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.
Ingredients
- 20 ounces finely shredded cabbage two 10-ounce bags, finely chopped
- 1/4 cup carrots finely chopped
- 4 teaspoons vinegar (white distilled)
- 1/4 cup sugar
- 1/4 teaspoon dried mustard (also called mustard powder)
- 1 cup mayonnaise
Instructions
- 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.
Notes
Nutrition
We made this and sprinkled it over our tacos! Added just the right amount of crunchiness and creaminess on our chicken and pork tacos. Definitely saving this.
Turned out amazing and I will definitely make it again! This will be my new go to for BBQ’s
Thanks so much for giving out the secrets for this salad. We still miss it my husband loves it. And now I can make it for him at home. Super easy and so yummy too. Perfect weeknight dinners.
This cole slaw went perfect with our fried chicken the other night. It was creamy and tasty but not too sweet. I’ll be making this cole slaw more often, it really seems to compliment the meat.
I can enjoy this as a spread or topping. Looks crunchy and creamy and quick and easy too.
I love how refreshing and comforting this cole slaw is. Definitely one of my favorite recipes!
Oh yum…this turned out to be so delicious and we’ve been enjoying this coleslaw as a side dish lately
Love this coleslaw. So delicious and it’s perfect for serving with so many meals. Thanks for sharing.
I made this for a backyard cookout. It was so easy to make and turned out perfectly creamy. It was the perfect coleslaw.
THIS WAS PERFECT!!
My boys were so excited to have this on the table with dinner!
They both said it tasted just like they remembered.
Thank you!