Raising Cane’s Coleslaw Recipe

When it comes to comfort food sides, coleslaw reigns supreme. Whether you’re pairing it with crispy fried chicken, barbecue ribs, or just looking for that perfect creamy-crunchy bite, a good slaw is non-negotiable.

And when it comes to iconic coleslaw, few do it better than Raising Cane’s. But what if we told you that you could make an even better version at home? In today’s recipe, we’re unlocking the secrets behind Raising Cane’s Coleslaw Recipe, but with a gourmet twist using just three simple ingredients and some chef-tested techniques.

Whether you’re making it for your next cookout or preparing fresh sides for your deli counter, this coleslaw will have people coming back for seconds-and asking for your secret.

What Does Raising Cane’s Coleslaw Taste Like?

Raising Cane’s coleslaw delivers a refreshing balance of creamy, tangy, and slightly sweet flavors. It’s not overly heavy like some deli slaws-its light, crisp texture comes from finely shredded cabbage and carrot, while the signature dressing brings a rich yet mellow creaminess, like the Red Chili Caramel.

The mayo-based sauce is smooth with a subtle vinegar kick, making it the perfect counterpoint to the chain’s fried chicken and Texas toast.

Unlike overly sweet or heavily dressed versions, Cane’s coleslaw keeps things simple and clean, enhancing rather than overwhelming your meal. It’s the cool, crunchy bite that rounds out every box combo just right.

Ingredients Required for Raising Cane’s Coleslaw Recipe

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

• Cabbage – 50% of your total mix, finely sliced into matchsticks
• Carrots – 5%, peeled and julienned
• Rich Sauces Real Mayonnaise – 45%, thick, creamy, and full of flavor

Kitchen Utensil You’ll Need

1. Sharp chef’s knife
2. Peeler
3. Large mixing bowl
4. Cutting board
5. Spoon or spatula for mixing
6. Measuring scale or cups

Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes

How to Make Raising Cane’s Coleslaw

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

1. Start with the Freshest Ingredients
Begin with crisp green cabbage and bright orange carrots. These are the base of your slaw, so freshness is key. Peel your carrots-yes, it’s surprising how many people skip this step-and slice both vegetables into thin matchstick-like strips. Not only does this give you a better mouthfeel, but it also ensures every bite is coated evenly.

2. Use Premium Mayonnaise
Here’s the game-changer: Rich Sauces Real Mayonnaise. Think of it as the Rolls Royce of mayo-foil-sealed for freshness, thick, creamy, and packed with flavor. Before mixing, break the tension in the mayonnaise by giving it a gentle stir; this softens it and helps it bind better with the vegetables.

3. Get the Proportions Right
Great coleslaw is all about balance. Use 50% cabbage, 5% carrot, and 45% mayonnaise. These proportions create a slaw that’s creamy but still packed with crunch and flavor.

4. Mix Like a Pro
In your large mixing bowl, push the veggies to one side. Add your worked mayo into the cleared side, then gently fold it into the vegetables. Be patient-make sure every shred of cabbage and carrot is luxuriously coated. The goal is a smooth, rich slaw with no dry patches.

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

1. With Crispy Fried Chicken
Let’s be honest-this is the classic combo for a reason. There’s something magical about biting into juicy, golden fried chicken and following it up with a cold, tangy bite of coleslaw. It’s our go-to weekend dinner!

2. Piled High on Pulled Pork Sandwiches
We once served this coleslaw on top of pulled pork sliders at a backyard BBQ, and people raved about them for weeks. The creamy slaw cuts through the richness of the pork and adds just the right amount of crunch.

3. Stuffed in Tacos
Sounds a bit wild, but trust us-add this slaw to your fish or shrimp tacos. That creamy crunch is the perfect contrast to spicy, smoky seafood. It’s a staple for our taco nights now.

4. As a Side for Grilled Burgers
Sometimes we skip the fries and serve this slaw on the side of a good grilled burger. Or better yet-on the burger. It adds texture, moisture, and that cool contrast that makes every bite better.

5. Tucked Inside BBQ Chicken Wraps
We once had leftover slaw and BBQ chicken, so we threw them into a wrap with some cheddar-and wow, instant lunch favorite. Now we make extra slaw just to have it on hand for wraps during the week.

6. On Top of Loaded Baked Potatoes
This one was a happy accident. We were making loaded potatoes with cheese and bacon and decided to throw on some slaw for crunch. Total game changer. Try it once, and you’ll do it every time.

7. Paired with Grilled Sausages
Next time you’re grilling brats or sausages, serve a scoop of this coleslaw on the side. It’s the perfect cooling companion to spicy or smoky sausage links. We never fire up the grill without it anymore.

8. Inside a Crispy Chicken Sandwich
One word: texture. The creaminess of the slaw with crispy chicken and a soft bun? Just wow. We now make this sandwich at home regularly, and honestly-it rivals any fast food version.

