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Culver's Coleslaw Recipe - A homemade copycat finished dish
Antonio Morelli

Culver's Coleslaw Recipe

This Culver’s Coleslaw Recipe (2025 Copycat Version) is a creamy, tangy, and slightly sweet side dish that perfectly mimics the iconic restaurant flavor. With just a few simple ingredients, you can make this refreshing salad at home — perfect with fried chicken, burgers, or BBQ dinners.
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Prep Time 15 minutes
Cook Time 0 minutes
Resting Time 2 hours
Total Time 1 hour 20 minutes
Servings: 6 Servings
Course: Salad, Side Dish
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups finely shredded green cabbage
  • 1 cup shredded carrots
  • ½ cup mayonnaise (Hellmann’s or Duke’s preferred)
  • 2 tbsp white vinegar
  • 2 tbsp sugar
  • 1 tbsp lemon juice
  • ¼ tbsp salt
  • ¼ tbsp black pepper
  • ½ cup finely chopped onion or ½ teaspoon celery seed [optional]

Equipment

  • Sharp knife or mandolin slicer
  • Large mixing bowl
  • Small whisk or fork
  • Measuring cups/spoons
  • Airtight container or bowl with lid

Method
 

  1. In a small bowl, whisk together mayonnaise, vinegar, sugar, lemon juice, salt, and pepper until smooth.
  2. First, take a large mixing bowl, add shredded cabbage & carrots, and mix them perfectly.
  3. Pour the dressing over the vegetables and gently toss until evenly coated.
  4. Cover and refrigerate for at least 1–2 hours to let the flavors blend and the dressing thicken.
  5. Stir before serving, then enjoy your homemade Culver’s-style coleslaw!

Notes

  • You can try a Greek yogurt for half of the mayonnaise for a healthier version.
  • Add a splash of pickle juice or a pinch of mustard powder for extra tang.
  • You can keep it in an airtight container for 2-3 days for the best use.
  • Avoid freezing — coleslaw doesn’t retain its crisp texture once thawed.