Raising Cane’s Coleslaw Recipe

If you’ve ever tasted Raising Cane’s coleslaw, you know it’s more than just a side dish-it’s a little bowl of creamy, crunchy goodness that brings a fresh bite to your meal.

I remember the first time I tried the Raising Cane’s coleslaw recipe at home. I was surprised by how simple the ingredients were, but the taste was just like what you get at the restaurant. This coleslaw is cool, creamy, and just a bit tangy, making every bite special.

It’s the kind of dish that makes your kitchen smell inviting and your table feel complete. And if you love Cane’s, you know their famous dipping sauce is the perfect match for this coleslaw. Let’s make your home feel like Raising Cane’s today!

Why I Love This Raising Cane’s Coleslaw

I’m hooked on this Raising Cane’s coleslaw recipe, and here’s why it’s a staple in my kitchen:

1. Fresh and Crunchy: The cabbage and carrots stay crisp, giving every bite a satisfying crunch.
2. Perfect Balance: It’s creamy but not heavy, with just the right mix of sweet and tangy flavors.
3. Super Easy: You can whip it up in minutes with simple ingredients I already have at home.
4. Versatile: It goes with everything—chicken, burgers, or even tacos!

This coleslaw is my go-to when I want a quick, tasty side that feels special. It reminds me of summer cookouts and meals with friends.

Raising Cane’s Coleslaw Ingredients

Here’s everything you need to make this Raising Cane’s coleslaw recipe. I’ve included details to help you pick the best ingredients.

• 14 ounces coleslaw mix (green cabbage and carrots): This is the base of the dish. I grab a pre-shredded bag from the store to save time. It usually has green cabbage and a few shredded carrots for color and sweetness. Look for a fresh mix with no wilting.
• 2 leaves red cabbage: Red cabbage adds a pop of purple and a slightly earthier flavor. You only need a little for color and crunch. Pick a firm head with bright, crisp leaves.
• 1/4 cup mayonnaise: This makes the dressing creamy and rich. I use full-fat mayo for the best flavor, but light mayo works if you want it lighter. Choose a brand you like since it’s a big part of the taste.
• 1/4 cup sour cream: Sour cream adds a tangy kick and keeps the dressing smooth. It’s lighter than using all mayo, which I love. Make sure it’s fresh for the best results.
• 1 tablespoon apple cider vinegar: This gives the coleslaw its zesty tang. It’s slightly fruity and balances the creaminess. If you don’t have it, white vinegar works, but apple cider is my favorite.
• 2 teaspoons sugar: A touch of sugar brings out the natural sweetness of the carrots and balances the vinegar. Granulated sugar dissolves easily, but you can use honey if you prefer.
• 1 teaspoon lemon juice: Fresh lemon juice adds a bright, citrusy note. I squeeze it fresh for the best flavor, but bottled works in a pinch.
• Salt (to taste): Just a pinch enhances all the flavors. I use regular table salt, but kosher salt is fine too.

Helpful Swaps

If you’re missing something, don’t worry! Here are some swaps that work well:

• Coleslaw mix: Shred your own green cabbage and carrots (about 4 cups cabbage, 1/2 cup carrots).
• Red cabbage: Skip it if you don’t have any; the coleslaw is still tasty.
• Mayonnaise: Use Greek yogurt for a lighter, tangier dressing.
• Sour cream: Plain yogurt or more mayo can replace it.
• Apple cider vinegar: White vinegar or rice vinegar works, but use a little less.
• Sugar: Honey or maple syrup can stand in for sugar.
• Lemon juice: Lime juice gives a similar zesty flavor.

Kitchen Equipment Needed

You don’t need fancy tools to make this Raising Cane’s coleslaw recipe. Here’s what I use:

1. Large mixing bowl: Big enough to toss all the ingredients without spilling.
2. Small bowl: For mixing the dressing.
3. Whisk or spoon: To blend the dressing smoothly.
4. Sharp knife: If you’re chopping red cabbage yourself.
5. Cutting board: For prepping the red cabbage.
6. Measuring cups and spoons: To get the dressing amounts just right.
7. Spatula or tongs: For mixing the coleslaw evenly.
8. Fridge: To chill the coleslaw before serving.

How To Make Raising Cane’s Coleslaw

Making this Raising Cane’s coleslaw recipe is so easy, even if you’re new to cooking. Follow these steps, and you’ll have a creamy, crunchy side dish in no time.

Step 1 | Prep the red cabbage

Take 2 leaves of red cabbage. Roll them up tightly, like a little burrito, and slice them into thin strips with a sharp knife. If any pieces are too long, cut them in half. This keeps everything bite-sized and adds a pretty purple color.

Step 2 | Mix the veggies

Grab a large mixing bowl and dump in the 14-ounce bag of coleslaw mix (green cabbage and carrots). Add your sliced red cabbage. Stir gently with a spoon or tongs to mix the colors evenly. It already looks fresh and crunchy!

Step 3 | Make the dressing

In a small bowl, add 1/4 cup mayonnaise, 1/4 cup sour cream, 1 tablespoon apple cider vinegar, 2 teaspoons sugar, and 1 teaspoon lemon juice. Sprinkle in a pinch of salt and a little black pepper. Whisk it all together until it’s smooth and creamy. Taste it—if you want more tang, add a tiny bit more vinegar or lemon juice.

