Name: Raising Cane’s Coleslaw Recipe
Prep time: 15 min
Total time: 45 min
Ingredients: 1/2 head of crisp green cabbage (thinly sliced); 1 tsp fresh lemon juice; 1/2 carrot (finely grated); 1/2 tsp celery seeds; 1 tbsp granulated sugar; 2 tbsp creamy mayonnaise; 1 tbsp Dijon mustard with a hint of spice; 1 tbsp distilled white vinegar; Salt and freshly ground black pepper (to taste)

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I love creamy coleslaw.
It is chilled, crispy, and would be delicious with so much crunch!

This is the type of coleslaw I tried the first time at Raising Cane, and I wanted to make my own version that is easy to make at home. I have tried numerous recipes and this is one of the basic recipes, which is almost similar to the original one but everyone at my place enjoys it too.

The coleslaw is excellent served with fried chicken, grilled meat, burgers or sandwiches or by itself. And it is ideal at lunch or dinner or picnics.

Recipe Name: Raising Cane’s Coleslaw Recipe
Dish Type: Salad
Style: Home Style
Prep Time: 15 minutes
Cook Time: 0 minutes
Servings: SERVINGS

Why This Coleslaw Salad Is So Special

One of such golden-day side dishes that will never go out of fashion is Coleslaw, cool, crispy, and filled with cream, full of flavors. This homemade coleslaw has been inspired by the popular one that is served at Raising Cane restaurants, and it is sweet, tangy, and accompanies chicken, BBQ, sandwiches, or even tacos, the perfect creamy one.

This Coleslaw Salad is special as it is not complicated and it is quick.
I will be able to schedule it between study breaks.
I also do not feel fatigued when preparing it.

The flavor is similar to that of Raising Cane Coleslaw.
It is creamy, as well as fresh.
It helps boring food to be interesting.

This salad demonstrates that simple food may also be tasty.

How to Make It

1. Prep the Veggies

Begin by taking the core away out of the cabbage and cutting it into very thin slices. Carrot Grate the carrot fine.

2. Whisk Together the Dressing

Add mayonnaise, Dijon mustard, sugar, lemon juice, and white vinegar to a medium bowl and whisk until smooth. Add the seeds of the celery and stir.

3. Combine Everything

Put cabbage and carrot in a very big bowl. Spoon the dressing on the surface and stir it softly- do not leave a bit of cabbage without being covered in that creamy stuff.

4. Season & Chill

Salt and black pepper Season with a pinch of freshly ground black pepper. Refrigerate and cover at least 30 minutes so that the flavors can be well married.

Ingredients Explained Simply

1/2 head of crisp green cabbage, thinly sliced
1 tsp fresh lemon juice
1/2 carrot, finely grated
1/2 tsp celery seeds
1 tbsp granulated sugar
2 tbsp creamy mayonnaise
1 tbsp Dijon mustard with a hint of spice
1 tbsp distilled white vinegar
Salt and freshly ground black pepper, to taste

Step-by-Step Instructions

Step 1: Prepare the Veggies

The first thing that I do is to wash the cabbage and take out the hard core that is present in its interior.
Then I cut the cabbage in thin slices.
I also shred the carrot to make it mix with cabbage well.

The initial step is not difficult- and coleslaw is so crispy when made with fresh vegetables.

Step 2: Make the Creamy Dressing

In a bowl, I put:

Mayonnaise
Vinegar
Lemon juice
Sugar
Celery seeds

Then I whisk everything together until it becomes smooth and creamy.

The smell of the lemon and sweet sugar always makes me happy!

Step 3: Mix the Vegetables and Dressing

I sprinkle the cabbage and carrot with the creamy dressing. I then stir all this with a large spoon until the vegetables are thoroughly covered.

Step 4: Add Salt and Pepper

Now I put in a little black pepper and the salt.
I mix again.

Step 5: Chill Before Serving

This step is important.
I cover the coleslaw and store it in the refrigerator at least half an hour.

The cold time allows the flavours to merge and it makes the coleslaw even tastier!

Tips From My Kitchen

Mix up the textures: For more color and crunch, add a little red cabbage.
Adjust sweetness: Love sweeter slaw? Add a little more sugar. Prefer tang? Increase the vinegar or lemon.
Make ahead: Coleslaw tastes even better after a few hours in the fridge — or make it the night before!
Upgrade the crunch: A sprinkle of toasted sunflower seeds or chopped nuts before serving adds extra texture.

How to Serve and Enjoy

I love eating this salad cold.
It is refreshing after a tiresome day.

It is delicious with fried stuff.
It is good with burgers as well.
I also consume it alone occasionally when studying.

With each bite, it is creamy and crunchy.
It turns plain meals into full course meals.

How to Store Leftovers

In case of remaining coleslaw I store it in an airtight container in the fridge.
It stays good for 2–3 days.

I simply stir it up before re-defining it.