Description
This Chick-Fil-A Coleslaw recipe delivers a creamy, tangy side dish perfect for complementing sandwiches, barbecue, or any Southern-inspired meal. Combining shredded green cabbage and carrots with a simple, homemade dressing featuring mayo, vinegar, sugar, and spices, it’s quick to prepare and refreshingly crisp.
Ingredients
Scale
Dressing Ingredients
- 4 teaspoons white vinegar
- 1/4 cup granulated sugar
- 1/4 teaspoon dry mustard
- 1/4 teaspoon kosher salt
- 1 cup mayonnaise (preferably Duke’s or Best Foods)
Vegetables
- 20 ounces shredded green cabbage (about half a medium head)
- 1/4 cup shredded carrots (1 large carrot)
Instructions
- Make the dressing: In a large bowl, whisk together the white vinegar, granulated sugar, dry mustard, and kosher salt until the sugar is fully dissolved. Then add the mayonnaise and whisk until the dressing is smooth and fully combined.
- Mix in vegetables: Fold in the shredded green cabbage and shredded carrots carefully. Stir gently until all the vegetables are evenly coated with the dressing mixture.
- Chill: Cover the bowl with plastic wrap or a lid and refrigerate the coleslaw for at least 2 hours. This chilling time allows the flavors to meld together beautifully. Before serving, give the coleslaw a good stir and taste to adjust seasoning if necessary.
Notes
- Use fresh, crisp green cabbage for the best texture.
- Shred the cabbage and carrots finely to closely mimic Chick-Fil-A’s coleslaw texture.
- Mayonnaise brands like Duke’s or Best Foods create the authentic creamy flavor.
- Allowing the coleslaw to chill for a minimum of 2 hours improves flavor but it can be stored covered in the refrigerator for up to 24 hours before serving.