9. As a Side to Battered Fish & Chips
We served this alongside beer-battered fish one Friday night, and it totally stole the show. The richness of the mayo-based slaw balances perfectly with salty, crispy fish. We now call it our “pub night slaw.”

10. Topped on Spicy Ramen Bowls
This might be our quirkiest pairing, but hear us out: cold slaw on hot ramen. Especially if your noodles are spicy-it’s creamy, cooling, and a texture party in every bite. It started as an experiment and became a go-to comfort dish.

Some Tips on This Raising Cane’s Coleslaw Recipe

1. always wash my hands first.
   It might sound simple, but clean hands make clean food! I wash my hands before touching anything.
2. pick the freshest cabbage I can find.
   If it looks green and crisp, it’s good. If it’s soft or brown, I skip it. Fresh cabbage makes crunchy coleslaw.
3. peel the carrot every time.
   I used to skip this, but trust me-peeled carrots taste better and look nicer too.
4. cut the cabbage into tiny strips like matchsticks.
   Not big chunky bits. Thin strips are easier to mix and eat. And I keep my fingers far away from the knife!
5. use thick mayonnaise.
   Thin mayo makes runny slaw. I use Rich Sauces Real Mayonnaise because it’s super thick and creamy.
6. stir the mayo before I add it.
   This little trick makes it softer and easier to mix with the veggies. It’s like waking it up before the party!
7. measure everything.
   I used to just guess, but now I use 50% cabbage, 5% carrot, and 45% mayo. It turns out perfect every time.
8. mix it gently, not fast.
   I learned to take my time and fold the mayo in slowly. That way, every bit gets coated just right.
9. let it chill in the fridge.
   Even 30 minutes makes a big difference. Cold slaw = tastier slaw.
10. taste it before I serve it.
    Sometimes I add a tiny pinch of salt or pepper at the end. Just a little makes it even better.

How to Store and Reheat Raising Cane’s Coleslaw

Want to go the extra mile? Chill your coleslaw for 30 minutes before serving. It gives the flavors time to meld and makes for an even creamier, crunchier texture.

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 Recipe that people often ask.

1. What is in Raising Cane’s coleslaw?

Raising Cane’s coleslaw is famously simple but effective. From what we’ve tasted and recreated, it mainly consists of shredded cabbage, a small amount of carrot, and a creamy mayonnaise-based dressing. The magic is in the balance-nothing overpowering, just a smooth, fresh crunch with every bite.

2. What is the coleslaw sauce made of?

In our version, the sauce is just Rich Sauces Real Mayonnaise-and that’s honestly all you need. It’s thick, creamy, and packed with flavor right out of the container. By gently working the mayo before mixing, it blends beautifully into the cabbage and carrot without needing sugar, vinegar, or extra seasoning.

3. What is KFC coleslaw made of?

KFC’s coleslaw is quite different. It’s more finely chopped, almost minced, and has a tangy, sweet dressing made from mayonnaise, vinegar, sugar, and sometimes even a splash of buttermilk. Ours is closer to Cane’s-more textural and creamy without the sweet-sour profile.

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

Yes, if you’re ordering at the restaurant, you can usually substitute the coleslaw for extra fries or toast, depending on location. But honestly? After making this at home, you won’t want to skip it anymore.

5. Why use Rich Sauces Real Mayonnaise instead of any mayo?

We’ve tried a few brands, but Rich Sauces has that luxurious, creamy thickness you need to make the slaw really stand out. It doesn’t go watery or bland like cheaper mayonnaise sometimes does. It gives the slaw body and richness-just like the pros use.

6. Do I need to add sugar or vinegar to this coleslaw?

Nope! That’s the beauty of this version. Because the mayo is so full-bodied and flavorful, you don’t need to add sugar, vinegar, or any other extras. Just three ingredients, and you’re done.

7. Can I prep this coleslaw ahead of time?

Absolutely. In fact, we often make it a few hours ahead and chill it. That helps the flavors meld even more. Just make sure it’s well covered and refrigerated until you’re ready to serve.

8. How do you cut the cabbage for this coleslaw?

We always recommend slicing the cabbage into matchstick-style strips. It gives the best texture and ensures even coating. Take your time-keep your fingers safe-and don’t rush the slicing. It makes a difference.

9. What type of carrot should I use?

Any fresh, firm orange carrot will work. Just peel it first (you’d be surprised how many people skip this) and julienne it finely. It’s a supporting actor to the cabbage, so you only need a small amount for color and a touch of sweetness.

10. How long will this coleslaw last in the fridge?

It’ll stay good for about 2 to 3 days in an airtight container in the fridge. After that, it may start to lose its crunch. But trust us-it usually disappears long before then!

So there you have it-a coleslaw that pays homage to Raising Cane’s but levels it up with chef secrets and quality ingredients. With just three components and the right technique, you’re not just making a side-you’re creating a standout dish that’s bound to be the talk of the table.

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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