Raising Cane’s Coleslaw Recipe

We’ve made a lot of coleslaw over the years, but this one? This is the one we keep coming back to. It’s spot-on, super easy, and tastes just like the coleslaw from Raising Cane’s. We’ve tested and tweaked it so you don’t have to.

The Raising Cane’s Coleslaw Recipe is a creamy, tangy cabbage slaw made with shredded cabbage, carrots, mayo, vinegar, sugar, and a few seasonings. It’s served cold and known for its smooth, balanced flavor and crisp textured Starter.

Stick around! We’ll show you exactly how to make it, share tips to keep it crunchy, and even tell you how to store it so it tastes fresh for days.

What Makes This Raising Cane’s Coleslaw So Delicious?

What makes this Raising Cane’s-style coleslaw so irresistibly delicious is its perfect balance of crunchy freshness and creamy tang. The crisp julienned cabbage and carrots give every bite that satisfying texture, while the grated onion adds a subtle sharpness that cuts through the richness.

The dressing is where the magic happens – a smooth blend of mayonnaise, sour cream, a hint of mustard powder, and just enough sugar and vinegar to brighten it up. It’s creamy without being heavy, and tangy without being overpowering.

Most of all, it’s the homemade simplicity that sets it apart. No preservatives, no odd aftertastes – just clean, fresh flavors that taste like they were made in your own kitchen because they were.

Ingredients Required for Raising Cane’s Coleslaw Recipe

Here’s the list of Ingredients you’ll need to make this Raising Cane’s Coleslaw

For the Coleslaw:

• ½ large white cabbage, julienned
• 2 medium carrots, julienned
• ¼ brown onion, grated

For the Creamy Dressing:

• 240g (1 cup) mayonnaise
• 3 tbsp sour cream
• 1 tbsp white wine vinegar
• ½ tsp salt
• 2 tsp sugar
• ⅛ tsp mustard powder
• Pinch of white pepper

Kitchen Tools You’ll Need

1. Mandolin slicer (optional, but helpful for even julienne cuts)
2. Sharp knife (if not using a mandolin)
3. Large mixing bowl
4. Grater (for the onion)
5. Measuring spoons and cups
6. Spatula or large spoon

Prep Time: 5 minutes

Cook Time: None

Total Time: 5 minutes

Servings: 6-8

Recipe for Raising Cane’s Coleslaw

Simply follow the steps given below to make your Raising Cane’s Coleslaw at home

1. Prepare the vegetables:
Start by slicing the cabbage and carrots into fine strips using a mandolin. If you don’t have one, a sharp knife works just as well-it’ll just take a little longer. Add the veggies to a large mixing bowl.

2. Grate the onion:
Finely grate ¼ of a brown onion and add it to the bowl with the cabbage and carrots.

3. Mix the dressing:
In the same bowl, add the mayonnaise, sour cream, white wine vinegar, salt, sugar, mustard powder, and a pinch of white pepper.

4. Combine and serve:
Stir everything together until the dressing is evenly coating all the veggies. Spoon your creamy coleslaw into a serving dish and it’s ready to enjoy!

Some Tasty Ways To Customize and Serve This Raising Cane’s Coleslaw

We’ve made this coleslaw so many times, and honestly, it never gets old – especially when you know how to serve it right. Here are some of our go-to pairings that we always come back to:

1. With Crispy Fried Chicken
This is a no-brainer. That cold, creamy coleslaw paired with hot, crispy fried chicken is chef’s kiss. We usually serve ours with homemade buttermilk fried chicken or even chicken tenders when we want something quicker.

2. Tucked Inside a BBQ Sandwich
There’s something magical about pulling pork straight from the smoker, piling it on a toasted bun, and topping it with this coleslaw. The tangy crunch balances out the rich, smoky meat perfectly.

3. On the Side of Grilled Meats
In summer, we love firing up the grill for burgers, sausages, or steak – and this coleslaw is always on the side. It’s refreshing and light, which helps cut through all that grilled goodness.

4. In a Fish Taco
Trust us on this one. We’ve used this coleslaw in soft-shell tacos with grilled or fried white fish (like tilapia or cod), and it adds the most incredible texture and creamy bite.

5. With Spicy Dishes
If we’re making something with a bit of heat – like buffalo wings or spicy grilled shrimp – this coleslaw works like a cool-down. The sour cream and mayo balance the spice beautifully.

6. As a Quick Lunch Bowl
Sometimes we’ll throw a scoop of this coleslaw over leftover grilled chicken, avocado slices, and a bit of brown rice for a light, no-fuss lunch. Super satisfying and done in minutes.

Some Tips on This Raising Cane’s Coleslaw Recipe

1. I always wash the veggies first.
Even if they look clean, I give the cabbage and carrots a good rinse. It just feels better knowing everything’s fresh and clean.

