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Dorothy Thomas

Church's Chicken Coleslaw Recipe

A creamy, tangy, and slightly sweet coleslaw just like the one served at Church’s Chicken! This copycat recipe features crisp cabbage and carrots in a rich, flavorful dressing—perfect as a side dish for fried chicken, sandwiches, or BBQs.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings: 6 8
Course: Salad, Side Dish
Cuisine: American, Southern
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups Green cabbage, finely shredded
  • 1 cup Red cabbage, finely shredded (optional, for color)
  • 1 cup Carrots, grated
  • ½ cup Mayonnaise
  • ¼ cup Buttermilk (or whole milk)
  • 2 tbsp White vinegar
  • 2 tbsp Granulated sugar
  • 1 tsp Dijon mustard
  • ½ tsp Celery seed
  • ½ tsp Salt
  • ¼ tsp Black pepper
  • ¼ tsp Onion powder

Equipment

  • Large mixing bowl
  • Whisk
  • Grater or food processor (for carrots)
  • Sharp knife or mandoline (for cabbage)
  • Measuring cups/spoons

Method
 

  1. Finely shred the green and red cabbage (if using) using a knife or mandoline. Grate the carrots. Combine in a large bowl.
  2. In a separate bowl, whisk together mayonnaise, buttermilk, vinegar, sugar, Dijon mustard, celery seed, salt, pepper, and onion powder until smooth.
  3. Pour the dressing over the cabbage and carrots. Toss thoroughly until evenly coated.
  4. Cover and refrigerate for at least 1–2 hours (or overnight) to allow flavors to meld and cabbage to soften slightly.
  5. Stir well before serving. Adjust salt/pepper if needed.

Notes

  • Storage: Keeps well in the fridge for up to 3 days (may become watery over time; drain excess liquid if needed).
  • Variations: Add 1 tbsp lemon juice for extra tang, or a pinch of paprika for smokiness.
  • For Extra Crunch: Add ¼ cup diced bell peppers or 2 tbsp minced onions.