Easy Copycat Chick-Fil-A Coleslaw Recipe (Authentic)
This Copycat Chick-fil-A Coleslaw nails the classic, sweet-tangy dressing (mayo, white vinegar, sugar, dry mustard) with finely shredded cabbage and carrots. Whisk the dressing, fold in the vegetables, then chill for two hours for the signature flavor we all love.
| Prep Time | Refrigeration Time/Total Time | Servings | Prep Level |
|---|---|---|---|
| 15 minutes | 2 hours/2 hours 15 minutes | 10 | Beginner + |
The World’s Best Easy Copycat Chick-fil-A Coleslaw Authentic Recipe
Much to the chagrin of folks around the country, Chick-fil-A discontinued its coleslaw several years ago because it wanted to change a few things on the menu and offer more variety, and everyone was up in arms over losing the great side dish. However, as usual, Chick-Fil-A worked hard to make everyone happy in the transition.
The good news is that they shared the recipe with us because it really is the best coleslaw recipe out there. Who wants to go without their favorite easy side dish? And if this is your first time eating the famous side item, you might have a new favorite after trying it.
Featured Comment
Jennifer says:
“This is my husband’s favorite coleslaw. Thanks for sharing!”
Copycat Coleslaw Ingredients
Sticking to the ingredients in the original recipe card is going to give you that authentic Chick-fil-A coleslaw.
- White sugar gives it a tad bit of sweetness.
- White vinegar is classic to the CFA base – do not substitute this ingredient if you want the exact flavor.
- Precut coleslaw mix makes the recipe much easier to make, and you still get that classic flavor.
- Dry mustard adds some depth and spiciness to the dish.
Full printable recipe with measurements and instructions listed at the bottom of the post in the recipe card.
Step-By-Step Instructions
Pour the sugar into a large mixing bowl. You’re going to need a large bowl because 20 ounces of cabbage is quite a bit.
Add the white vinegar to the bowl with the sugar.
Next, add the dry mustard and salt to the bowl. The mustard and salt are really going to help bring out the flavors in the coleslaw.
Pour the mayonnaise into the bowl and stir until fully combined. Keep whisking until the sugar is mostly dissolved. The mixture will be glossy.
Now, add the shredded cabbage to the bowl. The recipe calls for 20 ounces, so I bought two bags and combined them.
Once you’ve added the shredded cabbage, add the shredded carrots to the bowl.
Finally, stir everything together and ensure the mayonnaise mixture fully covers the cabbage and carrots. Cover the bowl with plastic wrap and refrigerate the coleslaw. Refrigerate for at least two hours to allow the coleslaw to absorb all the flavors.
After two hours, you can take the coleslaw out of the refrigerator and serve it. Be sure to stir it again before serving because the juices will settle to the bottom of the bowl.
Storage And Make-Ahead
Storage: Store any leftover coleslaw in the refrigerator for up to five days. You’re going to have the best texture and flavor in the first 48 hours. For the crispiest slaw, mix the dressing and coleslaw two hours before serving.
Make-Ahead: You can make the dressing two days in advance and then mix it with the cabbage two hours before serving.
Variations (Not Original)
- Use apple cider vinegar instead of white vinegar to get a fruitier taste. You will use the same amount of apple cider vinegar as you would white vinegar.
- Pulse cabbage in a processor for a smaller, deli-style texture, like KFC.
- Add a ½ teaspoon of black pepper for a slight bite.
- Sprinkle in ¼ teaspoon of celery seed for a classic deli slaw vibe.
FAQs
Can I use bagged coleslaw? Yes! That is exactly what I did in this recipe to make things easier.
Can I reduce the amount of sugar? You can, but it will not taste as sweet.
Why do I need to chill the coleslaw for two hours? Because it allows the flavors to meld together, and it balances out the sweet and tangy. It also softens the cabbage and carrots a little. You still have that crunch, but it’s a little softer.
Can you freeze the coleslaw or the dressing? You can freeze coleslaw or the dressing, but the mayonnaise tends to separate and become runny, so be prepared for a slightly runnier recipe when you take it out of the freezer. Make sure you place the coleslaw in an airtight container before freezing it.
Pro-Tip
I bought pre-cut bagged coleslaw mix because it just makes life easier, and it tastes just as good. You can buy the precut angel hair coleslaw or the tri-color coleslaw in the bag, which is what I chose because I like a little bit more color in the bowl. The tri-color coleslaw came from the Wal-Mart grocery store, and it contains red cabbage, carrots, and green cabbage.
