Church's Texas Chicken Coleslaw Recipe (Easy Copycat)
Ingredients
Directions / Instructions
Why You'll Love This Church's Texas Chicken Coleslaw
Church's Texas Chicken is famous for serving crispy fried chicken alongside a cool, creamy, and slightly sweet coleslaw that perfectly balances every bite. This homemade copycat recipe captures that same restaurant-style flavor with finely shredded cabbage, crisp carrots, and a smooth, tangy dressing.
The secret to authentic Southern-style coleslaw is allowing the salad to chill before serving so the vegetables soften slightly while absorbing the creamy dressing. It's an ideal make-ahead side dish for fried chicken, barbecue, burgers, fish, sandwiches, and family cookouts.
Ingredients
For the Coleslaw
- 6 cups finely shredded green cabbage
- 1 cup finely shredded carrots
- 2 tablespoons finely grated onion
For the Dressing
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon celery seed
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
1. Prepare the Vegetables
Place the shredded cabbage, carrots, and grated onion into a large mixing bowl.
2. Make the Dressing
In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, lemon juice, Dijon mustard, celery seed, onion powder, garlic powder, salt, and black pepper until smooth.
3. Combine
Pour the dressing over the cabbage mixture and toss thoroughly until every piece is evenly coated.
4. Chill
Cover the bowl and refrigerate for at least 2 hours, preferably 4 hours, to allow the flavors to blend.
5. Serve
Stir well before serving and garnish with freshly cracked black pepper or chopped parsley if desired.
Expert Tips
Use freshly shredded cabbage instead of pre-packaged coleslaw mix for the best texture. Finely shred the vegetables to closely match the restaurant version. Allowing the coleslaw to chill for several hours greatly improves the flavor and creaminess.
Storage
Store leftover coleslaw in an airtight container in the refrigerator for up to 3 days. Stir before serving, as the dressing may settle slightly. This recipe is not suitable for freezing because the vegetables lose their crisp texture.
Serving Suggestions
Serve with fried chicken, grilled chicken, barbecue ribs, pulled pork sandwiches, burgers, hot dogs, fried fish, shrimp baskets, baked beans, cornbread, potato wedges, macaroni and cheese, or picnic favorites.
Recipe Variations
Add finely diced apples for sweetness, chopped green onions for extra flavor, or a pinch of cayenne pepper for mild heat. Substitute Greek yogurt for part of the mayonnaise to lighten the dressing, or add a splash of pickle juice for a tangier Southern-style version.
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