Copycat Chick Fil A Coleslaw (Just Like the Original)
This is the tangy, slightly sweet coleslaw that disappeared from the Chick Fil A menu years ago, and people still talk about it. You can make it at home with a handful of pantry ingredients and a head of cabbage. It comes together fast, no cooking required, and it tastes just like the version you remember.
Why This Copycat Coleslaw Works
The dressing is what sets it apart. White vinegar and a tiny bit of sugar give it a bright snap without turning it into dessert, and buttermilk rounds out the tang so it coats every shred of cabbage lightly. There is no mayo here, just a thin, clingy dressing that soaks into the vegetables and keeps the crunch for days.
What you get is a slaw that is crisp, a little sharp, and just barely sweet, exactly the way it used to be served in those little paper cups. It is the side dish that cuts through fried food and heavy barbecue, and it stays fresh in the fridge longer than creamy slaws do.
Ingredients
- 1 medium green cabbage, finely shredded: about 8 cups, use a knife or food processor
- 1 large carrot, grated: roughly 1/2 cup
- 1/4 cup finely chopped yellow onion
- 1/4 cup granulated sugar
- 1/4 teaspoon dry mustard
- 1/4 teaspoon celery seed
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup vegetable oil: neutral oil, no strong flavor
- 1/4 cup white vinegar
- 1/2 cup buttermilk: shakes up into a smooth dressing
Variations / Substitutions
- Swap white vinegar for apple cider vinegar: a slightly fruitier tang, still works great
- Use a mayo base: replace oil and buttermilk with 3/4 cup mayo for a creamier version, but it will taste less like the original
- Add a pinch of sugar if you like it sweeter: the recipe is balanced, but a teaspoon more won’t hurt
- Green onion instead of yellow: a milder raw onion flavor that fades into the background
- Leave out the carrot: some batches back in the day had no carrot at all, and it is still perfectly good
For a classic pairing, spoon this over fried chicken sandwiches.
How to Make Copycat Chick Fil A Coleslaw
Step 1: Shred the Cabbage and Carrot
Remove any wilted outer leaves from the 1 medium cabbage, cut it into quarters, and slice out the core. Shred the cabbage as finely as you can, about the thickness of a grain of rice, which will take 5 or 6 minutes with a sharp knife. Grate the 1 large carrot on the large holes of a box grater and set both aside with the 1/4 cup chopped onion.
Step 2: Whisk the Dressing
In a large bowl, whisk together the 1/4 cup sugar, 1/4 teaspoon dry mustard, 1/4 teaspoon celery seed, 1/2 teaspoon salt, and 1/8 teaspoon black pepper. Pour in the 1/4 cup oil and 1/4 cup vinegar and whisk for about 1 minute, until the sugar granules are dissolved and the oil is fully blended. Pour in the 1/2 cup buttermilk and whisk another 30 seconds until the dressing looks creamy and smooth.
Step 3: Combine and Chill
Add the shredded cabbage, carrot, and onion to the bowl with the dressing. Toss everything together with tongs or two large spoons, lifting from the bottom, for about 2 minutes until every strand of cabbage is evenly coated and the whole pile looks glossy. Press the slaw down gently, cover the bowl, and refrigerate for at least 2 hours to let the flavors meld and the cabbage soften just a little.
Step 4: Toss and Serve
Take the bowl out of the fridge and give the slaw another good toss with tongs for about 30 seconds, because the dressing will settle and a quick refresh brings back the shine. Pile it into a serving bowl, letting any extra dressing pool at the bottom, and serve it cold.
Getting the Best Crunch
- A mandoline makes the fastest, most even shreds, but watch your fingers.
- If your cabbage shreds look uneven or too thick, give the pile a few extra chops after slicing.
- For the crispest texture, salt the shredded cabbage with a teaspoon of salt, let it sit 10 minutes, then rinse and squeeze it dry before dressing. This pulls out excess water so the slaw stays crunchy for days.
- The dressing can separate as it sits, so always give the slaw a fresh toss right before serving, even if it was just stirred a few hours ago.
Keeping Leftover Coleslaw Fresh
- Refrigerate: Store in an airtight container for up to 4 days. The cabbage will soften a little more each day, but the flavor holds.
- Serve Cold: No reheating needed. Just toss again and serve straight from the fridge.
Frequently Asked Questions
How do I keep the slaw from getting watery?
Salt the shredded cabbage with 1 teaspoon of salt, let it sit for 10 minutes, then rinse and squeeze it dry with your hands. That removes the water that would otherwise leak out into the dressing.
Can I make this without buttermilk?
Yes. Stir 1/2 cup whole milk with 1 1/2 teaspoons of white vinegar or lemon juice and let it sit for 5 minutes until it thickens slightly. Use it just as you would buttermilk.
Can I use a bag of pre-shredded coleslaw mix?
You can, and it saves time. A 14-ounce bag of shredded cabbage with carrots works well, but the texture will be a bit softer than freshly shredded cabbage. Skip the extra carrot and onion in that case.
Is this recipe exactly the same as the original?
It is as close as you can get with home ingredients. The dressing matches the same tangy, slightly sweet balance, and the fine shred is just like the restaurant version. The only difference is you get a bigger bowl of it.
Copycat Chick Fil A Coleslaw Recipe
Ingredients
Method
- Shred the cabbage and carrot finely, and chop the onion.
- Whisk sugar, dry mustard, celery seed, salt, pepper, oil, and vinegar until dissolved, then whisk in buttermilk.
- Toss the vegetables with the dressing until evenly coated, then cover and chill at least 2 hours.
- Toss again and transfer to a serving bowl. Serve cold.
