Raising Cane’s Coleslaw Recipe
In every picnic or when we fire up the grill at home, I always bring out a big bowl of coleslaw. It’s something my family just loves.
Back in September 2024, we took a trip to Texas for a weekend getaway. I was in charge of the food, and guess what? I forgot to pack my homemade coleslaw.
My husband laughed when I panicked a little, but then I remembered Raising Cane’s has that creamy coleslaw everyone talks about. He picked some up, and the moment I took a bite—oh wow—I was hooked. Ever since, I’ve been making my own version at home.
So today, I’m going to share with you my take on the Raising Cane’s coleslaw recipe that’s easy, tasty, and just like the real deal!
What Does Raising Cane’s Coleslaw Taste Like?
If I had to describe Raising Cane’s coleslaw in one word, it would be balanced. It’s not too sweet. It’s not too tangy. It’s just right.
The first time I tasted it, I noticed it had a cool crunch from the cabbage and carrots. Then the creamy dressing kicked in—smooth with just enough tang from vinegar and lemon. It doesn’t taste like a dessert like some overly sweet coleslaws. And it’s not too sour either. It’s the kind of side that goes well with anything fried or grilled.
For me, it’s now my go-to slaw recipe. It reminds me of summer cookouts, crispy chicken tenders, and good times with my loved ones. If you’ve ever had Raising Cane’s before, you know how well their coleslaw pairs with everything else on the plate.
Raising Cane’s Coleslaw Ingredients
Raising Cane’s coleslaw Recipe is easy, classic, and the ingredients are simple. You’ll need:
- 14 ounces (1 regular size bag) Coleslaw Mix (green cabbage and carrots): This is your base—a handy mix of shredded green cabbage and carrots. You can shred your own if you want, but the bag makes life so much easier!
- Red Cabbage (2 leaves): A little red cabbage adds a pop of color and a slightly different crunch. It’s like the fun cousin at the coleslaw party.
- 1/4 cup Mayonnaise: This brings the creamy goodness. I love full-fat mayo for the richest flavor, but you can use light mayo if you prefer.
- 1/4 cup Sour Cream: Sour cream adds a tangy twist and keeps the dressing smooth and light.
- 1 tablespoon Apple Cider Vinegar: This gives the coleslaw its zippy tang. It’s got a slight fruity vibe that’s perfect here.
- 2 teaspoons Sugar: Just a touch of sweetness to balance the tang. Don’t worry, it won’t taste like dessert!
- 1 teaspoon Lemon Juice: A splash of lemon juice brightens everything up, like a little burst of sunshine.
- Salt and Black Pepper to taste: These are your flavor boosters. Add a pinch or two until it tastes just right.
Coleslaw Variations
I love this recipe as is, but you can switch it up! Here are some easy ideas:
- Swap the cabbage: Use Napa or Savoy cabbage for a softer crunch.
- Add more veggies: Toss in shredded onions or bell peppers for extra flavor.
- Change the dressing: Skip the creamy stuff and mix oil and vinegar for a lighter version.
Kitchen Equipment Needed
You don’t need much to make this coleslaw. Here’s what I use:
- A large mixing bowl: Big enough to hold everything and let you stir without making a mess.
- A sharp knife and cutting board: For chopping the red cabbage (skip this if you buy it pre-shredded).
- A spoon or spatula: Perfect for mixing the dressing and cabbage together.
- A refrigerator: To chill the coleslaw and let the flavors come together.
How to Make Raising Cane’s Coleslaw
Step 1 | Chop the red cabbage
Take 2 leaves of red cabbage and chop them up into thin slices. You don’t need much—just enough to add a little color and crunch.
Step 2 | Mix the cabbage
In a big bowl, add the chopped red cabbage and your bag of coleslaw mix (which already has green cabbage and carrots). Stir it gently with a spoon to combine.
Step 3 | Add the dressing ingredients
Now, in the same bowl, add in 1/4 cup mayonnaise, 1/4 cup sour cream, 1 tablespoon apple cider vinegar, 2 teaspoons sugar, 1 teaspoon lemon juice, and salt and black pepper to your taste.
Step 4 | Mix it all up
Grab a spoon or spatula and stir everything together really well. Keep mixing until the dressing is fully coating the cabbage mix. You want every bite to be creamy and even.
Step 5 | Chill and Serve
Once everything’s mixed, cover the bowl and pop it in the fridge for 30 minutes. This lets the flavors meld and gives the coleslaw that creamy texture.
After chilling, give it one final stir—and it’s ready to serve! Tastes just like the Raising Cane’s version (maybe even better since it’s homemade).
Tips for the BEST Coleslaw
Here are my top tips for making perfect raising cane’s coleslaw recipe every time:
- Don’t skip the chilling time. The 30-minute rest in the fridge is what makes the flavors come together.
