This Chick-fil-A coleslaw copycat is sweet, tangy, and incredibly easy to make. Ready in minutes, it combines finely shredded cabbage and carrots with a creamy dressing that’s perfect alongside grilled meats or piled onto pulled pork sandwiches.
Full disclosure: the coleslaw used to be my favorite item at Chick-fil-A. When it disappeared from the menu, I created this reliable copycat so I’d always have it on hand. This version comes very close to the original and works well for backyard barbecues, potlucks, or simple weeknight dinners.
Homemade coleslaw chills well, so you can make it ahead of time. It’s delicious with slow-cooked brisket or hot honey chicken sandwiches, but it’s also so good you might catch yourself eating it straight from the bowl.
Why You’ll Love This Recipe
- Tastes authentic. This copycat closely matches the sweet and tangy profile of the original.
- Everyday ingredients. Most items are pantry staples or easy to find at any grocery store.
- Quick to assemble. The active time is short; the longer it chills, the better it tastes.
- Versatile side dish. Use it as a side, a topping, or a sandwich filling.
Ingredients
Below are notes and substitution ideas. The full ingredient list and exact measurements appear in the printable recipe card at the end of this post.
- Shredded cabbage – Shred a head of cabbage by hand or with a food processor, or use pre-shredded bags labeled coleslaw or “angel hair.” You can also substitute a 24 oz bag of coleslaw mix.
- Shredded carrots – Buy pre-shredded carrots or grate them yourself with a box grater or food processor.
- Dressing – The dressing is a simple combination of mayonnaise, granulated sugar, white vinegar, ground mustard, and salt. Whisk until smooth for a creamy, balanced dressing.
How to Make Chick-fil-A Coleslaw at Home
This section outlines the basic steps. For the full printable recipe card with exact measurements and timing, see the recipe below.
Step 1: Finely chop or shred the cabbage and carrots so the pieces are uniform and small—this creates the classic Chick-fil-A texture.
Step 2: In a large bowl, whisk together sugar, vinegar, ground mustard, and salt until the sugar dissolves. Whisk in the mayonnaise until the dressing is smooth and creamy.
Step 3: Add the cabbage and carrots to the bowl and toss until everything is evenly coated. Cover and refrigerate for at least 2 hours to allow flavors to meld and the dressing to chill.
Storage
Refrigerator: Store the coleslaw in an airtight container in the refrigerator for up to 4 days. Do not freeze—freezing damages the texture. Stir gently before serving if any liquid separates.
Tips for the Best Copycat Chick-fil-A Coleslaw
- Chop the cabbage and carrots finely for the authentic, uniform bite.
- Make the coleslaw ahead of time—chilling improves flavor and texture.
- Double the recipe when serving a crowd; it scales easily.
- Taste after chilling and adjust sugar or vinegar if you prefer it sweeter or tangier.
Serving Suggestions
This creamy, tangy coleslaw pairs beautifully with grilled foods—hamburgers, hot dogs, steaks, and chicken skewers. It also makes a classic topping for pulled pork, BBQ beef sandwiches, and fried or grilled chicken sandwiches. Serve it alongside fries or a summer salad for a complete meal.
Additions and Variations
- Black pepper: A light sprinkle of black pepper just before serving adds a subtle bite.
- Vinegar swap: Use apple cider vinegar instead of white vinegar for a slightly fruitier tang.
- Lighter version: Substitute plain Greek yogurt for some or all of the mayonnaise for a lighter, tangier dressing.
More BBQ Side Dish Recipes
- Tri Color Pasta Salad
- Crockpot Mac & Cheese with Velveeta
- Cowboy Beans
- Old Fashioned Potato Salad
- Macaroni Salad
- Slow Cooker Corn on the Cob
Chick Fil A Coleslaw
Author: Jaclyn
Ingredients
- 20 ounces shredded cabbage
- ¼ cup shredded carrots
- ¼ cup granulated sugar
- 4 teaspoons distilled white vinegar
- ¼ teaspoon ground mustard
- ¼ teaspoon salt
- 1 cup mayonnaise
Instructions
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Finely chop or shred the cabbage and carrots so the pieces are small and uniform.
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In a large bowl, whisk together sugar, vinegar, ground mustard, and salt until the sugar dissolves. Whisk in the mayonnaise until smooth.
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Add the cabbage and carrots and toss to coat evenly with the dressing.
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Cover and refrigerate for at least 2 hours before serving.
Notes
Substitute a 24 oz bag of coleslaw mix or a tri-color coleslaw mix for the cabbage and carrots if desired.
Nutrition
Did You Make This Recipe?
Share your results on social media and tag the creator if you like. Enjoy!