2. I use a mandolin slicer to make it super fast.
When I’m in a hurry, the mandolin helps me slice the cabbage and carrots really thin. But if I don’t have it out, a sharp knife works just fine too!

3. I taste the dressing before mixing.
Sometimes I sneak a little taste of the creamy sauce before adding it to the veggies. That way, I can adjust the sugar, salt, or vinegar if I need to.

4. I let it chill in the fridge for a bit.
If I’m not in a rush, I pop the coleslaw in the fridge for 30 minutes. It makes the flavors even better and the texture extra crunchy!

5. I mix everything gently.
When I stir it all together, I don’t mash it too hard. I just fold it gently so the veggies stay crisp and happy.

6. I grate the onion small so it blends in.
I’ve learned that grating the onion makes it mix into the dressing better – no big onion bites!

7. I use real mayo – it tastes better.
I’ve tried low-fat versions before, but honestly, using real mayonnaise gives the creamiest, yummiest taste.

8. I always make just what I need.
This coleslaw tastes best fresh, so I try not to make too much. If I need less, I just cut the recipe in half – easy peasy!

9. I stir it again before serving.
When I take it out of the fridge, I give it a quick mix. Sometimes the dressing settles, and this helps it come back to life.

10. I don’t freeze it – ever.
Trust me on this. I tried freezing it once, and it turned all watery and sad. It’s best to enjoy it fresh or keep it in the fridge for just a couple of days.

Storage Guide and Reheating Instructions for Raising Cane’s Coleslaw

Storage:
Place any leftover coleslaw in an airtight container and refrigerate. It will stay fresh for 2 to 3 days. Stir before serving as the dressing may settle at the bottom.

Reheating:
Coleslaw is best enjoyed cold and should not be reheated. If the dressing seems too thick after refrigeration, a splash of vinegar or a spoonful of mayo can help refresh it.

Common Queries on This Raising Cane’s Coleslaw Recipe

Here, we’ve got you covered with some common questions about the Raising Cane’s Coleslaw that people often ask.

1. What are the ingredients in Raising Cane’s coleslaw?

From what we’ve seen and tasted, it’s all about simple, crunchy veggies like shredded cabbage, carrots, and a bit of onion, mixed into a creamy, tangy dressing. Our homemade version uses real mayo, sour cream, a splash of vinegar, sugar, mustard powder, and a few spices to get that classic taste.

2. What is the coleslaw sauce made of?

In our experience, the magic is in the sauce! We use mayonnaise, sour cream, white wine vinegar, sugar, salt, mustard powder, and white pepper. It’s creamy, slightly sweet, with just the right amount of tang.

3. What is KFC coleslaw made of?

KFC’s version is a little different – it’s finer chopped and sweeter. It usually includes cabbage, carrots, and onion, but the dressing has buttermilk and lemon juice, making it a little zingier. We’ve tried both, and honestly, each has its own charm.

4. Can you substitute coleslaw at Raising Cane’s?

Yes, you can! We’ve been able to swap it out for an extra Texas toast or another side like fries. But when we’re eating at home, we never skip the slaw – it balances fried food so well.

5. Can I make this coleslaw ahead of time?

Definitely. We often make it a few hours in advance, especially if we’re hosting. It tastes even better after chilling for a bit – the flavors really come together.

6. How long does this coleslaw last in the fridge?

We’ve found it keeps well for about 2 to 3 days in an airtight container. After that, it starts getting watery and loses its crunch.

7. Can I use bagged coleslaw mix instead of fresh veggies?

Totally! When we’re in a hurry, we’ve used pre-shredded coleslaw mix, and it works great. Just add the dressing and you’re good to go.

8. Is this recipe gluten-free?

Yes – the ingredients we use are all naturally gluten-free. Just double-check your mayo and sour cream labels to be sure, but we’ve never had any issues.

9. Can I skip the onion?

Of course. We sometimes leave it out if we’re making it for kids or someone who’s not a fan of raw onion. It still tastes delicious without it.

10. Can I use Greek yogurt instead of sour cream?

Yes! We’ve swapped in plain Greek yogurt a few times when we were out of sour cream. It gives the dressing a slightly tangier flavor, but it’s still super tasty.

And there you have it-your own homemade Raising Cane’s coleslaw! Creamy, crisp, and just the right balance of tangy and sweet. What’s more, you can scale the recipe up or down based on your needs so there’s no waste. This is the perfect side dish to complement any meal, especially crispy fried chicken.

Try this recipe next time you’re craving something crunchy and cool. We promise-once you’ve made coleslaw this easy and tasty, there’s no going back to store-bought!

Feel free to share your experience with this recipe by trying it out. Don’t forget to drop a comment and provide your feedback on the blog for us to read.

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