Church's Chicken Cole Slaw features finely shredded cabbage and carrots tossed in a creamy, tangy dressing, delivering a refreshing, crunchy side dish with a hint of sweetness and zest.
Equipments
- Mixing bowl
- Chef's knife
- Cutting board
- Grater or food processor (for shredding cabbage and carrots)
- Measuring cups
- Measuring spoons
- Whisk
- Spatula or large spoon
- Salad spinner (optional, for drying cabbage)
- Serving bowl
Ingredients
- 4 cups finely shredded green cabbage
- 1 cup finely shredded carrots
- 1/4 cup finely chopped onion
- 2/3 cup mayonnaise
- 1/4 cup buttermilk
- 2 tablespoons apple cider vinegar
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Use fresh green cabbage and carrots for the best texture and flavor in your cole slaw. If possible, shred the vegetables finely using a grater or food processor to achieve the signature crunch. Mayonnaise and buttermilk provide the creamy base, while apple cider vinegar and lemon juice contribute the tangy zest essential to Church's Chicken Cole Slaw. Adjust the sugar and salt to balance sweetness and seasoning according to your taste. Your homemade cole slaw will closely replicate the refreshing, creamy side dish found on Church's Chicken copycat menu.
Instructions
- Wash and dry cabbage using a salad spinner (optional).
- Finely shred the cabbage with a chef's knife, grater, or food processor.
- Finely shred the carrots with a grater or food processor.
- Finely chop the onion.
- In a large mixing bowl, whisk together mayonnaise, buttermilk, apple cider vinegar, sugar, lemon juice, salt, and black pepper until smooth.
- Add shredded cabbage, carrots, and chopped onion to the bowl with the dressing.
- Gently toss everything together using a spatula or large spoon until thoroughly combined and evenly coated.
- Cover and refrigerate the coleslaw for at least 1 hour to chill and allow flavors to blend.
- Transfer to a serving bowl and serve chilled.
Substitution
Church's Chicken Cole Slaw copycat recipe uses a blend of finely shredded cabbage and carrots combined with a creamy dressing to replicate the iconic side dish's signature flavor and texture. If buttermilk is unavailable, you can substitute with regular milk mixed with 1 tablespoon of lemon juice or vinegar to achieve a similar tanginess. Using a food processor for shredding cabbage and carrots saves time but be careful not to over-process, as it can become too mushy and lose its crunch. When measuring sugar and vinegar, adjust to your taste to balance sweetness and acidity based on your preference. Drying the cabbage thoroughly in a salad spinner or with paper towels ensures the dressing adheres properly, preventing watery slaw.
Tips
Ensure the cabbage is washed thoroughly and dried well in a salad spinner to prevent a watery coleslaw. Finely shredding both cabbage and carrots with consistent thickness helps achieve the ideal texture and even flavor distribution. When mixing the dressing, whisk all ingredients until completely smooth to avoid lumps or uneven taste. Your coleslaw will taste best after refrigerating it for at least one hour, allowing the creamy dressing and vegetables to meld perfectly.
Nutritions
Church's Chicken Cole Slaw provides a nutritious combination of finely shredded green cabbage and carrots, which are rich in dietary fiber, vitamins C and K, and antioxidants. The creamy dressing made with mayonnaise and buttermilk adds healthy fats and calcium, while apple cider vinegar and lemon juice contribute a tangy flavor with minimal calories. This side dish contains moderate amounts of sugar and sodium, so be mindful of portion sizes to align with your dietary goals. You can enjoy this refreshing, crunchy salad as part of a balanced meal that supports digestion and overall wellness.
Storage
Store Church's Chicken Cole Slaw in an airtight container and keep it refrigerated at or below 40degF (4degC) to maintain freshness and prevent spoilage. Consume within 3 to 4 days for optimal flavor and texture. If you plan to use it later, avoid leaving your coleslaw at room temperature for more than 2 hours to ensure food safety.
Variation or Alternatives
Try substituting Greek yogurt for mayonnaise to create a lighter, tangier dressing while maintaining creaminess in Your coleslaw. Incorporate shredded red cabbage alongside green cabbage to add vibrant color and slightly different texture. For a subtle crunch, toast a handful of sunflower seeds or chopped pecans and sprinkle them on top before serving. Experiment with a splash of Dijon mustard in the dressing to introduce a mild sharpness that complements the sweetness and acidity.
Allergies
Church's Chicken Cole Slaw contains mayonnaise and buttermilk, both common allergens due to their egg and dairy content, which may trigger reactions in individuals with egg or milk allergies. The presence of ingredients like cabbage, carrots, and onions can occasionally cause sensitivities or digestive discomfort in some people. If you have known food allergies, review the ingredient list closely to ensure your safety.
Why this recipe?
Cole Slaw from Church's Chicken is loved for its creamy texture and balanced blend of tangy vinegar, sweet sugar, and crunchy cabbage. The recipe combines fresh ingredients with a signature dressing that delivers a refreshing contrast to the restaurant's savory fried chicken. You will appreciate how replicating this classic side at home brings the same satisfying zest and crunch, complementing any meal. Mastering this copycat Cole Slaw recipe is worth the effort for a delicious, homemade taste that matches Church's Chicken quality.