If you’ve ever enjoyed a meal at Culver’s and found yourself craving that perfectly creamy, tangy coleslaw, you’re not alone. This beloved side dish has a cult following, and the good news is you can recreate it in your own kitchen.
Learning how to make Culver’s coleslaw is easier than you think, requiring just a handful of fresh ingredients and about 15 minutes of prep time. This copycat Culver’s coleslaw recipe delivers that signature creamy texture and balanced flavor that makes the original so addictive.
Whether you’re planning a backyard barbecue, a fish fry, or simply want a refreshing side dish, this homemade version rivals the restaurant classic.
What Does It Taste Like?
Culver’s coleslaw strikes a beautiful balance between creamy and tangy with a subtle sweetness that never overwhelms. The shredded cabbage provides a satisfying crunch, while the creamy mayo-based dressing coats every strand without being heavy or goopy.
You’ll taste bright notes of lemon juice that cut through the richness, complemented by a hint of sweetness from the sugar. The red onion adds a mild sharpness (especially when properly soaked), and the carrot brings a touch of natural sweetness and color.
The texture is crisp yet tender-not watery or limp-with each bite delivering that signature Culver’s freshness. It’s comfort food that feels light and refreshing at the same time.
Culver’s Coleslaw Recipe Ingredients You’ll Need
For the Coleslaw Base:
- 1 medium green cabbage, shredded (~6 cups)
- 1 medium carrot, peeled and shredded
- 1 medium red onion, thinly sliced
For the Creamy Dressing:
- 1¼ cups mayonnaise (light mayo works too)
- 3 tablespoons evaporated milk (or regular milk/heavy cream)
- 2 tablespoons lemon juice (fresh preferred)
- 2-3 teaspoons sugar (adjust to taste)
- Salt and pepper to taste
Kitchen Utensils and Equipment
- Large mixing bowl
- Medium bowl (for dressing)
- Mandoline slicer or sharp chef’s knife
- Box grater
- Whisk
- Measuring cups and spoons
- Cutting board
- Vegetable peeler
Preparation and Cooking Time
Prep Time: 15 minutes
Chill Time: 30 minutes (recommended)
Total Time: 45 minutes
Servings: 8-10 side dish portions
How to Make Culver’s Coleslaw: Step-by-Step Instructions
Step 1: Prepare the Cabbage
Cut your cabbage in half, then into quarters. Cut out the hard core from each piece-this ensures tender, easy-to-eat slaw. Using a mandoline or sharp knife, shred the cabbage into thin strips about 1/8 inch wide. Consistency matters here for that authentic Culver’s texture. Transfer all the shredded cabbage to a large mixing bowl.
Step 2: Shred the Carrot
Peel your carrot and shred it using the larger holes on a box grater. You want nice, chunky pieces that add texture and visual appeal. Add the shredded carrot to the bowl with the cabbage, distributing it evenly throughout.
Step 3: Slice and Soak the Red Onion
Peel and slice the red onion as thin as possible-paper-thin slices are ideal. For a milder, less pungent flavor, soak the onion slices in a bowl of cold water for about 10 minutes. This simple trick removes the sharp bite while keeping the onion’s subtle flavor. Drain the onions thoroughly and add them to the cabbage-carrot mixture.
Step 4: Make the Creamy Dressing
In a separate medium bowl, combine the mayonnaise, evaporated milk, lemon juice, sugar, salt, and pepper. Whisk everything together vigorously until the dressing is smooth, creamy, and well-blended. Taste and adjust the seasonings-add more sugar if you prefer it sweeter, or extra lemon juice for more tang.
Step 5: Combine and Toss
Pour the dressing over the cabbage mixture. Using a large spoon or salad tongs, toss everything together thoroughly, ensuring every piece of vegetable gets coated with the creamy dressing. Take your time with this step to achieve even coverage.
Step 6: Chill and Serve
Cover the bowl and refrigerate the coleslaw for at least 30 minutes before serving. This resting time allows the flavors to meld together beautifully and lets the cabbage soften slightly while maintaining its crunch. Give it a quick stir before serving to redistribute the dressing.
Customization and Pairing Ideas for Your Copycat Culver’s Coleslaw
1. Add Extra Crunch with Seeds
Elevate your coleslaw by sprinkling toasted sunflower seeds, pumpkin seeds, or sesame seeds on top just before serving. This adds a nutty flavor and extra textural contrast that complements the creamy dressing beautifully.
