Culver’s Coleslaw Recipe

If you’ve ever eaten at Culver’s, there’s a good chance you’ve tried their tasty coleslaw. It’s the perfect side for fried chicken or a plate of barbecue. Creamy, crunchy, and full of flavor – Culver’s really gets it right.

Now that the weather is warming up, I’m already thinking about all the fun picnics and barbecues coming soon! Nothing goes better with crispy chicken or smoky ribs than a cool, creamy bowl of coleslaw.

Many recipes out there say they taste just like Culver’s coleslaw. But the one I’m sharing today is my favorite copycat Culver’s Coleslaw Recipe. It’s super close to the real thing. The cabbage is chopped just right, and the dressing is creamy and tangy – just like you remember.

Best of all? This recipe is really easy to make!

The hardest part is chopping the cabbage. After that, it just needs a few hours in the fridge to chill. The wait is the toughest part – because you’ll want to sneak a bite right away!

WHY YOU’LL LOVE COPYCAT CULVER’S COLESLAW RECIPE

You’re gonna love making this coleslaw at home!

First off, it tastes incredibly close to the real thing you get at Culver’s. That perfect mix of creamy and crunchy? We nailed it.

Second, it’s way cheaper than buying it ready-made. You control what goes in, so you know it’s fresh.

Third, it’s seriously easy. If you can chop veggies and stir, you can make this.

And finally, it makes everyone happy. Kids like the sweetness, adults love the tang, and it goes with almost any meal.

Culver’s Coleslaw Ingredients

Here’s everything you need to make this copycat Culver’s coleslaw Recipe.

• 1 medium cabbage, shredded: I use fresh green cabbage because it gives the coleslaw that perfect crunch we all love. Make sure to cut out the tough core in the middle. You can substitute with pre-shredded cabbage from the store, but fresh tastes better.
• 1 medium carrot, shredded: Carrots add a bit of color and a hint of sweetness to balance the tangy dressing. I shred mine with a simple box grater. You can use pre-shredded carrots if you’re short on time.
• 1 medium red onion, thinly sliced: I love adding red onion for extra flavor and a pop of color. I soak it in cold water first to make the taste softer. You can use white onion or even skip it if you don’t like onions.

For the Dressing:

• 1 & 1/4 cup mayonnaise: This is what makes the coleslaw creamy and rich. Pick a good brand for better taste. You can use light mayo if you want fewer calories.
• 3 tablespoons evaporated milk: This makes the dressing smooth and adds a little sweetness. You can substitute with regular milk or heavy cream if needed.
• 2 tablespoons lemon juice: This adds a fresh, tangy kick that balances the creaminess. Fresh lemon juice works best, but bottled is fine too.
• 2-3 teaspoons sugar: I like mine a bit sweet, but you can use less if you want. You can substitute with honey or maple syrup.
• Salt and pepper to taste: Add just enough to make all the flavors pop. Start with a pinch and taste as you go.

Recommended Equipment

1. Cutting board and sharp knife for shredding and slicing the veggies
2. Box grater or mandoline to shred cabbage and carrots fast
3. Large mixing bowls – you’ll need at least two
4. Measuring cups and spoons for the dressing ingredients
5. Big spoon or spatula for mixing everything together
6. Fine mesh strainer for draining the onions

How to Make Culver’s Coleslaw

Step 1 | Prep the cabbage

First, cut your cabbage in half, then into quarters. Cut out the hard core from each piece. Using a mandoline or sharp knife, shred the cabbage into thin strips. Don’t make them too thick or too thin – aim for about 1/8 inch wide. Put all the shredded cabbage in a big mixing bowl.

Step 2 | Shred the carrot

Peel your carrot and shred it using a box grater. Use the side with the bigger holes for nice, chunky pieces. Add the shredded carrot to the bowl with the cabbage.

Step 3 | Slice the onion

Peel and slice the red onion as thin as you can. I use a sharp knife and try to make them paper-thin. To make the taste milder, I soak my onion slices in a bowl of cold water for about 10 minutes. This takes away some of the sharp bite. Drain the onions well and add them to the cabbage and carrot.

Step 4 | Make the dressing

In another bowl, mix together the mayonnaise, evaporated milk, lemon juice, sugar, salt, and pepper. Whisk everything together until it’s smooth and creamy. Taste it and adjust – if you want it sweeter, add more sugar. If you want it tangier, add more lemon juice.

Step 5 | Combine it all

Pour the dressing over the cabbage mix. Use a big spoon to toss everything together until all the veggies are coated nicely. Make sure every piece gets some dressing on it.

Step 6 | Chill and serve

I like to let my coleslaw sit in the fridge for at least 30 minutes before serving. This lets the flavors come together and the cabbage softens just a little. Give it a quick stir before you serve it.

Recipe Perfection Tips

• Don’t overdress the coleslaw – you can always add more dressing later
• The longer it sits, the softer the cabbage gets – some people like it crunchy, others prefer it softer
• Taste and adjust the seasoning before serving – you might need more salt or lemon juice
• If your coleslaw seems too thick, add a little more evaporated milk
• For extra crunch, add some chopped celery or bell peppers
• Make sure your vegetables are completely dry before mixing with the dressing

What to Serve with Coleslaw

This coleslaw shines with classic American dishes. I love serving it alongside fried chicken, barbecue ribs, or grilled burgers.

