Raising Cane’s Coleslaw Recipe

Raising Cane’s Coleslaw Recipe

When it comes to Southern-style comfort food, few side dishes can hold a candle to the creamy, crunchy goodness of Raising Cane’s Coleslaw.This coleslaw is more than just a side dish—it’s a must-have companion to those golden, crispy chicken fingers that we all know and love. But what if I told you that you could recreate that same tangy, creamy coleslaw at home?

Today, I’m excited to share with you my copycat Raising Cane’s Coleslaw Recipe—a dish that’s simple, satisfying, and so close to the original that you’ll feel like you’re sitting in the restaurant itself.

Why You Love This Copycat Version Coleslaw

Raising Cane’s coleslaw is a fan favorite for a reason. The combination of shredded cabbage, carrots, and a creamy dressing creates a refreshing and flavorful side dish that complements their crispy chicken tenders perfectly. With this copycat recipe, you can enjoy the same great taste in the comfort of your own home.

Ingredients List

  • 14 ounces (1 regular size bag) coleslaw mix (green cabbage and carrots)
  • 2 leaf of red cabbage (for a pop of color)
  • 1/4 cup mayonnaise (I’m using Hellmann’s, but feel free to use your favorite)
  • 1/4 cup sour cream (you can sub with yogurt if you prefer)
  • 1 tablespoon apple cider vinegar (or regular vinegar if that’s what you have)
  • 2 teaspoons sugar (to balance the tang)
  • 1 teaspoon lemon juice (juice from about half a lemon)
  • Salt and Black Pepper to taste

Kitchen Tools Needed

  • Sharp knife
  • Cutting board
  • Large mixing bowl
  • Small strainer (optional, for catching lemon seeds)
  • Measuring spoons
  • Spatula or large spoon

How To Make Raising Cane’s Coleslaw

Step 1 | Prep the Red Cabbage

Start by grabbing that red cabbage. You don’t need a lot—just a leaf or two will do. Peel off the leaves, then roll them up tight like a little cabbage burrito. Slice it into thin shreds so they match the texture of your coleslaw mix. If any pieces are too long, just slice them in half for smaller, more manageable bits.

Prepare the Red Cabbage

Step 2 | Mix It Up

Toss your freshly cut red cabbage into a large mixing bowl. Next, dump in the pre-shredded coleslaw mix (I told you this was easy!). Give it a good stir to distribute that beautiful red color throughout the green and orange.

Mix It Up

Step 3 | Whip Up the Dressing

Now, it’s time to make this coleslaw sing! Add your mayo and sour cream to the bowl. The sour cream gives it a nice tangy kick, but if you’re not a fan, swap it out for some plain yogurt—it’ll still be delicious. Sprinkle in the sugar, a pinch of salt, and a good grind of black pepper.

Whip Up the Dressing

Step 4 | Add the Tang

Pour in the apple cider vinegar and squeeze in the fresh lemon juice. I like to strain the lemon juice to catch any seeds, but if you’re confident in your citrus-squeezing skills, feel free to skip the strainer.

Add the Tang

Step 5 | Mix and Chill

Stir everything together until the cabbage is fully coated in that creamy, tangy dressing. Pop the bowl into the fridge for at least 30 minutes. This chill time lets all the flavors meld together, turning your dressing into that perfectly creamy coleslaw we’re aiming for.

Mix and Chill

Step 6 | Final Touch

After the coleslaw has chilled, take it out and give it a taste. This is the time to adjust the salt and pepper if needed. I like to add a little extra black pepper right before serving—it just adds that final kick of flavor.

Final Touch

Step 7 | Plate It Up and Serve

Transfer your coleslaw to a serving dish, and just look at those colors! The creamy dressing, the vibrant veggies—this dish is almost too pretty to eat.

Plate It Up and Serve

Tips for the Perfect Coleslaw

Achieving the perfect coleslaw isn’t just about following the recipe. Here are some additional tips to ensure your coleslaw turns out just right:

  • Use Fresh Ingredients: Fresh coleslaw mix and vegetables will enhance the flavor and crunchiness of your coleslaw.
  • Chill Before Serving: Allowing the coleslaw to chill for at least 30 minutes helps the flavors meld and improves the overall taste.
  • Adjust the Dressing: Feel free to tweak the dressing ingredients to suit your taste. More vinegar for tanginess or more sugar for sweetness can make a big difference.
  • Don’t Overmix: When combining the dressing with the cabbage mix, be gentle. Overmixing can cause the cabbage to release too much water, which might make your coleslaw soggy. Just mix until everything is well-coated.
  • Add Crunch: Consider adding some chopped nuts or seeds for an extra layer of texture.
  • Make Ahead: This coleslaw actually tastes better the next day, so feel free to make it ahead of time.

What Can You Serve with This Coleslaw?

This copycat Raising Cane’s coleslaw is incredibly versatile and pairs well with a variety of dishes. Here are a few ideas:

  1. Fried Chicken: Just like at Raising Cane’s, this coleslaw is the perfect side to crispy fried chicken. The creamy, tangy slaw complements the savory crunch of fried chicken beautifully.
  2. Burgers and Hot Dogs: Serve this coleslaw alongside your favorite burgers or hot dogs. It adds a refreshing crunch and a burst of flavor that cuts through the richness of grilled meats.
  3. Pulled Pork Sandwiches: Coleslaw is a classic topping for pulled pork sandwiches. Pile it high on your sandwich for a delicious combination of textures and flavors.
  4. Grilled Fish: For a lighter option, serve this coleslaw with grilled fish. The acidity of the coleslaw pairs well with the delicate flavors of fish, creating a balanced and satisfying meal.
  5. Barbecue Ribs: Coleslaw is a traditional side dish for barbecue ribs. The tangy dressing complements the smoky, sweet flavors of the ribs, making for a classic barbecue combination.

How to Store Leftover Coleslaw

If you have any coleslaw left over (which is unlikely because it’s that good!), here’s how to store it:

Refrigerate Process: Store your coleslaw in an airtight container and place it in the refrigerator as soon as possible. It will keep for up to 3 days.

Stir Before Serving: Before serving leftover coleslaw, give it a good stir to reincorporate the dressing. The cabbage may release some liquid as it sits, so stirring helps to bring everything back together.

Avoid Freezing: Coleslaw doesn’t freeze well due to the high water content in the cabbage and the creamy dressing. Freezing can cause the cabbage to become mushy and the dressing to separate, so it’s best to enjoy it fresh.

FAQs About Raising Cane’s Coleslaw Recipe

Can I use red cabbage instead of green cabbage?

Yes, you can substitute red cabbage for green cabbage, but keep in mind that red cabbage has a slightly different flavor and texture. It’s also denser, so you may want to chop it a bit finer than you would green cabbage.

What can I use if I don’t have apple cider vinegar?

If you don’t have apple cider vinegar, you can use white vinegar or even rice vinegar. Just be aware that the flavor will be slightly different, but it will still be delicious!

Can I make this coleslaw vegan?

Absolutely! To make this coleslaw vegan, simply swap the mayonnaise for a vegan alternative and use a plant-based yogurt instead of sour cream.

Is this coleslaw gluten-free?

Yes, this coleslaw is naturally gluten-free. Just make sure that any condiments you use, like mayonnaise and vinegar, are also gluten-free if you have dietary restrictions.

Can I add other vegetables to this coleslaw?

Certainly! You can add shredded carrots, bell peppers, or even a bit of onion for extra flavor and crunch. Just be mindful of the balance between the vegetables and the dressing.

How do I prevent my coleslaw from becoming watery?

To prevent watery coleslaw, make sure to use fresh cabbage and avoid over-dressing the salad. Also, if you’re making it ahead, consider salting the cabbage lightly and letting it sit for 10-15 minutes before rinsing and mixing it with the dressing. This helps to draw out excess moisture.

Raising Cane’s Coleslaw Recipe

Raising Cane’s Coleslaw Recipe

Yield: 4
Prep Time: 10 minutes
Additional Time: 30 minutes
Total Time: 40 minutes

Recreate Raising Cane’s Coleslaw at home with this easy copycat recipe. Creamy, tangy, and crunchy, it’s the perfect side dish for any meal.

Ingredients

  • 14 ounces (1 regular size bag) Coleslaw Mix
  • 2 leaf of red cabbage
  • 1/4 cup Mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons sugar
  • 1 teaspoon lemon juice
  • Salt and Black Pepper to taste

Instructions

  1. Prep the Red Cabbage: Peel off 1-2 leaves of red cabbage, roll them up tightly, and slice into thin shreds. If any pieces are too long, slice them in half.
  2. Mix It Up: Combine the shredded red cabbage with the pre-shredded coleslaw mix in a large bowl. Stir well to evenly distribute the colors.
  3. Whip Up the Dressing: Add mayo, sour cream, sugar, salt, and pepper to the bowl. Mix until everything is well combined.
  4. Add the Tang: Pour in the apple cider vinegar and squeeze in lemon juice. Mix thoroughly to ensure all cabbage is coated.
  5. Mix, Chill, and Serve: Refrigerate the coleslaw for at least 30 minutes to let the flavors meld. After chilling, taste and adjust seasoning if needed.
  6. Final Touch and Plate It Up: Add a bit more black pepper if desired, then transfer to a serving dish. Enjoy the vibrant, creamy coleslaw!

Author

  • Maria

    Maria Lena is a 35-year-old professional chef based in the USA, known for her innovative approach to cooking. With years of experience in the culinary world, Maria combines traditional techniques with modern flavors, creating unique and delicious dishes. Her passion for food shines through in every recipe she develops, making her a respected figure in the culinary community. When she's not in the kitchen, Maria enjoys exploring new ingredients and experimenting with creative cooking methods, always aiming to bring something fresh and exciting to the table.

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