You can also buy a head of cabbage and cut it up. If you’re going to be cutting cabbage for coleslaw, you’ll need to cut it up enough to create small shredded pieces. If you don’t want to do it all by hand, I have found that the best food processor for making coleslaw is the Cuisinart. I bought a small one just for tasks like this one, and it also works well for shredding carrots. I used the food processor to cut up my store-bought shredded cabbage even more because I like the small pieces, and coleslaw tends to have smaller pieces.
What To Serve With Coleslaw
- You can’t have coleslaw without some good, old-fashioned barbecue, and this Sweet Baby Ray’s slow cooker BBQ chicken recipe makes the perfect main dish to serve alongside it.
- I always think of shredded pork sandwiches when there’s coleslaw to be had. Since you want an easy coleslaw recipe, this 3-ingredient Crock Pot BBQ pulled pork sandwich recipe goes great with the side dish.
- There is always a side of cornbread when you’re eating coleslaw, and I love this recipe for moist Jiffy cornbread with a few extra hacks to keep it from being too crumbly.
- Since Chick-fil-A created this recipe, it stands to reason you’d want some chicken strips alongside your coleslaw. And there’s nothing better than baked buttermilk chicken strips that are crispy and full of flavor.
👉 Make this tonight — grab the recipe below.
Easy Copycat Chick-Fil-A Coleslaw Recipe (Authentic)
Ingredients
- 1/4 cup sugar
- 4 teaspoons white vinegar
- 1/4 teaspoon dry mustard
- 1/4 teaspoon salt
- 1 cup mayonnaise
- 20 ounces finely shredded coleslaw
- 1/4 cup finely chopped carrots
Instructions
- Add the sugar, vinegar, dry mustard, and salt to a large bowl and mix well.
- Next, add the mayonnaise to the bowl and mix.
- Pour the shredded cabbage and carrots into the bowl and mix until everything is covered.
- Place the creamy coleslaw in the refrigerator, with some plastic wrap on top, for at least two hours.
- Once you remove it from the refrigerator stir it a couple of times. Serve and enjoy!
This coleslaw looks and sounds fabulous. Thank you for sharing. Also, I love the layout of your blog.
Hi Amy! Thank you so much!
I can’t wait to give this a try! I don’t have a chick fil a nearby, so I don’t know what I’m missing. I do love a good coleslaw though and this looks delicious.
Thanks so much, Carlee!
I love Chick Fil A Coleslaw and I sure am excited to get this awesome recipe! Thanks so much for sharing with us at Full Plate Thursday,473 and hope you are having a great week!
Miz Helen
Thanks and hope you’re having a great week, too!
I’m looking forward to trying this – what type of vinegar do you suggest using?
Hi Joyce, I didn’t use any vinegar in this recipe, but if you do add some, I would use white distilled vinegar. Enjoy!
The recipe clearly says 4 tablespoons of vinegar.
It does. Thank you for pointing that out. I was looking at the wrong recipe. Mom brain today.
It does call for vinegar, Joyce! Sorry about that, I went and looked at another recipe. It calls for 4 tablespoons of vinegar. Mom brain today. 😉
Instead of having to chop cabbage Harris Teeter sells bated slaw mix cut very small like Chic-fil-a’s. I can’t remember the brand name but it’s call “southern style cold slaw””. It’s great!
Great to know! Thanks for the heads-up, it always helps to save steps!
FYI…..Chick fil a Dwarf Houses still sell coleslaw as a side item! I just had it a couple of weeks ago!
Hi Angie,
I had to look up the Dwarf Houses – I’d never heard of them. They look like a fun place to eat. Thanks for sharing!
This is my husband’s favorite coleslaw. Thanks for sharing!
This differs from the Chick-fil-A Cole Slaw on their website, in that yours calls for 4 TABLESPOONS of vinegar and theirs calls for 4 TEASPOONS.
Hi Sally, that is probably a typo. Thanks for letting me know and I will fix that!
Do you have a recipe for coleslaw made without mayonnaise? My Mom used to make it all the time because too many of us kids didn’t like Miracle Whip OR mayo. It was more a vinegar and oil (usually olive oil nowadays) dressing and was clear, not pasty white looking stuff.
Whenever we had lettuce salads we always used vinegar and oil dressing, too. My family was just not big on heavy dressings, not even ranch dressing if you can believe that! My kids hated ranch dressing, but my grandkids dip everything in ranch. Ewwww. Chicken strips might be good that way but I can think of nothing else I would want to dip in that stuff. They dip French Fries and onion rings and all kinds of junk it it!
I’ll stay with vinegar and oil, my preferred “go to”.
Hi there,
I don’t have a coleslaw recipe without the mayo. I love vinegar and oil dressing combos, but must admit I love ranch, too. What do your grandkids think of the vinegar and oil? I will take both!