill longer than the minimum hour if you have time. A few hours (or overnight) lets the dressing fully penetrate the finely minced vegetables.

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