Culver’s Coleslaw is a creamy, tangy side that pairs perfectly with burgers, sandwiches, and fried favorites. This easy-to-make coleslaw captures the classic flavor of the restaurant version with simple ingredients and a quick prep time.
If you’ve ever loved the tangy, creamy coleslaw from Culver’s, you’re going to adore this homemade version.
With crisp cabbage, sweet carrots, and a perfectly balanced dressing, this coleslaw is simple to prepare yet full of flavor.
It’s a great side for weeknight dinners, backyard barbecues, or even as a topping for sandwiches and burgers.
Quick to whip up and irresistibly fresh, this copycat recipe brings the classic Culver’s taste right to your table.
Why You Will Love This Recipe!
- Restaurant-Style Flavor at Home: Enjoy the classic taste of Culver’s coleslaw without leaving your kitchen.
- Quick and Easy to Make: Ready in minutes with simple, pantry-friendly ingredients.
- Perfectly Creamy and Tangy: Balanced dressing with just the right amount of sweetness and acidity.
- Versatile Side Dish: Pairs perfectly with burgers, sandwiches, fried foods, or as a fresh salad.
- Kid-Approved and Family-Friendly: Everyone from picky eaters to adults will love it.
Culver’s Coleslaw Ingredients
- Green cabbage: Shredded finely for crisp, fresh coleslaw texture
- Carrots: Freshly grated for natural sweetness and vibrant color
- Mayonnaise: Creamy base for tangy and smooth dressing
- Sugar: Adds subtle sweetness to balance tangy flavors
- Apple cider vinegar: Provides bright acidity for classic coleslaw taste
- Lemon juice: Enhances freshness and adds gentle citrus zing
- Salt: Essential to bring out all flavors
- Black pepper: Adds mild heat and depth to dressing
How To Make Culver’s Coleslaw
Step 1: Shred the green cabbage and grate the carrots. Place them in a large mixing bowl.
Step 2: In a separate bowl, combine mayonnaise, sugar, apple cider vinegar, lemon juice, salt, and black pepper. Whisk until smooth and creamy.
Step 3: Pour the dressing over the cabbage and carrots. Toss well to ensure all the veggies are evenly coated.
Step 4: Cover the bowl and refrigerate the coleslaw for at least 1–2 hours. Chilling allows the flavors to meld and the cabbage to soften slightly. Give the coleslaw a final toss before serving. Enjoy as a side with burgers, sandwiches, or your favorite fried foods!
Recipe Variations
Culver’s Coleslaw Recipe With Mayonnaise and Sour Cream: Elevate your side dish game with this creamy Culver’s Coleslaw made with a blend of mayonnaise and sour cream. Perfectly tangy and crisp, it pairs beautifully with burgers, sandwiches, or any comfort meal. Just use 1/2 sour cream and 1/2 mayonnaise in the recipe.
Culver’s Coleslaw Recipe Tips
- For the best texture, shred the cabbage finely so it mixes evenly with the dressing.
- Let the coleslaw chill at least 1–2 hours before serving to let the flavors meld.
- Taste before serving and adjust seasoning with more salt, pepper, or a splash of vinegar if needed.
- For extra creaminess, add a little more mayonnaise or sour cream when tossing.
- Mix gently to avoid bruising the cabbage and carrots.
Storing Instructions
Store the coleslaw in an airtight container in the refrigerator for up to 3–4 days. Stir before serving, as some liquid may settle at the bottom.
Culver’s Coleslaw Recipe Faqs
Can I make this ahead of time? Yes, it actually tastes better after chilling for a few hours.
Can I substitute sour cream? You can use Greek yogurt for a lighter option.
Can I add other vegetables? Yes, shredded red cabbage or finely chopped bell peppers add color and crunch.
Can I freeze Culver’s coleslaw? Freezing isn’t recommended as the cabbage will become watery and lose its crisp texture.
How do I prevent watery coleslaw? Make sure to drain excess moisture from the cabbage and carrots before tossing with the dressing
More Easy Culver Copycat Recipes
Copycat Culvers Butter Burgers
Air Fryer Copycat Culver’s Cheese Curds
Culver’s Tartar Sauce Recipe (Easy Copycat Version)
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Culver’s Coleslaw Recipe
Description
Ingredients
- 4 cups green cabbage, finely shredded
- 1 cup carrots, freshly grated
- ½ cup mayonnaise,
- ¼ cup sour cream,
- 2 tablespoons apple cider vinegar,
- 1 tablespoon lemon juice,
- 2 tablespoons sugar,
- ½ teaspoon salt,
- ¼ teaspoon black pepper,
Instructions
- Shred 4 cups green cabbage and grate 1 cup carrots, placing both in a large mixing bowl.
- In a separate bowl, whisk together ½ cup mayonnaise, ¼ cup sour cream, 2 tablespoons apple cider vinegar, 1 tablespoon lemon juice, 2 tablespoons sugar, ½ teaspoon salt and ¼ teaspoon black pepper until smooth.
- Pour the dressing over the cabbage and carrots. Toss gently until all vegetables are evenly coated.
- Cover the bowl and refrigerate for 1–2 hours to allow flavors to meld and cabbage to soften slightly.
- Give the coleslaw a final toss before serving. Enjoy as a side with burgers, sandwiches, or fried foods.
Equipment
- Mixing Bowl
- Tongs
Nutrition
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