Raising Cane's Coleslaw Recipe
This Raising Cane's Coleslaw Recipe is the refreshing secret to a perfect fried chicken dinner at home today. It features a very creamy dressing a hint of sweetness and a crunch that cleanses your palate perfectly.
Ingredients
- 1 bag 14 ounces shredded cabbage and carrot mix
- 1/2 cup high-quality mayonnaise
- 2 tablespoons granulated sugar
- 1 tablespoon white vinegar
- 1/2 teaspoon celery salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1/2 teaspoon salt
Instructions
Prep the Vegetables
- Empty the bag of shredded cabbage and carrots into a large mixing bowl on your kitchen counter today. If the pieces look too large, give them a quick rough chop for a better restaurant-style texture.
Whisk the Mayo
- In a separate small bowl, whisk the mayonnaise until it is very smooth and completely free of lumps. Starting with smooth mayonnaise ensures your final dressing coats every piece of cabbage evenly for a perfect bite.
Add the Sweetener
- Stir the granulated sugar into the smooth mayonnaise until it is fully incorporated and the mixture looks glossy. The sugar provides that classic sweet undertone that makes Raising Cane's coleslaw stand out from others today.
Season the Dressing
- Add the white vinegar, celery salt, black pepper, and onion powder to the sweet mayonnaise mixture very carefully. Celery salt is the "secret" ingredient that gives this slaw its very unique and addictive savory flavor.
- If you enjoy building creamy, mayo-based dressings from scratch, you might also love our sweet and tangy dressing that uses a very similar pantry lineup and comes together in just minutes.
Taste for Salt
- Add a tiny pinch of regular salt and stir the dressing one last time with your small whisk. Taste the dressing now to ensure it has the perfect balance of tangy vinegar and sweet, creamy sugar.
Pour the Sauce
- Drizzle the creamy dressing over the large bowl of shredded cabbage and carrots using a rubber spatula today. Make sure you scrape every bit of the sauce out of the bowl to maximize the flavor.
Toss the Salad
- Use a large spoon or salad tongs to toss the vegetables and dressing together very thoroughly and gently. Every shred of cabbage should be glistening with the white sauce to prevent any dry spots in your dish.
Cover the Bowl
- Place a lid or plastic wrap tightly over the mixing bowl to keep the coleslaw fresh and moist. Sealing the bowl is important to prevent the cabbage from absorbing other smells from your refrigerator while chilling.
Chill the Slaw
- Put the bowl in the refrigerator for at least two hours before you plan to serve your dinner. Chilling allows the cabbage to soften slightly and lets all the different flavors meld together into one.
Give a Final Stir
- Just before serving, give the cold coleslaw one more quick toss with a spoon to redistribute the dressing. Serve it in chilled bowls next to your favorite hot fried foods for the best eating experience.
Notes
- Use a "Tri-Color" slaw mix with purple cabbage to add a beautiful pop of color to the plate.
- Always chill the slaw for at least two hours because the flavor improves significantly as it sits today.
- Add a tiny splash of lemon juice if you want a more citrusy and very bright tang.
- Shred your own cabbage from a fresh head if you want a much crunchier and cheaper version.
- Use a sugar substitute if you want to reduce the calories while keeping the sweet flavor profile.
- Do not add the dressing more than 24 hours in advance or the cabbage may become soggy.