Step 4 | Combine everything

Pour the dressing over the cabbage mix in the large bowl. Use a spatula or tongs to toss everything together. Make sure every piece of cabbage and carrot is coated with the creamy dressing. Don’t overmix, or the cabbage might get soggy.

Step 5 | Chill it

Cover the bowl with plastic wrap or a lid and pop it in the fridge for at least 30 minutes. This lets the flavors blend and makes the coleslaw taste even better. If you have time, let it sit for an hour or even overnight.

Step 6 | Taste and adjust

Before serving, give the coleslaw a quick toss. Taste it and add more salt, pepper, or lemon juice if you think it needs a little extra zing. I sometimes add a tiny sprinkle of pepper for a bit more flavor.

Step 7 | Serve it up

Scoop the coleslaw into a serving bowl or dish it out with tongs. It’s ready to enjoy with your favorite meal!

Recipe Tips for Success

Here are some quick tips to make your Raising Cane’s coleslaw recipe turn out perfect every time:

• Use fresh veggies: Check that your coleslaw mix is crisp, not wilted, for the best crunch.
• Don’t skip chilling: The 30-minute fridge time helps the flavors come together.
• Pat cabbage dry: If your cabbage is wet after washing, pat it with paper towels to avoid a watery dressing.
• Cut evenly: Make sure red cabbage slices are thin and uniform for a consistent texture.
• Taste as you go: Adjust the dressing with more vinegar, sugar, or salt to suit your taste.
• Serve with a slotted spoon: This keeps extra dressing from pooling on the plate.

Make Ahead Tips

I love that this Raising Cane’s coleslaw recipe tastes even better when made ahead. You can prep it the day before, and it’s perfect for busy days.

Just mix the veggies and dressing, cover the bowl tightly, and store it in the fridge. It stays fresh and crunchy for up to 24 hours. If you’re making it more than a day ahead, keep the dressing separate and toss it with the cabbage mix a few hours before serving.

This keeps the veggies from getting soggy. Give it a quick stir before serving to refresh the flavors. Making it ahead saves time and lets the coleslaw develop a deeper, tastier flavor.

What Can Serve With Raising Cane’s Coleslaw

This Raising Cane’s coleslaw recipe pairs so well with lots of dishes. Here are my favorite ways to serve it:

1. Fried chicken: It’s just like at Raising Cane’s—the creamy slaw balances the crispy chicken.
2. Burgers: Add it as a topping or serve it on the side for a fresh crunch.
3. Tacos: It’s amazing with fish or shrimp tacos, adding a cool, creamy texture.
4. Pulled pork sandwiches: Pile it on top for a mix of creamy and smoky flavors.
5. Grilled meats: It’s a refreshing side for BBQ ribs or steak.

This coleslaw is super versatile. It adds a fresh, crunchy bite to rich, savory dishes, making every meal feel balanced.

How to Store Raising Cane’s Coleslaw

Storing this Raising Cane’s coleslaw recipe is easy. Put any leftovers in an airtight container and keep it in the fridge. It stays good for 3-5 days, but it’s crunchiest in the first 1-2 days.

The longer it sits, the softer the cabbage gets, so I try to eat it early. Give it a quick stir before serving to mix the dressing again. Don’t freeze it—the mayo and sour cream don’t hold up well, and the cabbage gets mushy.

If you want to prep ahead, store the dressing and veggies separately in the fridge and mix them a few hours before serving to keep it fresh.

Raising Cane’s Coleslaw Recipe FAQs

Here are answers to common questions about making this Raising Cane’s coleslaw recipe.

1. Can I use all green cabbage instead of red cabbage?

Yes, you can skip the red cabbage and use just the green cabbage in the coleslaw mix. The red cabbage adds color and a slightly different flavor, but the dish will still taste great without it. Just make sure your coleslaw mix is fresh for the best crunch. If you want a pop of color, you could add a few extra shredded carrots instead.

2. Can I make this coleslaw without mayonnaise?

Absolutely! If you don’t like mayo, swap it for Greek yogurt or a mix of yogurt and a little olive oil. The dressing will be lighter but still creamy and tangy. You might need to add a bit more lemon juice or vinegar to balance the flavor. Taste as you go to get it just right.

3. How can I make the coleslaw less sweet?

If you prefer less sweetness, cut the sugar to 1 teaspoon or skip it altogether. The carrots add some natural sweetness, so it won’t be bland. You can also add a little more apple cider vinegar or lemon juice for extra tang. Taste the dressing before mixing it with the veggies to adjust it to your liking.

4. Can I add other vegetables to the coleslaw?

Sure thing! You can mix in shredded broccoli, thinly sliced red onions, or bell peppers for extra flavor and crunch. Just keep the total amount of veggies about the same (around 14 ounces) so the dressing coats everything evenly. Chop them small so they blend well with the cabbage and carrots.

5. How do I keep the coleslaw from getting soggy?

To avoid soggy coleslaw, don’t overmix the veggies and dressing, and chill it for no more than 24 hours before serving. Pat the cabbage dry if it’s wet before mixing. If you’re making it ahead, store the dressing and veggies separately until a few hours before serving. This keeps the cabbage crisp and fresh.

Did you make this Raising Cane’s coleslaw recipe? Please leave a ⭐ rating and review!