- Taste before serving and add more salt, pepper, or lemon juice if needed.
- For extra crunch, make the coleslaw just 1-2 hours before serving. If it sits too long, it can get soggy.
- Pat your cabbage dry with paper towels if it seems very wet after washing. Extra moisture waters down the dressing.
- Cut everything into similar sizes so each bite has a good mix of flavors.
- For a lighter version, use light mayo and Greek yogurt instead of sour cream.
- Don’t use pre-shredded carrots sold separately – they’re often dry. The mix in the bag is fresher.
Make-Ahead Tips
I love that I can make this Raising Cane’s coleslaw ahead of time! Actually, it tastes even better when made a day before. Here’s how I plan ahead:
You can chop the red cabbage up to 2 days before you need it. Just store it in a ziplock bag with a paper towel inside to absorb extra moisture. Keep it in the fridge until you’re ready to mix with the coleslaw mix.
For the best flavor and texture, mix everything together at least 30 minutes before serving, but not more than 24 hours ahead. If you mix too far ahead, the coleslaw can get too soft and watery.
If you’re taking this to a picnic or potluck, pack it in a container with ice packs to keep it cold and safe to eat. I never leave coleslaw out for more than 2 hours, especially on hot days.
This coleslaw actually tastes even better the next day once all the flavors have had time to blend together. Just give it a quick stir before serving again.
What to Serve with Coleslaw
This coleslaw is the kind of side dish that works with everything. I usually serve it with fried chicken or grilled chicken strips. It’s also perfect with burgers, hot dogs, pulled pork, and even fish sandwiches.
Sometimes, I just grab a fork and eat it on its own. It’s that good. My kids even like it, and they’re usually picky with veggies.
Raising Cane’s Coleslaw Recipe FAQs
1. Can I use homemade cabbage instead of bagged mix?
Yes, you can! If you want to slice your own cabbage and carrots, go for it. I do it sometimes when I have fresh cabbage at home. Just slice them thin, like what you see in the pre-cut bags.
2. Can I make Raising Cane’s coleslaw without mayonnaise?
Yes, you can substitute mayonnaise with plain Greek yogurt or extra sour cream. The texture will be slightly different—yogurt makes it tangier and lighter, but it still tastes great. Mayonnaise gives the classic creamy flavor, so choose based on your preference.
3. What if I don’t have sour cream?
No problem. You can use plain Greek yogurt as a substitute. It gives a little tang and creaminess just like sour cream. You could also skip it, but I think it helps with the texture.
4. How do I keep coleslaw from getting watery?
Drain any excess moisture from cabbage before mixing. Don’t add too much dressing, and chill the coleslaw to help the dressing thicken. Mixing gently also keeps the cabbage crisp.
5. Is this the exact Raising Cane’s recipe?
It’s a copycat version, meaning it tastes really close. The exact Cane’s recipe isn’t shared by the company, but this version gives you the same creamy, tangy goodness right at home.
Raising Cane’s Coleslaw Recipe
Make Raising Cane’s coleslaw at home in just 40 minutes! This creamy, tangy coleslaw recipe is a perfect side dish for any meal. Tastes just like Cane’s!
Ingredients
- 14 ounces coleslaw mix (green cabbage and carrots)
- 2 leaves red cabbage, thinly sliced
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon apple cider vinegar
- 2 teaspoons sugar
- 1 teaspoon lemon juice
- Salt and black pepper, to taste
Instructions
Step 1 | Chop the red cabbage
Take 2 leaves of red cabbage and chop them up into thin slices. You don’t need much—just enough to add a little color and crunch.
Step 2 | Mix the cabbage
In a big bowl, add the chopped red cabbage and your bag of coleslaw mix (which already has green cabbage and carrots). Stir it gently with a spoon to combine.
Step 3 | Add the dressing ingredients
Now, in the same bowl, add in 1/4 cup mayonnaise, 1/4 cup sour cream, 1 tablespoon apple cider vinegar, 2 teaspoons sugar, 1 teaspoon lemon juice, and salt and black pepper to your taste.
Step 4 | Mix it all up
Grab a spoon or spatula and stir everything together really well. Keep mixing until the dressing is fully coating the cabbage mix. You want every bite to be creamy and even.
Step 5 | Chill and Serve
Once everything’s mixed, cover the bowl and pop it in the fridge for 30 minutes. This lets the flavors meld and gives the coleslaw that creamy texture.
After chilling, give it one final stir—and it’s ready to serve! Tastes just like the Raising Cane’s version (maybe even better since it’s homemade).
Nutrition Information:
Serving Size:
1Amount Per Serving: Calories: 160Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gCholesterol: 10mgSodium: 110mgCarbohydrates: 7gFiber: 2gSugar: 4gProtein: 1g
Did you make this recipe? Leave a ⭐ rating and tell me how it turned out!
