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Crunchy cabbage is tossed in a tangy and sweet dressing in this Chick Fil A Coleslaw. Making this beloved menu item is a breeze, now that the once secret recipe is well known.
Chick fil A Coleslaw
If you’re looking for an easy side dish, this cole slaw recipe is an excellent choice. I am a big fan of pretty much all things shredded cabbage. The texture it brings to the table makes it a frequent flyer in my veggie box.
The flavors are well balanced between tangy and sweet, and while it is a creamy coleslaw, it avoids becoming too heavy. A batch of this slaw pairs well with a light lunch of deli sandwiches, but it would also be at home beside more substantial dinners like pulled pork, roast chicken, or meatloaf.
Chick fil A coleslaw was cut from the restaurant’s menus back in 2016 as part of an initiative to present healthier options. But, in a wonderful twist, the chain released the recipe to the public.
After more than 70 years of secrecy, the recipe is available to anyone who wants it. I’ve slightly adapted that recipe below. But, if you’re craving the flavors of the original, I think you’ll be pleased with the results!
Chick-fil-A Coleslaw
The original Chick-fil-A recipe calls for (2) 10-ounce bags of coleslaw max. We like our coleslaw to have slightly larger pieces, though. So, I prefer to chop green cabbage by hand when possible.
However, to be authentic to the restaurant’s original recipe, you’ll want to buy finely shredded coleslaw mix or cut the cabbage to be as small as possible.
Chick fil A Coleslaw Recipe
You’ll need the following ingredients to make this recipe:
- white vinegar
- sugar
- dry mustard
- kosher salt
- mayonnaise
- head of green cabbage
- carrot (shredded)
To begin, whisk vinegar, sugar, mustard, and salt together in a large bowl. Continue whisking until the sugar has dissolved. Then, add the mayonnaise and whisk again to mix.
Add the cabbage and carrots to the mixing bowl and toss to coat. Cover with a lid or transfer to an airtight container before placing it in the refrigerator. Refrigerate for at least 2 hours before serving.
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Purple Cabbage Slaw is sweet and tangy and it is my go-to side for potlucks and summer picnics. It can be made in advance and gets better as it rests.
Sweet and tangy Southern Coleslaw is nicely balanced with just enough tang from the vinegar and a sprinkling of sweetness from the sugar. The dressing is so simple, so sweet and tangy, this is a classic coleslaw recipe perfect for any occasion.
Cajun Coleslaw is nicely balanced with just the right amount of tang, a bit of sweetness, and just a hint of heat. The dressing coats the salad lightly without weighing it down.
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Chick-fil-A Coleslaw
Ingredients
- 4 teaspoons vinegar (white)
- ¼ cup sugar
- ¼ teaspoon dry mustard
- ¼ teaspoon salt
- 1 cup mayonnaise
- 1 medium head of green cabbage core removed, very thinly sliced, and roughly chopped, about 8 cups
- 1 medium carrot shredded, about ¼ cup
Instructions
- Combine the vinegar, sugar, mustard, and salt in a large mixing bowl. Whisk to combine and continue whisking until the sugar has dissolved. Add the mayonnaise and whisk again to mix.
- Add the cabbage and carrots to the mixing bowl and stir well to combine. Cover with a lid or transfer to an airtight container. Refrigerate for at least 2 hours before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Since Chick-fillet was pulled from the menu,I really missed it so much. I tried so many ways to make it like i want it. I just happen to find it. It is the best slaw n easy to make. Now I have it in my recipe box for ever. It’s the best with every thing, especially barbecued outside picnics with family. Thank you . Gail
Thanks for reminding me about this slaw. I was sad when they pulled it from the menu. This tastes exactly like I remember it.
I’m glad you’re enjoying the recipe, Lettie!