2. Make it Spicy
For those who enjoy heat, add a dash of cayenne pepper to the dressing or mix in some finely diced jalapeños. You can also incorporate a teaspoon of hot sauce or sriracha into the mayo mixture for a zesty kick that transforms this mild coleslaw into something more exciting.
3. Create a Rainbow Slaw
While the classic version uses green cabbage, try mixing in some shredded purple cabbage for stunning visual appeal. You can also add julienned bell peppers in various colors-red, yellow, or orange-to create a vibrant, Instagram-worthy side dish.
4. Perfect Pairings for Fish and Seafood
This copycat Culver’s coleslaw recipe is exceptional alongside fried fish, fish tacos, or salmon burgers. The creamy, tangy flavors cut through the richness of fried foods while complementing the delicate taste of seafood perfectly.
5. Barbecue and Grilled Meats Companion
Serve this coleslaw at your next cookout with pulled pork sandwiches, grilled chicken, beef brisket, or ribs. It’s also fantastic piled on top of burgers or used as a topping for hot dogs, adding freshness and crunch to smoky, savory meats.
6. Make it a Complete Meal
Transform this side dish into a main course by adding protein. Toss in shredded rotisserie chicken, grilled shrimp, or even crispy chickpeas for a vegetarian option. This creates a satisfying lunch that’s both filling and refreshing.
7. Southern-Style Picnic Spread
Pair your homemade Culver’s-style coleslaw with classic picnic favorites like fried chicken, cornbread, baked beans, and potato salad. This combination creates an authentic American comfort food experience that’s perfect for potlucks, family reunions, or casual gatherings.
Expert Tips for Perfect Coleslaw Every Time
1. Don’t Skip the Cabbage Soaking (Optional But Helpful)
If you have extra time, after shredding your cabbage, you can soak it in ice-cold water for 10-15 minutes. This crisps up the cabbage and ensures maximum crunch. Just make sure to drain it very well and pat it dry before adding the dressing, or you’ll end up with watery coleslaw.
2. Control the Moisture Level
The biggest mistake with homemade coleslaw is letting it become watery. Cabbage releases moisture over time, so if you’re making this ahead, consider adding the dressing just 1-2 hours before serving rather than the night before. Alternatively, you can lightly salt the shredded cabbage, let it sit for 10 minutes, then squeeze out excess moisture before dressing.
3. Use Fresh Lemon Juice
While bottled lemon juice works in a pinch, fresh-squeezed lemon juice makes a noticeable difference in flavor. The bright, natural acidity creates that signature Culver’s tang that bottled juice simply can’t replicate. One large lemon typically yields about 2-3 tablespoons of juice.
4. Adjust Sweetness to Your Preference
Culver’s coleslaw has a subtle sweetness that balances the tang. Start with 2 teaspoons of sugar and taste the dressing before adding it to the vegetables. Some people prefer a sweeter slaw (add up to 1 tablespoon), while others like it more tangy (stick with 1-2 teaspoons). Remember, you can always add more but can’t take it away.
5. Let It Rest for Flavor Development
While you can eat this coleslaw immediately, the flavor dramatically improves after resting in the refrigerator for 30 minutes to an hour. This chilling time allows the dressing to penetrate the vegetables and the flavors to marry together. For meal prep, it tastes even better on day two, though the texture will soften slightly.
6. Invest in a Good Mandoline
For consistent, restaurant-quality shredding, a mandoline slicer is worth the investment. It creates uniform, thin cabbage strands that look professional and provide the perfect texture. If using a knife, keep your cuts as consistent as possible-varying thicknesses lead to uneven texture and some pieces staying too crunchy while others get soggy.
7. Choose the Right Mayo
The quality of your mayonnaise significantly impacts the final result. Full-fat mayo creates the richest, most authentic Culver’s-style coleslaw, but light mayo works well if you’re watching calories. Avoid fat-free mayo, which tends to be too thin and lacks the creamy mouthfeel that makes this coleslaw special. Duke’s, Hellmann’s, or Best Foods are excellent choices.
Storage and Reheating Guidance
Store your copycat Culver’s coleslaw in an airtight container in the refrigerator for up to 3 days. The texture will soften over time as the cabbage releases moisture, so it’s best enjoyed within the first 48 hours. Before serving leftovers, drain any excess liquid and give it a good stir. This coleslaw is not suitable for freezing or reheating-it’s meant to be served cold.
