Description
This Chick-Fil-A Coleslaw recipe captures the creamy, tangy, and slightly sweet flavor of the iconic side dish served at Chick-Fil-A restaurants. Made with shredded green cabbage and carrots, dressed in a simple yet flavorful homemade dressing of mayonnaise, vinegar, sugar, and seasonings, this quick and easy coleslaw is perfect for picnics, barbecues, or as a fresh side to your favorite meals.
Ingredients
Scale
Dressing
- 4 teaspoons white vinegar
- 1/4 cup granulated sugar
- 1/4 teaspoon dry mustard
- 1/4 teaspoon kosher salt
- 1 cup mayonnaise (use Duke’s or Best Foods recommended)
Vegetables
- 20 ounces shredded green cabbage (about 1 medium head)
- 1/4 cup shredded carrots (from 1 large carrot)
Instructions
- Make the dressing: In a large bowl, whisk together white vinegar, granulated sugar, dry mustard, and kosher salt until the sugar is fully dissolved. Then whisk in the mayonnaise until the dressing is smooth and fully combined.
- Mix in veggies: Fold the shredded green cabbage and shredded carrots into the dressing. Stir gently until all the vegetables are evenly coated with the dressing.
- Chill: Cover the bowl and refrigerate the coleslaw for at least 2 hours before serving. This resting time allows the flavors to meld beautifully. Before serving, give it a good stir, then taste and adjust seasoning if needed.
Notes
- For best texture, shred the cabbage finely and use fresh carrots.
- Use Duke’s or Best Foods mayonnaise for authentic Chick-Fil-A flavor and creaminess.
- The coleslaw tastes best after chilling for a minimum of 2 hours but can be refrigerated up to 24 hours.
- Adjust sugar and salt to preference if you want it sweeter or saltier.
