Raising Cane’s Coleslaw Recipe

I remember sitting at my kitchen table on a warm afternoon, craving something cold, crisp, and creamy to go along with my homemade fried chicken. I didn’t want just any side-I wanted that one coleslaw I always enjoyed from Raising Cane’s.

That creamy, tangy slaw with just the right crunch. It took me right back to those simple days when I’d grab a meal after work and dig into that soft toast, crispy chicken, and of course, that coleslaw.

I missed that flavor so much, I decided to recreate it at home. After a few tries, I found the perfect balance-sweet, tangy, creamy, and crunchy-just like the one from the restaurant.

This Raising Cane’s Coleslaw Recipe is easy to make, even if you’ve never made coleslaw before. I used ingredients you probably already have in your kitchen. It’s perfect for a quick lunch or dinner side dish, and it keeps well in the fridge.

What Does Copycat Raising Cane’s Coleslaw Taste Like?

This coleslaw is my go-to summer side. It’s super creamy but not heavy, with a light tang from lemon juice and a tiny hint of sweetness.

The cabbage stays crisp, the carrots add color, and the red onion gives a mild bite (don’t worry-it’s not strong!). The dressing clings perfectly to every shred, making it juicy but not soggy.

If you’re someone who doesn’t usually like coleslaw, this one might change your mind. It’s fresh, clean, and doesn’t try too hard. That’s what makes it special.

Raising Cane’s Coleslaw Ingredients

• 1 medium cabbage (shredded): This is the base. Cabbage gives that classic crunch and holds the dressing nicely.
• 1 medium carrot (shredded): Brings a touch of color and a little natural sweetness. It’s also good for texture.
• 1 medium red onion (thinly sliced): Adds sharpness but not too much. Soaking it in water softens the taste so it doesn’t overpower the slaw.

Dressing Ingredients:

• 1 & 1/4 cup mayonnaise: This makes the dressing rich and creamy. It binds everything together.
• 3 tbsp evaporated milk: Gives a smooth texture and soft flavor that blends well with mayo. It’s creamier than regular milk.
• 2 tbsp lemon juice: Brings brightness and that fresh kick you expect in good coleslaw.
• 2–3 tsp sugar: Just enough to balance out the tartness. You can adjust this depending on how sweet you like it.
• Salt and pepper to taste: A pinch of each wakes up all the other flavors.

Helpful Swaps

Sometimes you don’t have everything or want to change it up. Here are some swaps that work great:

1. Cabbage: Green cabbage is my go-to, but purple cabbage is looking good and tastes the same. You could even mix them for a cool look.
2. Carrot: If you’re out of carrots, just use more cabbage. It won’t change much, but I like the carrot’s sweetness.
3. Red onion: Yellow or white onions work if you don’t have red. Red just looks nicer and tastes a bit milder.
4. Evaporated milk: Regular milk or a splash of cream does the job if you don’t have evaporated milk handy.
5. Lemon juice: Swap it with white vinegar or apple cider vinegar for a tangy twist.
6. Sugar: Honey or maple syrup can step in for sugar. They’re natural and taste just as good.

Kitchen Appliances

1. Wooden cutting board: For chopping and shredding veggies.
2. Mandoline slicer: Makes shredding cabbage and carrots quick and even. (Be careful-it’s sharp!)
3. Sharp knife: For slicing the red onion thinly.
4. Mixing bowls: One for the dressing and one for combining everything.
5. Whisk or spoon: To mix the dressing smoothly.
6. Large bowl: For soaking the onions and mixing the coleslaw.

How To Make Raising Canes Coleslaw

Step 1 | Prep the cabbage

Place your cabbage on a cutting board. Cut it into quarters, then use a mandoline or knife to shred it thinly. Put the shredded cabbage in a large bowl.

Step 2 | Shred the carrot

Use the mandoline or a grater to shred the carrot thinly. Set it aside.

Step 3 | Slice the onion

Thinly slice the red onion. Soak the slices in cold water for 10 minutes to mellow out the strong flavor.

Step 4 | Make the dressing

In a separate bowl, mix 1 & 1/4 cup mayonnaise, 3 tbsp evaporated milk, 2 tbsp lemon juice, 2-3 tsp sugar, and a pinch of salt and pepper. Stir until smooth.

Step 5 | Combine everything

Drain the red onion and add it to the bowl with cabbage and carrots. Pour the creamy dressing over all the vegetables. Mix well until everything is coated.

Step 6 | Serve

Place the creamy coleslaw on a plate or in a serving bowl. Enjoy it fresh!

Recipe Perfection Tips

• Chill before serving: Gives the best taste and texture.
• Don’t overmix: Just stir until coated-too much mixing softens the crunch.
• Taste the dressing before adding: Adjust salt, sugar, or lemon if needed.
• Use fresh veggies: Older cabbage or carrots can get soggy.
• Slice onions thin: Thick cuts make the onion taste too strong.

Best Way To Serve Raising Cane’s Coleslaw

This coleslaw goes great with almost any meal. I like it best with crispy chicken or fried fish because it cools down the heat and adds balance. It also tastes good next to grilled meats or tucked inside a sandwich for a fresh crunch.

You can even scoop a spoonful on top of tacos or hot dogs if you want a cool contrast. And let’s be honest, sometimes I eat it straight from the bowl with a fork-it’s that good.

Try pairing it with roasted potatoes or even baked beans. It brings freshness and helps round out a heavier plate. This coleslaw isn’t just a filler. It adds something special to any dish.

Make Ahead & Storage Tips

You can make this coleslaw a few hours ahead of time if you’re planning your meal. Just keep it in the fridge, covered well. It actually tastes better after sitting for a while because the flavors mix together.

If you want to store leftovers, put them in an airtight container and keep them in the fridge. It stays good for up to 2 days. After that, the cabbage starts getting too soft.

I don’t recommend freezing coleslaw. The veggies will get soggy and the dressing won’t hold up well. So it’s best to make just what you need or eat it within a couple of days.

Raising Cane’s Coleslaw Recipe FAQs

1. Can I use bagged coleslaw mix instead of fresh cabbage?

Yes, you can. It’s a good time-saver. Just check the ingredients and make sure it’s only cabbage and carrots, not already dressed. Add your own dressing using this recipe.

2. Why soak the red onion in water?

Soaking cuts down the sharpness of the onion. It helps make the flavor milder, which works better with the creamy dressing. You don’t want the onion to take over the whole taste.

3. Can I make it without sugar?

Yes, you can leave out the sugar or use a small amount of honey. Just remember, the sugar helps balance the tangy lemon and mayo, so try a little sweetener to keep that balance.

4. What can I do if my coleslaw tastes too sour or too sweet?

If it’s too sour, add a little more sugar or mayonnaise. If it’s too sweet, add a splash more lemon juice or a pinch of salt. Taste and adjust until it’s just right for you.

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

If you want to keep your coleslaw crisp, you can salt the shredded cabbage and let it sit for 10 minutes, then squeeze out any extra water before mixing with the dressing. This helps keep the salad from getting soggy.

6. How do I know if the coleslaw has gone bad?

If your coleslaw smells sour, looks watery, or the cabbage feels too soft, it’s time to toss it. Always store it cold and eat it within 2 days for best taste and texture.

This Raising Cane’s Coleslaw Recipe is one of those simple dishes that always feels right. It’s easy to make, uses basic ingredients, and brings back that comforting, cool flavor you expect from a good slaw.

Did you make this recipe? Please leave a ⭐ rating and review!