Chick-Fil-A Coleslaw Recipe that tastes just like the original they took off the menu. It’s creamy, tangy, and perfectly sweet.
Author’s Notes
Bringing Back a Chick-Fil-A Classic
If you ever had the coleslaw at Chick-Fil-A before it disappeared, you know how disappointing it was when they took it off the menu. It was sweet, creamy, tangy, and the perfect match for a spicy chicken sandwich or salty waffle fries. I still can’t believe it’s gone!
So I started making it at home, just like I do with their sauce and frozen lemonade. This version tastes just like the original; smooth, sweet, and just tangy enough. Best of all, it’s easy. Mix a few pantry staples with a bag of shredded cabbage and you’ve got the perfect Chick-Fil-A coleslaw recipe.
Why You’ll Love This Coleslaw
- Tastes just like the original with the same sweet-tangy flavor
- No special equipment needed; just a bowl and a whisk
- Made with simple, easy-to-find ingredients
- Quick to make and great for prepping ahead
Chick-Fil-A Coleslaw Recipe Ingredients
- White vinegar: Adds the signature tang. Apple cider vinegar works in a pinch.
- Granulated sugar: Balances the vinegar and gives the slaw its classic sweetness.
- Dry mustard: Just a small amount adds depth and flavor.
- Salt: Enhances and ties everything together.
- Mayonnaise: Use a good-quality mayo. I like Duke’s or Best Foods/Hellmann’s for this.
- Shredded cabbage: I use angel hair coleslaw; it’s shredded super thin and ready to go for you in the produce section of the store!
- Carrots: Grate using the small holes on a box grater.
Best Dishes to Serve With This Chick-Fil-A Coleslaw Recipe
This goes with almost anything, but here are some favorite pairings:
- Chicken burger or crispy chicken sandwiches
- BBQ pulled pork or BBQ chicken
- Sloppy joes
- Hot dogs or brats
- As a topping on tacos or sliders
- Served with grilled corn and baked beans at summer cookouts
Storage
Make Ahead and Storage
- Make ahead: This Chick-Fil-A Coleslaw Recipe is best made at least 2 hours in advance so the flavors can blend well.
- Storage: Keep leftovers in a covered container in the fridge. Best within 1-2 days.
- Freezing: Not recommended; the texture gets watery.
More Restaurant Copycat Recipes:
Salads With Meat
Applebee’s Chicken Salad
Chicken
BBQ Chicken Bowl
Dinner
Hot Honey Chicken Bowl
Salads
Turkey Cranberry Salad
Chick-Fil-A Coleslaw Recipe
Video
Equipment
- Tongs
Ingredients
- 4 teaspoons white vinegar
- 1/4 cup granulated sugar
- 1/4 teaspoon dry mustard
- 1/4 teaspoon kosher salt
- 1 cup mayo (use Duke's or Best Foods)
- 20 ounces shredded green cabbage see note 1
- 1/4 cup shredded carrots 1 large carrot, see note 2
Instructions
- In a large bowl, whisk together the vinegar, sugar, dry mustard, and salt until the sugar is fully dissolved. Whisk in the mayonnaise until smooth and fully combined.
- Fold in the cabbage and carrots. Stir until everything is evenly coated.
- Cover and refrigerate for at least 2 hours before serving to let the flavors meld. Mix again, taste, and adjust.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Chick-Fil-A Coleslaw Recipe Tips
- Dry the cabbage: Be sure cabbage is 100% dried before making slaw.
- Mix gently: Overmixing can break down the cabbage. Fold until just coated.
- Let it chill: Chill for at least 2 hours for the best flavor.
- Taste and adjust: After chilling, add salt or vinegar if needed.
Frequently Asked Questions
If using whole cabbage, slice it very thin, about 1/8 inch thick. Or save time by using a bag of finely shredded angel hair cabbage.
Try using avocado mayo or a light mayo if you prefer. It still tastes great.
Absolutely. Make it the day before and give it a good stir before serving.
They removed it in 2016 to make room for new sides.
Absolutely love this recipe! I have made it several times in the past few weeks. It is our new favorite coleslaw! I have a question. If you were to substitute monk fruit for the sugar, how much would I use? I know that monk fruit is supposed to be much sweeter. Thanks!
Yay! I’m so thrilled to hear this! I haven’t tested it in this recipe so I can’t say for sure. Is it liquid or solid monk fruit?
loved this easy recipe just what I needed at 78 years old. Thank you!
So happy to hear this! Thanks Nina!
That’s a lot of sugar
You can scale it down to personal preference!