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
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.
Video
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.
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!