Raising Cane’s Coleslaw
Ingredients
- 4 cups green cabbage finely shredded (about half a medium cabbage)
- 1 cup carrots finely shredded (2 medium carrots)
- ½ cup mayonnaise full-fat preferred, light mayo works too
- 1 tablespoon apple cider vinegar or white vinegar
- 1 tablespoon granulated sugar
- ¼ teaspoon salt adjust to taste
- ¼ teaspoon black pepper adjust to taste
- Optional: 1 teaspoon lemon juice for extra brightness
- Optional: ¼ teaspoon onion powder or celery seed for extra flavor
Instructions
- Shred cabbage and carrots finely; combine in a large bowl and mix evenly.
- In a small bowl, whisk together mayonnaise, vinegar, sugar, salt, and pepper until smooth.
- Add optional lemon juice and/or onion powder or celery seed if desired.
- Pour dressing over shredded cabbage and carrots.
- Toss thoroughly to coat all vegetables evenly.
- Taste and adjust seasoning with salt, pepper, or vinegar as needed.
- Cover and refrigerate for at least 1 hour to let flavors meld.
- Serve chilled as a side dish with chicken, sandwiches, fries, or burgers.
Notes
Use fresh, firm cabbage for best crunch.
Shred vegetables finely for authentic Raising Cane’s texture.
Mix dressing separately to ensure smooth consistency.
Add dressing gradually to avoid over-coating vegetables.
Refrigerate before serving to enhance flavor.
For a lighter version, substitute ½ cup Greek yogurt for mayonnaise.
Add extra crunch with shredded red cabbage or bell peppers.
Spice it up with ¼ teaspoon cayenne or a few drops of hot sauce.
Sweet twist: add ¼ cup diced apple or pineapple.
Vegan option: use plant-based mayonnaise.
Store in an airtight container in the fridge for up to 3 days; do not