You are going to love this mouthwatering Chick-Fil-A coleslaw recipe because it’s not only the original, it is absolutely delicious, and it’s super easy to make.
The World’s Best Coleslaw
Much to the chagrin of folks around the country, Chick-Fil-A discontinued their coleslaw several years ago because they wanted to change a few things on the menu and offer more variety, and everyone was up in arms over losing the delectable side dish.
However, as usual, Chick-Fil-A worked hard to make everyone happy in the transition and shared the recipe with us because it really is the best coleslaw recipe out there. And, who wants to go without their favorite side dish?
Slow cooker BBQ beef is a great recipe to go along with coleslaw.
Although, the recipe doesn’t call for too many ingredients, it does include your typical coleslaw additions including vinegar, dry mustard, and of course a little bit of sugar to sweeten things up a bit.
What do I need to make the Chick-Fil-A Coleslaw?
(Full recipe and printable instructions listed at the bottom)
- Dry mustard
- Shredded cabbage
- Shredded carrots
Chick-Fil-A Slaw recipe and printable instructions below
Firstly, pour the sugar into a large glass bowl–and you’re going to need a large bowl, because 20-ounces of cabbage is quite a bit.
If you don’t want as much coleslaw, you can cut the recipe in half.
Secondly, add the vinegar to the bowl with the sugar.
Thirdly, 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.
Fourthly, pour the mayonnaise into the bowl and stir everything until it is fully combined, making sure the sugar pretty much dissolves.
Now, add the shredded cabbage to the bowl. The recipe calls for 20-ounces, so I bought two bags and added them together, and I had some extra, so tune in below and I’ll tell you how you can use it.
Shredding the Cabbage
I bought pre-cut cabbage because it just makes life easier to have it . 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.
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 the best food processor for making coleslaw is the Cuisinart – I will post the link below. I bought a small one just for tasks like this one and it also works well for shredding the carrots.
I used the food processor to cut up my store-bought shredded cabbage even more because I like the smaller pieces, and coleslaw tends to have smaller pieces.
Once you’ve added the shredded cabbage, add the shredded carrots to the bowl.
Finally, stir everything together and make sure that the cabbage and carrots are fully covered by the mayonnaise mixture.
Cover the bowl with some Saran Wrap and place the coleslaw into the refrigerator for at least two hours to let everything settle together.
After two hours, you can take the coleslaw out of the refrigerator and serve. Be sure to stir it again before serving, because the juices will settle to the bottom of the bowl.
Bagged Coleslaw Uses
If you have any cabbage remaining from the bags, you can use it for quite a few things:
- Toss it in your salad with the rest of your greens for a little more flavor and color.
- Add it to the skillet with some olive oil and sauté it for a side dish with a steak dinner.
- Throw it into your favorite soup or stew and give it some extra flavor.
- Grab the recipe for sauerkraut and make some to eat with your next meal.
- Create another coleslaw, but with apples, celery, and some toasted nuts for a crunchy and healthy dish.
- Use the coleslaw on top of tacos instead of lettuce.
Can you freeze coleslaw dressing?
You can freeze coleslaw dressing, but the mayonnaise tends to separate and become runny, so be prepared for a little bit more of a runny recipe when you take it out of the freezer. And make sure you place the coleslaw into an airtight container before adding it to the freezer.
How long can you keep homemade coleslaw in the fridge?
Chick-Fil-A Coleslaw can be kept in the refrigerator for about three to five days, but after that it will start to go bad, so you want to eat it before then; however, chances are that you will because it’s so delicious.
Carbohydrates in coleslaw
One half cup of coleslaw has about 10 carbs, so you can’t eat this on the Keto diet, but every bite is worth those carbs, I promise.
How much potassium in coleslaw?
Every recipe is going to be a little bit different, but if you are eating about half a cup of coleslaw, you’ll get about 123 mg of potassium. Potassium has a lot of health benefits, so this is a delicious way to get some.
What do you eat with coleslaw?
- Barbecue is a great main dish with coleslaw, including Sweet Baby Ray’s BBQ Chicken
- Baked buttermilk chicken strips are always a good recipe.
- Corn fritters are a fun dish to have on the side.
- You can’t go wrong with Jiffy cornbread with creamed corn or moist Jiffy cornbread.
All of these dishes are perfect for picnics, holidays, church potlucks, office parties, or for dinner. My husband put it on top of his salad and loved it.
Check out the Chick-Fil-A cole slaw recipe card below, grab those ingredients, and start mixing! I love this recipe and I think you’ll love this one, too. It was very popular here at home!
Then, share your comments below and share a picture on the Pinterest Pin! If you made any changes or added something different, be sure to share it with us!
Connect with Back To My Southern Roots
- 1/4 cup sugar
- 4 Tbsp. vinegar
- 1/4 tsp. dry mustard
- 1/4 tsp. salt
- 1 cup mayonnaise
- 20 oz. finely shredded coleslaw
- 1/4 cup finely chopped carrots
- 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 to the bowl and mix until everything is covered.
- Place in the refrigerator for at least two hours. Serve and enjoy!
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Amount Per Serving: Calories: 262Total Fat: 23gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 14mgSodium: 326mgCarbohydrates: 12gFiber: 1gSugar: 11gProtein: 1g
Nutrition is approximate.
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