Culver’s Coleslaw Recipe
Ingredients
Equipment
Method
- Cut your cabbage in half, then into quarters. Cut out the hard core from each piece-this ensures tender, easy-to-eat slaw. Using a mandoline or sharp knife, shred the cabbage into thin strips about 1/8 inch wide. Consistency matters here for that authentic Culver’s texture. Transfer all the shredded cabbage to a large mixing bowl.
- Peel your carrot and shred it using the larger holes on a box grater. You want nice, chunky pieces that add texture and visual appeal. Add the shredded carrot to the bowl with the cabbage, distributing it evenly throughout.
- Peel and slice the red onion as thin as possible-paper-thin slices are ideal. For a milder, less pungent flavor, soak the onion slices in a bowl of cold water for about 10 minutes. This simple trick removes the sharp bite while keeping the onion’s subtle flavor. Drain the onions thoroughly and add them to the cabbage-carrot mixture.
- In a separate medium bowl, combine the mayonnaise, evaporated milk, lemon juice, sugar, salt, and pepper. Whisk everything together vigorously until the dressing is smooth, creamy, and well-blended. Taste and adjust the seasonings-add more sugar if you prefer it sweeter, or extra lemon juice for more tang.
- Pour the dressing over the cabbage mixture. Using a large spoon or salad tongs, toss everything together thoroughly, ensuring every piece of vegetable gets coated with the creamy dressing. Take your time with this step to achieve even coverage.
- Cover the bowl and refrigerate the coleslaw for at least 30 minutes before serving. This resting time allows the flavors to meld together beautifully and lets the cabbage soften slightly while maintaining its crunch. Give it a quick stir before serving to redistribute the dressing.
Video
Notes
Common Queries and FAQs
We’re here to help! Below, you’ll find answers to common questions people usually have about this recipe.
Can I make Culver’s coleslaw ahead of time?
Yes! You can prepare this copycat Culver’s coleslaw recipe up to 24 hours in advance. For best results, shred all the vegetables and store them separately from the dressing in the refrigerator. Combine them 1-2 hours before serving to maintain optimal crunch and prevent excess moisture.
What’s the secret to Culver’s coleslaw dressing?
The secret lies in the combination of mayonnaise and evaporated milk, which creates an ultra-creamy texture that’s slightly thinner than mayo alone. The fresh lemon juice provides tang, while a touch of sugar balances everything perfectly. This specific ratio mimics the restaurant’s signature flavor profile.
Can I use a different type of cabbage?
Absolutely! While green cabbage is traditional for this Culver’s coleslaw, you can experiment with a mix of green and purple cabbage for added color. Napa cabbage or savoy cabbage also work, though they’re more delicate and will soften faster. For the most authentic copycat result, stick with standard green cabbage.
Why is my coleslaw watery?
Watery coleslaw typically results from cabbage releasing moisture after being dressed. To prevent this, either dress the slaw closer to serving time, salt and drain the cabbage before dressing, or use slightly less dressing initially and add more just before serving if needed.
Can I substitute the evaporated milk?
Yes! If you don’t have evaporated milk on hand, regular whole milk, half-and-half, or heavy cream all work well in this recipe. Heavy cream will make it richer, while regular milk creates a slightly lighter dressing. Buttermilk is another excellent substitute that adds extra tang.
How do I make this coleslaw healthier?
Use light mayonnaise or replace half the mayo with Greek yogurt for added protein and fewer calories. You can also reduce the sugar or use a natural sweetener like honey. These modifications create a lighter version while maintaining that creamy, satisfying texture.
Is this coleslaw gluten-free?
Yes! This homemade Culver’s coleslaw recipe is naturally gluten-free, as all the ingredients-cabbage, carrots, onion, mayonnaise, milk, lemon juice, and seasonings-contain no gluten. Just ensure your mayonnaise brand is certified gluten-free if you have celiac disease or severe sensitivity.
Making your own copycat Culver’s coleslaw at home is incredibly rewarding and surprisingly simple. With just a few fresh vegetables and a tangy, creamy dressing, you can recreate that beloved restaurant taste whenever the craving strikes.
This recipe proves you don’t need complicated techniques or hard-to-find ingredients to achieve professional results. Whether you’re serving it alongside grilled meats, fried fish, or your favorite sandwich, this coleslaw adds the perfect refreshing crunch.
Give this recipe a try and discover why so many people love Culver’s coleslaw-now you can enjoy it anytime!
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Crunchy, creamy, and refreshing
One of the best coleslaws
Thanks