Chick-Fil-A Coleslaw from Southern Living recipes. Credit: Courtesy chick-fil-a.com.
Southern Living Magazine contacted us recently for permission to reproduce Kerry’s one-sentence recipe for Snow’s Beans. That led to Southern Living recipes showing up in our feed and guess what, there’s some good stuff there.
When we are in the south we want to eat cole slaw of course (or as SL often refers to it, just plain “slaw”) and there are plenty of ideas starting with 15 Coleslaw Recipes That Pair With Any Meal. Classic Coleslaw is similar to our Deli Style Cole Slaw and uses the same secret ingredient: grated onion. Permanent Slaw is on the borderline between a salad and a condiment: it’s dense and acidic and “the longer this side dish sits, the more flavorful it becomes ”. Pineapple-Pepper Slaw provides the same flavor surprise as our Pineapple Slaw and uses fresh vs canned pineapple, an upgrade.
The recipe that got us most excited, and you know we do get excited abut cole slaw, was The Recipe For Chik-Fil-A’s Sorely Missed Coleslaw. It seems that “as our sales volumes grew, it just wasn’t feasible to keep adding to the menu without taking anything away” and coleslaw took the hit. But they were kind enough to share the recipe and, since the link in the article leads to a dead page, so shall we:
CHICK-FIL-A COLESLAW (Makes 6-8 servings)
- 4 t vinegar
- ¼ c sugar
- ¼ t dry mustard
- ¼ t salt
- 1 c mayonnaise
- 2 10-ounce bags fine shredded cabbage, chopped to 1/8 inch*
- ¼ c finely chopped carrots
Whisk vinegar, sugar, mustard and salt together until sugar is dissolved. Add mayonnaise and whisk to mix. Add cabbage and carrots. Mix to combine. Refrigerate for two hours and serve.
The great thing about having this recipe in your repertoire is that you don’t have to serve it in a tiny specimen cup (a pet peeve of ours) and you don’t have to go to Chik-Fil-A to enjoy it. Check out Southern Living cole slaw recipes.
*We do have one quibble with Southern Living recipes: they tend to use prepackaged vegetable ingredients when it’s just as easy to start from scratch. Also, they insist on using Duke’s mayo, of which the less said the better.
that almost looks like double chopped cole slaw…rather than threads of cabbage…may give this one a try, but definitely will NOT use Duke’s!
Good eye! It’s easy enough to chop cabbage in a food processor and end up with dense bits like the cole slaw at KFC. That’s what this looks like, so not clear how we get here by chopping finely shredded cabbage into 1-inch lengths….
UPDATE: I made the cole slaw recipe using cabbage from a fresh head, not prepackaged, and Hellman’s mayo. It was pretty good, a little on the sweet side. The amount of dressing is too much for this quantity of cabbage; I halved the recipe and ended up adding more cabbage till I was close to a pound.
appreciate the update!! and will play around with the sweetness, my try using stevia or other natural substitute and reduce sugar to lower the carbs/make it more diabetic friendly…and up the cabbage/carrots..etc…