Raising Cane’s Coleslaw Recipe

A creamy, smooth, and lightly sweet coleslaw made with finely shredded cabbage and a balanced dressing. Perfect as a refreshing side for fried chicken, burgers, or barbecue meals.

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Prep Time 15

Total Time 45

Servings: 4

Course: Side Dish

Cuisine: American

Calories: 840

Ingredients Equipment Method Notes

Ingredients

Amount Unit Name Notes

½ large Green cabbage Finely shredded

2 medium Carrots Peeled and shredded

1 cup Mayonnaise Full-fat preferred

3 tablespoons Sour cream Adds light tang

1 tablespoon White vinegar For acidity

2 teaspoons Sugar Adjust to taste

½ teaspoon Salt Or to taste

1 pinch White pepper Optional

⅛ teaspoon Mustard powder Optional

Equipment

Large mixing bowl For combining ingredients
Sharp knife For slicing cabbage
Cutting board Prep surface
Box grater For shredding carrots
Measuring cups For accuracy
Measuring spoons For seasoning
Whisk For mixing dressing
Spoon or spatula For mixing

Method

Finely shred the cabbage and place it into a large mixing bowl.
Peel and grate the carrots, then add them to the bowl.
In a separate bowl, combine mayonnaise, sour cream, vinegar, sugar, salt, mustard powder, and white pepper.
Whisk the dressing until smooth and well combined.
Pour the dressing over the cabbage and carrots.
Gently mix until all vegetables are evenly coated.
Cover and refrigerate for at least 30 minutes to let the flavors blend.
Stir again before serving and adjust seasoning if needed.

Notes

For best flavor, chill for 1–2 hours before serving.
Finely shredded cabbage gives the most authentic texture.
If the coleslaw becomes watery, drain excess liquid before serving.
Adjust sugar and vinegar slightly based on taste preference.