Description
This Chick-Fil-A Coleslaw recipe replicates the classic creamy, tangy coleslaw that perfectly complements your favorite chicken dishes. With a simple blend of shredded cabbage and carrots tossed in a luscious mayonnaise-based dressing, this homemade version is quick to prepare, taking only 15 minutes plus chilling time. Ideal for a refreshing side dish, it offers a balance of sweetness, acidity, and subtle spice from dry mustard, making it the perfect accompaniment for summer barbecues or everyday meals.
Ingredients
Scale
For the 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)
For the Vegetables
- 20 ounces shredded green cabbage (about half a medium head)
- 1/4 cup shredded carrots (about 1 large carrot)
Instructions
- Make the dressing: In a large mixing bowl, whisk together the white vinegar, granulated sugar, dry mustard, and kosher salt until the sugar fully dissolves. Then, whisk in the mayonnaise until the dressing is smooth and completely combined, creating a creamy and tangy base.
- Mix in veggies: Gently fold the shredded green cabbage and carrots into the dressing, stirring carefully until the vegetables are evenly coated with the dressing to ensure every bite is flavorful.
- Chill: Cover the bowl tightly with plastic wrap or a lid and refrigerate the coleslaw for at least 2 hours. This resting time allows the flavors to meld beautifully. Before serving, mix the coleslaw again and taste; adjust seasoning if needed.
Notes
- For best texture, shred the cabbage and carrots finely.
- Use Duke’s or Best Foods mayonnaise for an authentic Chick-Fil-A flavor.
- Allowing the salad to chill helps the flavors combine and the cabbage to soften slightly.
- This coleslaw can be made up to a day in advance and stored covered in the refrigerator.
