Description
This Raising Cane’s Coleslaw Recipe is super easy to make, cool and creamy, and crisp and fresh, with cabbage and a smooth dressing for a tangy-sweet side you can feel good about making at home.
Ingredients
Scale
- ½ large white cabbage (or 1 medium), finely shredded
- 2 medium carrots, peeled and shredded
- ¼ brown onion, finely grated
- 1 cup (240 g) full-fat mayonnaise
- 3 tablespoons sour cream
- 1 tablespoon white wine vinegar
- ½ teaspoon salt
- 2 teaspoons sugar
- ⅛ teaspoon mustard powder
- Pinch of white pepper
Instructions
- Begin by discarding any wilted or damaged outer leaves from the cabbage half. Position it with the flat cut side facing down on the cutting board. Slice the half into four quarters, then cut away the tough inner core. Using either a mandoline set to its thinnest setting or a sharp chef’s knife, shred the cabbage into extremely fine strips. Transfer the shredded cabbage to a large mixing bowl.
- Peel the carrots completely to remove the outer layer. Employ a box grater fitted with the large grating holes or a mandoline to reduce the carrots to thin pieces. Add these carrot shreds to the bowl containing the cabbage.
- Take the quartered piece of brown onion and peel away the skin, then trim off any dried or root ends. Using the smallest grating holes on a box grater, grate the onion directly over the bowl. The goal is a very fine consistency, nearly a paste, which ensures it disperses uniformly throughout the mix.
- Measure one cup of mayonnaise and three tablespoons of sour cream, and deposit them directly onto the piled vegetables in the bowl.
- Incorporate one tablespoon of white wine vinegar. Evenly sprinkle half a teaspoon of salt and add two teaspoons of sugar. These components provide the necessary balance of tang and sweetness.
- Introduce one-eighth of a teaspoon of mustard powder along with a small pinch of white pepper. These two subtle components are what create the distinct Raising Cane’s–style flavor profile in the coleslaw.
- Employ a large spoon or a spatula to combine all elements. Fold the mixture, lifting from the bottom and scraping the sides, until every piece of vegetable is uniformly coated and no unseasoned patches remain.
- This homemade Raising Cane’s Coleslaw Recipe can be served immediately, but for optimal flavor, cover the bowl and refrigerate for a minimum of 30 minutes. Prior to serving, stir the coleslaw briefly to recombine, then move it to a serving dish.
- Prep Time: 15 minutes
Nutrition
- Calories: 220
- Sugar: 6g
- Fat: 21g
- Saturated Fat: 3.5g
- Trans Fat: 21g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg