Zaxby’s Coleslaw Recipe
Make Zaxby’s Coleslaw Recipe at home with simple ingredients. Creamy, sweet, and crunchy copycat slaw perfect for chicken, BBQ, and meals.
Equipment & Tools
- Large mixing bowl
- Medium mixing bowl
- Sharp knife or box grater
- Measuring cups and spoons
- Whisk or spoon
- Plastic wrap or airtight container
Ingredients
- 5 cups green cabbage shredded or finely chopped
- 1 cup carrot shredded or chopped
- ½ green bell pepper finely chopped
- ½ cup Hellmann's Mayonnaise, Recommended
- 1 tablespoon Wedderspoon Apple Cider Vinegar, Recommended
- 1 tablespoon BORNIER Dijon Mustard, Recommended
- ¾ teaspoon celery seeds
- 1 teaspoon white sugar
- 1 teaspoon brown sugar
- ¼ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
Instructions
- Start by shredding or finely chopping the green cabbage. Add 5 cups of cabbage to a large mixing bowl.
- Add the shredded carrot and chopped green bell pepper to the bowl with the cabbage. Toss gently to combine.
- In a separate bowl, add mayonnaise, apple cider vinegar, Dijon mustard, celery seeds, white sugar, brown sugar, salt, and black pepper.
- Whisk the dressing until smooth and creamy. Taste and adjust seasoning if needed. Add a little extra sugar if the dressing tastes too tangy.
- Pour about three-fourths of the dressing over the cabbage mixture.
- Toss until everything is evenly coated. Add more dressing if the coleslaw looks dry.
- Cover and refrigerate for at least 1 hour to allow the flavors to blend and the cabbage to soften.
- Serve chilled and enjoy.
Notes
Finely chopped vegetables give the most authentic Zaxby’s-style texture.
Resting time is important—don’t skip it.
Always taste the dressing before mixing it into the cabbage.
Nutrition
Serving: 1cupCalories: 138kcal (7%)Carbohydrates: 12g (4%)Protein: 2g (4%)Fat: 10g (15%)Cholesterol: 6mg (2%)Sodium: 190mg (8%)Potassium: 210mg (6%)Sugar: 7g (8%)Calcium: 40mg (4%)Iron: 0.6mg (3%)
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