Original Chick-fil-A Coleslaw Recipe – Tangy, Creamy, and Easy to Make

Hey there, friend! Chef Emily here, waving at you from my flour-dusted kitchen. Can we talk for a second about that one menu item that got away? You know the one. It’s the dish you’d happily trade a few waffle fries for, the side that was the perfect cool, creamy counterpart to that legendary chicken sandwich. I’m talking, of course, about the Chick-fil-A Classic Coleslaw.

When the news broke that this beloved slaw was being retired, I think I heard a collective sigh of disappointment from food lovers everywhere. It was more than just shredded cabbage and carrots; it was a taste of nostalgia, a perfectly balanced bite of tangy, sweet, and creamy that felt like a hug in a little plastic cup. But here’s the beautiful part of this story: before they said their final goodbye, the wonderful folks at Chick-fil-A did something incredibly generous—they shared the official recipe with all of us.

So, consider this your official invitation to join me in a little kitchen time travel. We’re bringing this legend back to life, and I promise you, it’s so simple to make. No fancy techniques, no hard-to-find ingredients. Just a bowl, a whisk, and a few minutes of your time are all that stand between you and that iconic flavor. This isn’t just a coleslaw recipe; it’s a preservation of a fast-food icon, a dish that fans still crave for a reason. So, tie on your apron (the messy one is totally welcome here), and let’s make some magic!

A Spoonful of Sweet Memories

This recipe takes me right back to my culinary school days in Atlanta. After a long, grueling day of mastering mother sauces and perfecting knife cuts, my best friend, Sarah, and I would often treat ourselves to a Chick-fil-A run. It was our little ritual. We’d slide into a booth, our backpacks heavy with textbooks, and for twenty glorious minutes, we were just two friends sharing a meal and decompressing.

Sarah always ordered the coleslaw. She’d meticulously peel back the lid, give it a little stir with the fork, and offer me the first bite. “Here, chef,” she’d say with a grin. “Tell me what you think is in it.” We’d dissect the flavor profile right there in the restaurant—the initial tang, the subtle sweetness, the unmistakable creaminess. We never quite nailed it back then, but the joy was in the trying. Making this official recipe now feels like completing a circle. It’s a taste of friendship, of late-night study sessions, and of the simple, comforting foods that see us through our busiest days.

Gathering Your Chow: The Simple Ingredients

One of the things I love most about this recipe is its beautiful simplicity. You likely have most of these ingredients in your pantry right now! Let’s break them down.

• 4 teaspoons vinegar: This isn’t just any vinegar! The original recipe uses plain white distilled vinegar. Its sharp, clean acidity is the key to cutting through the richness of the mayo and balancing the sweetness. Chef’s Insight: If you only have apple cider vinegar, you can use it, but know it will add a slightly fruitier, less sharp tang.
• ¼ cup sugar: This is what gives the slaw its signature, subtle sweetness. It’s not overly sugary; it just perfectly counteracts the vinegar’s bite. Substitution Tip: For a sugar-free version, you can use a granulated monk fruit or erythritol blend that measures 1:1 like sugar. The texture will be spot-on.
• ¼ teaspoon dry mustard: Don’t skip this! This is the secret weapon that adds a little depth and complexity without screaming “mustard flavor.” It provides a warm, background note that makes the slaw truly special.
• ¼ teaspoon salt: A must for enhancing all the other flavors. Salt makes the sweet taste sweeter and the tang pop just a bit more.
• 1 cup mayonnaise: This is the creamy base that brings it all together. For the most authentic flavor, I recommend using a classic, full-fat mayo like Duke’s or Hellmann’s/Best Foods. Chef’s Insight: The quality of your mayo matters here! It’s the main event, so use a brand you love the taste of on its own.
• 2 (10 oz) bags finely shredded cabbage, chopped to ⅛ inch: The original recipe specifies “finely shredded,” and this is crucial for the right texture. The bags of “angel hair” slaw or “coleslaw mix” are perfect. I like to give it a few extra chops on the cutting board to get it to that perfect, delicate size. Substitution Tip: Of course, you can shred your own fresh cabbage! A mandoline on the thinnest setting is your best friend for this.
• ¼ cup finely chopped carrots: These add a lovely spot of color and a hint of earthy sweetness. The “matchstick” carrots from the store are great—just give them a fine chop to match the size of the cabbage.

Let’s Get Mixing: Your Step-by-Step Guide

Ready to see how this all comes together? It’s a no-cook, one-bowl wonder. Let’s do this!

1. Create the Flavor Base: Grab a large mixing bowl. Add the vinegar, sugar, dry mustard, and salt. Now, take a whisk and get to work! Whisk it vigorously for a good 30-60 seconds. You’re not just combining; you’re actively dissolving the sugar and salt into the vinegar. Chef’s Hack: When the liquid looks clear and you can’t feel any sugar granules at the bottom of the bowl when you swirl it, you’re good to go. This step prevents a gritty slaw!
2. Build the Creamy Dressing: Now, plop that entire cup of mayonnaise into the bowl. Switch from a whisk to a spatula or spoon and mix, mix, mix until the mayonnaise is completely incorporated and the dressing is smooth and uniform. It will be thick and luxurious. Take a little taste here—you’re getting a sneak peek of the magic!
3. Introduce the Veggies: Time for the main event! Dump in your two bags of finely chopped cabbage and the ¼ cup of carrots. Now, use your spatula to fold everything together. I like to start from the bottom of the bowl and lift upwards, turning the cabbage over into the dressing. Be thorough! You want every single strand of cabbage to be kissed with that creamy, tangy dressing. Chef’s Tip: Don’t be aggressive here. A gentle folding motion is better than stirring vigorously, which can bruise the cabbage and make it watery.
4. The Most Important Step: The Chill Time: I know, I know. You want to eat it right now. But trust me on this. Cover the bowl tightly with plastic wrap and pop it into the refrigerator for at least 2 hours, but honestly, overnight is best. This isn’t just about getting the slaw cold. This resting time allows the cabbage to soften slightly and release its natural juices, which then mingle with the dressing, thinning it out perfectly and allowing the flavors to marry and intensify. This is the step that transforms it from “mixed ingredients” to the Chick-fil-A coleslaw you remember.