It’s also great with fish tacos, pulled pork sandwiches, or any kind of grilled meat. The cool, creamy texture is perfect for cutting through rich, heavy foods.

At summer cookouts, I always make a big batch because it pairs well with hot dogs, corn on the cob, and potato salad. The tangy dressing helps cool down spicy foods too.

At Culver’s restaurant, they serve this coleslaw as a side dish with their famous fried chicken and fish dinners. It’s also a popular choice with their BBQ plates.

Make Ahead and Storing Leftovers

This coleslaw actually tastes better the next day! You can make it up to 24 hours ahead of time. Just keep it covered in the fridge. The flavors blend together nicely overnight.

Store any leftovers in the fridge for up to 3 days. Keep it in a covered container so it doesn’t pick up other flavors. The coleslaw will get a little softer as it sits, but it’s still really good.

I don’t recommend freezing this coleslaw because the vegetables will get mushy when you thaw them. The mayo-based dressing doesn’t freeze well either. It’s best to eat it fresh or within a few days of making it.

Before serving leftovers, give it a good stir and taste it. You might need to add a little more lemon juice or seasoning to perk up the flavors.

Culver’s Coleslaw Recipe FAQs

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

Yes, you can! Bagged coleslaw mix saves cutting time. Just pour the mix in your bowl and go on with the recipe. Fresh cabbage, though, will give you the cleanest crunch and best taste.

2. How do I make my coleslaw sweeter or tangier?

It’s easy to adjust. Add more sugar for sweetness or more lemon juice for tang. Taste the dressing before mixing with the veggies and get it just how you like.

3. Why does my coleslaw get watery after a day or two?

Salt and the dressing pull water out of the cabbage as the coleslaw sits. You can pour off extra liquid and stir before serving. Using fresh cabbage and not overdressing the salad can help prevent this.

4. Can I make this coleslaw without mayonnaise?

Yes, you can substitute the mayonnaise with Greek yogurt for a healthier version. Use the same amount of Greek yogurt as mayo called for in the recipe. The taste will be a bit tangier and less creamy, but it’s still really good.

You can also try using half mayo and half yogurt for a lighter version that still tastes creamy.

5. Why does my coleslaw taste bland?

Your coleslaw might need more seasoning! Taste the dressing before you mix it with the vegetables.

Add more salt, pepper, or lemon juice as needed. Sometimes vegetables can dilute the flavors, so you might need to add more dressing or seasonings after everything is mixed together. Let it sit for a few minutes and taste again.

6. What’s the secret to making it taste exactly like Culver’s?

The secret is in the dressing balance and letting it chill properly. Culver’s uses a creamy, slightly sweet dressing that’s not too tangy. Make sure you taste and adjust your dressing before mixing it with the vegetables.

The evaporated milk is important – it gives that smooth, rich texture that regular milk can’t match. Also, let it sit in the fridge for at least 30 minutes so the flavors can blend together just right.

Culver’s Coleslaw Recipe

Creamy and crunchy Culver’s Coleslaw recipe copycat ready in just 50 minutes. The perfect tangy summer side dish for BBQs, fried chicken & more.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Chill Time (Additional Time) 30 minutes mins

Total Time 50 minutes mins

Servings: 6

Course: Side Dish

Calories: 230

Ingredients Equipment Method

Ingredients

  

Veggies:

• 1 medium green cabbage shredded (~6 cups)
• 1 medium carrot peeled and shredded
• 1 medium red onion thinly sliced

Dressing:

• 1 1/4 cups mayonnaise can use light mayo
• 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

Equipment

• Cutting board and sharp knife
• Box grater or mandoline
• 2 Large mixing bowls
• Measuring cups and spoons
• Big spoon or spatula
• Fine mesh strainer

Method

 

1. First, cut your cabbage in half, then into quarters. Cut out the hard core from each piece. Using a mandoline or sharp knife, shred the cabbage into thin strips. Don’t make them too thick or too thin – aim for about 1/8 inch wide. Put all the shredded cabbage in a big mixing bowl.
2. Peel your carrot and shred it using a box grater. Use the side with the bigger holes for nice, chunky pieces. Add the shredded carrot to the bowl with the cabbage.
3. Peel and slice the red onion as thin as you can. I use a sharp knife and try to make them paper-thin. To make the taste milder, I soak my onion slices in a bowl of cold water for about 10 minutes. This takes away some of the sharp bite. Drain the onions well and add them to the cabbage and carrot.
4. In another bowl, mix together the mayonnaise, evaporated milk, lemon juice, sugar, salt, and pepper. Whisk everything together until it’s smooth and creamy. Taste it and adjust – if you want it sweeter, add more sugar. If you want it tangier, add more lemon juice.
5. Pour the dressing over the cabbage mix. Use a big spoon to toss everything together until all the veggies are coated nicely. Make sure every piece gets some dressing on it.
6. I like to let my coleslaw sit in the fridge for at least 30 minutes before serving. This lets the flavors come together and the cabbage softens just a little. Give it a quick stir before you serve it.

This Culver’s Coleslaw Recipe is my go-to for summer meals. It’s creamy, crunchy, and tastes just like the restaurant’s. I make it weekly—it’s that easy! You’ll love how it pairs with grilled favorites.

Give it a try this weekend, and taste the magic yourself.