Copycat Chick-fil-A Coleslaw Recipe Now You Can Make It At Home
We’re heading into Labor Day weekend, and all over America, good old coleslaw will be served alongside everything that’s grilled, barbecued, pulled, and fried. Coleslaw will never be the center of a meal, but over the last 200 years, it has become an indispensable part of our weekend picnics and barbecues.
We don’t think about coleslaw much, but it’s always there. That is until Chik-Fil-A recently dropped it from their menu, causing a tsunami of horrified customers. I am a huge fan of the company, even though the only way I can get it where I live is to visit the local University campus and risk a parking ticket.
But hey! I love their Christian-based corporate culture and their company’s indisputable “niceness.” So what did they do when they switched up their menu and brought in a healthier side dish with broccolini and kale in a maple vinaigrette? They just handed over the keys to the vault and gave us their recipe. Yep, and I’m sharing it with you!
Choose From Two Ways To Make This Yummy Coleslaw
I had a fresh head of cabbage and a bag of carrots in my crisper, and I did not want to make a trip to the store, so I used what I had. You can shred your cabbage and grate a couple of carrots, as I did; it didn’t take long. Or, you can use bagged coleslaw mix.
I used about three-fourths of a head of cabbage and estimated it made about 8 cups of shredded cabbage, so sweet and crisp!
I peeled and grated two average size carrots. They added a lot of beautiful, bright contrasting color and some bulk.
A 16-ounce bag of coleslaw mix says it has five and one-half cup servings or eight cups of slaw. Close enough, and it would be a big time-saver. Put the carrots, cabbage, or the bag of mix in a large bowl and set it aside while you whip up the simple dressing.
Whisk together the full-fat mayonnaise, white vinegar, sugar, salt, pepper, and mustard in a small bowl. Pour it over the cabbage/carrot mixture and stir it well to combine. And that is it, folks! Here is the recipe that made Chik Fil A customers throw a hissy fit when the company removed it from the menu!
This coleslaw is so good; I understand why they were devastated when it was gone, but as you can see, it’s a simple recipe that is now yours to make, thanks to the corporate kindness of Chik Fil A. In a world that can be mean-spirited at times, this is not only good coleslaw but a good, heart-warming story. And here you go.
- One 16-ounce bag of coleslaw mix
- -OR- 8 cups cabbage, shredded and two carrots, grated.
- 1 1/2 cups of mayonnaise
- 2 Tbsp white vinegar
- 1/3 cup sugar
- 1/2 tsp salt
- 1/2 tsp dry mustard
- 1/2 tsp pepper, optional
- Whisk together dressing ingredients and pour over cabbage, carrots, OR coleslaw mix and stir well.
- Stir well, so all the vegetables are covered.
- Chill for four hours or more before serving.
Always make this coleslaw a few hours before you plan to serve it because, like friendship, it improves with time. It keeps well in the refrigerator for several days and stays crisp.
Cabbage is a superfood, and this recipe is a delicious way to incorporate it into your diet. Cabbage is exceptionally healthy food. It’s high in vitamins C and K and can help lower the risk of some diseases, improve digestion, and combat inflammation.
Carrots are loaded with essential vitamins, minerals, and antioxidants. Many experts have elevated carrots to the ranks of a superfood. And the mayonnaise and the sugar? Well, that helps make eating our cabbage and carrots a pleasure!
Are you a coleslaw fan? Do you have a favorite coleslaw, and does it influence where you like to eat? Here are a few other things you can do with cabbage or carrots; they’re some of our most popular posts. Cabbage steaks, Corned beef and cabbage, Pasta salad with coleslaw.
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