How to Serve This Legendary Slaw

You’ve waited patiently, and now it’s time for the grand reveal! This coleslaw is a superstar sidekick, but it also shines in a few other ways.

The Classic: Serve it in a small bowl or ramekin alongside your own homemade crispy chicken sandwiches (or tenders!) and a handful of warm waffle fries. It’s the perfect, refreshing bite between all that savory goodness.

The BBQ Star: This slaw is a natural at any cookout or picnic. It’s fantastic next to pulled pork sandwiches, grilled burgers, or hot dogs. The creaminess is a wonderful contrast to smoky, charred flavors.

The Topping: Get creative! I love using this as a topping for a simple grilled chicken breast or even spooning it onto a pulled pork slider for an incredible crunch and flavor boost. It brings a cool, creamy element that elevates any simple protein.

Make It Your Own: Fun Flavor Twists

While the original is pure perfection, I’m a huge believer in playing with your food! Here are a few delicious ways to put your own spin on this classic.

• Kickin’ Cajun Slaw: Add ¼ teaspoon of cayenne pepper and ½ teaspoon of smoked paprika to the dressing. It adds a smoky heat that’s absolutely addictive.
• Apple Poppy Seed Delight: Fold in one finely chopped crisp apple (like Honeycrisp or Granny Smith) and ½ tablespoon of poppy seeds along with the cabbage. The sweet crunch of the apple is a game-changer.
• Lighter & Brighter Version: Swap the full-fat mayo for Greek yogurt or a half-and-half mix of mayo and Greek yogurt. You’ll get a tangier, protein-packed slaw that’s still wonderfully creamy.
• Crunchy Ramen Slaw: For added texture, crush up a dry package of ramen noodles (discard the seasoning packet) and a handful of slivered almonds or sunflower seeds. Mix them in right before serving so they stay super crunchy.

Chef Emily’s Kitchen Notes

Over the years, I’ve made this recipe more times than I can count, and it has evolved in my kitchen in tiny ways. I once accidentally used dijon mustard instead of dry mustard (a classic pre-coffee mistake!), and while it was different, it was still delicious—a bit sharper and tangier. I’ve also learned that if I’m in a real hurry and can’t wait for the full chill time, letting it sit for even 30 minutes at room temperature, giving it a stir every now and then, helps the flavors meld a little faster. It’s a forgiving recipe, which is one of the many reasons I adore it. It reminds me that the best food isn’t about perfection; it’s about the joy of making and sharing it.

Your Coleslaw Questions, Answered!

I’ve gotten so many questions about this recipe from the Tasty Chow community! Here are the most common ones.

• Q: My slaw is watery! What did I do wrong?
  A: This is usually caused by one of two things. First, not letting it chill long enough. The cabbage needs time to release its water and integrate with the dressing. Second, using a very coarse shred of cabbage. The finer the shred, the better it will blend with the dressing. If it’s still watery after chilling, just give it a good stir and drain off any excess liquid at the bottom of the bowl.
• Q: Can I make this coleslaw ahead of time?
  A: Absolutely! In fact, I highly recommend it. Making it the day before you plan to serve it is ideal. The flavors have more time to develop, and the texture becomes absolutely perfect.
• Q: Why dry mustard? Can I use prepared yellow mustard?
  A: Dry mustard provides a warm, subtle background flavor without the added tang and acidity of vinegar that comes with prepared mustard. If you’re in a pinch, you can use ½ to 1 teaspoon of yellow mustard, but be aware it will alter the flavor profile, making it tangier.
• Q: How long will this coleslaw keep in the fridge?
  A: It will stay fresh and tasty in an airtight container for 3-4 days. After that, the cabbage can start to get a bit too soft and lose its vibrant crunch.

Nutritional Information (For Your Info!)

Hey, we’re all about balance here at Tasty Chow! While this is a treat, it’s always good to know what you’re enjoying. This nutritional info is an estimate per serving (if you get 8 servings from the recipe). Remember, the values can change based on the specific brands of ingredients you use.

• Calories: ~170
• Fat: 15g
• Carbohydrates: 7g
• Protein: 1g

The majority of the calories come from the mayonnaise, which is why the lighter version with Greek yogurt is a great option if you’re watching your intake. The cabbage and carrots are low in calories and a good source of fiber and vitamins, making this a side dish that offers a bit of veggie-powered nutrition along with its incredible flavor!

One Last Bite of Wisdom

And there you have it, my friend! The legendary Chick-fil-A coleslaw, reborn in your very own kitchen. This recipe is more than a list of ingredients; it’s a little piece of shared food history, a reminder of the power of a simple, well-made dish to bring us joy.

I hope this recipe finds its way into your regular rotation, onto your picnic tables, and into your family’s favorite meal memories. Making it at home means you get to enjoy that iconic taste anytime the craving hits. So, from my cozy kitchen corner to yours, thank you for cooking with me today. Now, go forth and chow down!

With love and a full belly,
Emily