This coleslaw recipe may no longer be in restaurants, but you can still enjoy it at home with this Authentic Copycat Chick-fil-A Cole Slaw recipe!
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So technically this is not a copycat, but the true recipe. When Chick-fil-A was discontinuing this menu item, they posted it for everyone to have. This was such a wonderful thing for them to do because one of my biggest pet peeves is when something I love is no longer in restaurants, and there is no way for me to get it or make it. So at least they are helping everyone out with the real thing! (And based on comments online from people that used to work there, it sounds like this truly is the real recipe and not a fake one like many restaurants post). Find more of our restaurant copycat recipes here!
This Authentic Copycat Chick-fil-A Cole Slaw makes a great summer BBQ side dish recipe. Find more of our grilling and BBQ recipes here for some inspiration, like our Sesame Soy Glazed Grilled Chicken Thighs.
One of the details that makes a big difference in this easy coleslaw recipe is the cut on the cabbage and carrots. Look for thinly sliced cabbage on its own, which I found online here. You could also slice your own cabbage by hand or using a mandoline, but the packaged thin slaw makes it so easy. Then chop it up as their cabbage is chopped and not left shredded. Same with the carrots. If you want to use one of those mix bags with red cabbage and other things go for it, it will just taste a touch different than the restaurant copycat because of the changes.
The refrigeration time is not only to make the slaw cold, but also for the acid in the sauce to start softening the cabbage. You could serve it without the two hour refrigeration time, however it will be crunchier. And if chilled longer, it will be softer.
Copycat Chik-Fil-A Cole Slaw
- Finely chop the shredded cabbage and carrots. Set aside.
- In a large mixing bowl, whisk together the vinegar, sugar, mustard powder, and salt until the sugar is dissolved.
- Whisk the mayonnaise into the vinegar mixture.
- Add the cabbage and carrots into the sauce and stir to combine.
- Refrigerate for 2 hours until cold and serve.