Intro

Culver is one of those places that is comfortable, right? Among their butter burgers, crinkle-cut fries, and frozen custard, there is always that something extra to complete the meal, the creamy, crunchy, and sweet-tangy coleslaw.

And, truth, that Culver’s Coleslaw Recipe checks different. It is not just any picnic slaw. It is light but not thick, sweet but not too sweet, and has the right amount of tang that makes it refreshingly addictive.

I have always been a big coleslaw fan, but once I tried Culver’s, I was addicted. Then naturally, I undertook a mission, apron in hand, whisk in hand, to make that side-dish of which she was so fond, in my own kitchen. And I have to say, I nailed it.

I brought my version of the copycat Culver’s Coleslaw Recipe today, and it is so similar to the original that you may not even be able to distinguish between them. There is the crunch of the cabbage, the creamy dressing, the zing of vinegar, a little, all there.

What Is Culver’s Coleslaw?

Coleslaw made by Culver is the creamy, mildly sweet cabbage salad that is served with their well-known sandwiches, fish dinners, and fried chicken. It is easy but perfectly balanced – shredded cabbage and carrots mixed in a light, tangy dressing of mayo, vinegar, sugar, and some secret ingredients.

Culver Coleslaw is not as heavy or too tangy like many coleslaws, but has a mellow sweetness and a cool, fresh bite that is a perfect match to a fried or savory dish. It is the meaning of comfort, which is idyllically cooled crunch that reinvigorates your taste range.

The texture is not thickly cut; it is finely shredded, and the dressing is smooth and glossy, spreading evenly across every piece. The taste is squarely in that magic middle place between the southern style sweetness and the deli style tang.

The History of My Discovery of This.

Imagine this, then, I was on a trip one summer a few years ago, and my friend insisted that we should pay a visit to Culver’s. Don’t miss their coleslaw, you must.

I have now eaten coleslaw in all the barbecues, diners, and fast-food outlets I can think of, and I did not expect it to be much different. But the first bite? Oh my goodness. It was fresh, whitish, cold, and with that right seasoning–solar in the spoon.

A week later, I was unable to forget about it. I had to recreate it. A sort of trial and error (and a couple of too-sweet batches) made me break the code. The secret? The ratio of vinegar and sugar, and a sprinkling of celery seed, to bring on that innuendo.

This Culver’s Coleslaw Recipe is now amongst my favorites – at barbecues or when I am frying fish one night, or even as a topping to pulled chicken sandwiches. It’s that versatile.

Equipment List

You will not need anything fancy when making this recipe, as you will need only the staples of your kitchen:

Large mixing bowl
Medium bowl for dressing
Whisk
Measuring spoons and cups
Acute knife or mandolin.
Cutting board
Spatula or salad tongs

That’s it—minimal equipment to make a perfect slaw.

Ingredients

The following ingredients will be required to prepare your own Culver’s Coleslaw Recipe at home:

For the slaw mix:

5 cups green cabbage, finely shredded.
1 cup grated or shredded carrots.
1/2 cup finely chopped green cabbage (to add more texture)

For the dressing:

¾ cup mayonnaise
2 tablespoons white vinegar (or apple cider vinegar)
3 tablespoons pure sugar or sugar granules.
1 tablespoon lemon juice
1/2 teaspoon celery seed (not necessary, but, makes it authentic)
½ teaspoon salt
¼ teaspoon black pepper

Instructions For Culver’s Coleslaw Recipe

1. Prep the cabbage and carrots

You must begin by tearing the cabbage into fine shreds–then you have that dainty feel like Culver, and not large chips. Even slices can be done with a knife or a mandoline. Record your carrots with a grater or food processor. Add them to a massive mixing bowl.

2. Make the dressing

Whisk in a medium bowl, mayonnaise, vinegar, sugar, lemon juice, celery seed, salt, and pepper. Blend until smooth and creamy. Taste and add — desire sharper? Add a splash more vinegar. Too tart? It will be topped with a pinch of sugar.

3. Toss everything together

Add your dressing to your cabbage and carrot mixture. Gently toss and thoroughly mix in -do not miss any slaw creamy layer.

4. Chill and serve

The important thing here is the refrigeration, at least 1 hour before serving. This will give the flavors time to combine and the dressing to percolate a little into the cabbage, making it soft enough but still keeping that crunch.

When it is ready, toss it once again and serve on ice.

The Flavor Profile

This Culver’s Coleslaw Recipe is creamy, fresh, and bright. Its sweetness of the sugar matches well with the tanginess of the vinegar and lemon juice, and the mayo makes it smooth and plush.

The celery seed only gives the slightest tincture of spice–not so much as to make you say, What is that, but only enough. The cabbage is crunchy, the carrots add a splash of color and slight sweetness, and all this comes under a spoonful of creamy goodness.

It is light, not dense, and therefore the best match with fried foods. It is why it is so successful with the menu at Culver’s – it breaks through the richness and balances your palate.

Some suggestions for the Perfect Culver Coleslaw.

Chill time is everything.

Refrigeration is not to be skipped – it takes that hour to combine the flavors in the slaw.

Use fresh cabbage.

Pre-bagged or old coleslaw mix will not be as crunchy or as colored.

Balance the dressing.

In case your slaw is too thick, you want to add a teaspoon of milk to dilute it a little dilute it Culver made his so smooth and light, not thick.

Make it ahead.

And it is even better the following day because the flavors get to combine. Ideal for preparing in advance.

Variations You Can Try

In case you prefer to make adjustments (I do), the following are some of the ways of customizing this Culver’s Coleslaw Recipe:

Light: Replace all mayo with half Greek yogurt to make it healthier and tangier in flavor.

Sweeter flavor: Replace more sugar with 1 tablespoon of honey.

Tangier taste: Replace white wine vinegar with apple cider vinegar and add a spoonful of Dijon mustard.

Additional crunch: Add a handful of shredded cabbage (red) to add color and texture.

How to Store Culver’s Coleslaw

Keep store leftovers in a closed container within the refrigerator, not exceeding 3 days. Toss it briefly again and serve again to redistribute the dressing.

Do not freeze the cabbage will lose its crunch and become watery after being defrosted.

Why You’ll Love This Recipe

It is fast and simple; the meal is prepared in less than 15 minutes.
It is just like the original one in Culver.
The dressing is well-balanced —creamy, sweet, and tangy.
It is the perfect condiment to nearly any meal.
You can make it in advance for a party or picnic.

It is the type of recipe that then makes you go to the fridge and take out a fork to have one more bite.

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