Chick-fil-A Cole Slaw

A creamy, sweet-and-tangy Southern-style coleslaw that comes together fast and tastes even better after chilling.

Contributor: Uncle Ryan

Prep

5 min

Cook

2 hr chill

Temp

N/A

Yield

3 servings

Ingredients

1 cup mayonnaise (try ⅔ cup for a lighter dressing)
4 teaspoons vinegar (Ally recommends apple cider vinegar; Delaney thinks apple cider is too tangy, so white vinegar keeps it milder)
¼ cup sugar (try 3 tablespoons for a little less sweetness)
¼ teaspoon mustard powder
¼ teaspoon salt
2 bags slaw mix (14 ounces each)

1
In a large bowl, whisk together the mayonnaise, white vinegar, sugar, dry mustard, and kosher salt until smooth and fully combined.
2
Add the shredded coleslaw mix to the bowl with the dressing.
3
Toss everything together until all of the cabbage and carrots are evenly coated with the creamy dressing.
4
Cover and refrigerate for at least 2 hours or overnight so the cabbage softens slightly and the flavors blend together.
5
Stir the coleslaw once more before serving and enjoy chilled alongside barbecue, pulled pork sandwiches, fried chicken, burgers, or other family dinner favorites.

For a lighter version, replace part of the mayonnaise with plain Greek yogurt.
Finely chopped cabbage and carrots create a texture closer to the original restaurant-style version.
Using bagged coleslaw mix instead of shredding cabbage and carrots yourself saves a lot of prep time.
This coleslaw can be made a day ahead for even better flavor.
Serve chilled alongside barbecue, fried chicken, burgers, or pulled pork sandwiches.