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Raising Cane’s Coleslaw - A finished dish on the kitchen table
Antonio Morelli

Raising Cane’s Coleslaw Recipe

This creamy Raising Cane’s Coleslaw Recipe is a perfect copycat of the restaurant favorite — crisp cabbage, sweet carrots, and a tangy-sweet dressing blended to perfection. Quick, budget-friendly, and best served chilled as a refreshing side with fried chicken or sandwiches!
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Prep Time 15 minutes
Cook Time 0 minutes
Resting Time Chilling 2 hours
Total Time 2 hours 15 minutes
Servings: 6 Servings
Course: Salad, Side Dish
Cuisine: American, Copycat Restaurant Style
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups shredded green cabbage
  • ½ cup shredded carrots
  • ½ cup mayonnaise
  • 2 tbsp white vinegar
  • 1 tbsp granulated sugar
  • ¼ tsp salt
  • ¼ tsp black pepper
  • ½ tsp lemon juice (optional for tang)

Equipment

  • Mixing bowl (large glass or ceramic)
  • Whisk or spoon
  • Measuring cups/spoons
  • Spatula
  • Knife & cutting board
  • Refrigerator-safe container

Method
 

  1. In a large bowl, combine mayonnaise, vinegar, sugar, salt, pepper, and lemon juice.
  2. Add shredded cabbage and carrots, then mix until evenly coated.
  3. Now cover the coleslaw & refrigerate for at least 2 - 3 hours approx. before serving.
  4. Stir again before serving chilled.

Notes

  • Use fresh cabbage for the best crunch.
  • Letting it rest enhances the flavor and creamy texture.
  • Can be made a day ahead for convenience.
  • Adjust sugar or vinegar to taste — Cane’s slaw is slightly sweet and tangy.