Are you tired of the same old coleslaw recipes? Well, look no further! We’ve got a finger-lickin’ good recipe for you: Church’s Chicken Coleslaw!
This creamy and tangy slaw is the perfect side dish to complement your fried chicken or barbecue. With just a few simple ingredients and easy steps, you’ll be enjoying this crowd-pleasing coleslaw in no time.
So, why settle for boring when you can have a taste of freedom with Church’s Chicken Coleslaw?
- 1 Key Takeaways
- 2 Church's Chicken Coleslaw Recipe
- 3 Ingredients
- 4 Shredding the Cabbage and Carrots
- 5 Making the Creamy Dressing
- 6 Combining the Ingredients
- 7 Serving and Storing the Coleslaw
- 8 Nutritional Facts:-
- 9 Frequently Asked Questions
- 9.1 How Long Does It Take to Prepare Church’s Chicken Coleslaw Recipe?
- 9.2 Can I Substitute Mayonnaise With a Healthier Alternative in the Creamy Dressing?
- 9.3 Are There Any Additional Spices or Seasonings That Can Be Added to Enhance the Flavor of the Coleslaw?
- 9.4 Can I Make the Coleslaw Ahead of Time and Refrigerate It for Later Use?
- 9.5 Can I Use a Food Processor Instead of Hand Shredding the Cabbage and Carrots?
- 10 Conclusion
- The Church’s Chicken Coleslaw Recipe includes shredded cabbage, carrots, onions, mayonnaise, vinegar, sour cream, apple cider vinegar, sugar, salt, and black pepper.
- The vegetables for the coleslaw are shredded by removing the outer leaves of the cabbage, cutting it in half, removing the core, thinly slicing it, and grating the carrots.
- The creamy dressing for the coleslaw is made by whisking together mayonnaise, sour cream, apple cider vinegar, sugar, salt, and black pepper.
- The dressing is then combined with the shredded vegetables, mixed well to evenly coat them, and can be seasoned further. The coleslaw should be refrigerated in an airtight container and is best consumed within the first few days for optimal taste and quality.
Church's Chicken Coleslaw RecipeCourse: Side DishCuisine: AmericanDifficulty: Easy
Indulge in the delightful taste of Church's Chicken Coleslaw right at home with this easy-to-follow recipe. Church's Chicken is famous for its crispy fried chicken and, of course, its coleslaw. This creamy, slightly sweet, and tangy coleslaw perfectly complements their savory chicken. By making it yourself, you can enjoy that classic coleslaw taste anytime you like. In this article, we'll walk you through the ingredients and steps to recreate Church's Chicken Coleslaw in your kitchen.
1 small head of cabbage, finely chopped
2 medium carrots, grated
1/2 cup mayonnaise
2 tablespoons apple cider vinegar
1/4 cup granulated sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seeds (optional)
- In a large mixing bowl, combine the chopped cabbage and grated carrots.
- In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, pepper, and celery seeds (if using).
- Pour the dressing over the cabbage and carrots. Gently toss to coat the vegetables evenly.
- Cover the bowl and refrigerate the coleslaw for at least 2 hours. This allows the flavors to meld.
To make Church’s Chicken Coleslaw, you’ll need a combination of fresh and flavorful ingredients.
There are different variations of coleslaw recipes, but for this particular one, you’ll need shredded cabbage, carrots, and onions. These vegetables provide a crispy and crunchy texture to the coleslaw.
To add a tangy and creamy flavor, you’ll need mayonnaise, vinegar, sugar, and mustard. These ingredients work together to create a delicious dressing that coats the vegetables perfectly.
If you want to make coleslaw ahead of time, it’s important to keep the dressing separate from the vegetables until you’re ready to serve. This will prevent the cabbage from becoming soggy.
Shredding the Cabbage and Carrots
To shred the cabbage and carrots for Church’s Chicken Coleslaw, you’ll need a sharp knife or a food processor. Preparing the vegetables is an essential step in creating a delicious coleslaw.
The freshness of the ingredients is of utmost importance to achieve a vibrant and flavorful dish. The cabbage should be firm and crisp, with vibrant green leaves. The carrots should be firm and bright orange in color.
Start by removing the tough outer leaves of the cabbage, then cut it in half and remove the core. Using a sharp knife or a food processor fitted with a shredding attachment, thinly slice the cabbage and grate the carrots. The size of the shreds can vary depending on personal preference.
Making the Creamy Dressing
To make the creamy dressing for Church’s Chicken Coleslaw, you’ll need the following ingredients: mayonnaise, sour cream, apple cider vinegar, sugar, salt, and black pepper.
Combine 1 cup of mayonnaise, 1/4 cup of sour cream, 2 tablespoons of apple cider vinegar, 2 tablespoons of sugar, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper in a bowl.
Whisk everything together until smooth and well combined.
The dressing should have a creamy texture, so make sure to whisk it thoroughly.
If you prefer a thicker dressing, you can add more mayonnaise.
For a lighter option, you can use Greek yogurt instead of sour cream.
Experiment with different variations of coleslaw dressings by adding ingredients like Dijon mustard, honey, or even hot sauce for an extra kick.
Don’t be afraid to get creative and find the perfect dressing that suits your taste.
Combining the Ingredients
After whisking the creamy dressing together, combine the dressing with the shredded cabbage and carrots in a large mixing bowl.
This is where the magic happens, as the flavors come together to create the perfect coleslaw.
To take your coleslaw to the next level, consider adding some seasoning options. You can go for a classic coleslaw seasoning with a combination of salt, pepper, and a touch of sugar for a balance of flavors. Alternatively, you can experiment with different variations of coleslaw dressings, such as adding a tangy twist with some apple cider vinegar or a kick of heat with some hot sauce.
Whatever seasoning or dressing you choose, make sure to mix it well with the cabbage and carrots until they’re evenly coated. This will ensure that every bite is bursting with deliciousness.
Serving and Storing the Coleslaw
When serving and storing the coleslaw, be sure to refrigerate it in an airtight container. This will help maintain its freshness and prevent it from spoiling.
Coleslaw can be stored in the refrigerator for up to three to five days. However, it’s important to note that the quality and taste may deteriorate over time. To ensure the best flavor, it’s recommended to consume the coleslaw within the first few days.
As for serving, coleslaw is traditionally served chilled. It’s a refreshing side dish that pairs well with various meals. While coleslaw can be served at room temperature, it’s best enjoyed cold, as it helps to enhance its crunchy texture and tangy taste.
- Calories: 165
- Total Fat: 11g
- Saturated Fat: 2g
- Trans Fat: 0g
- Cholesterol: 8mg
- Sodium: 263mg
- Total Carbohydrates: 17g
- Dietary Fiber: 2g
- Sugars: 14g
- Protein: 1g
Frequently Asked Questions
How Long Does It Take to Prepare Church’s Chicken Coleslaw Recipe?
To prepare Church’s Chicken Coleslaw Recipe, it takes a bit of time, but with these tips, you can make it quick and easy. Follow the steps and enjoy this delicious coleslaw in no time!
Can I Substitute Mayonnaise With a Healthier Alternative in the Creamy Dressing?
Yes, you can definitely substitute mayonnaise with a healthier alternative in the creamy dressing. There are various options like Greek yogurt or avocado that can give your coleslaw a nutritious twist.
Are There Any Additional Spices or Seasonings That Can Be Added to Enhance the Flavor of the Coleslaw?
You can enhance the flavor of your coleslaw by adding a variety of spices and seasonings. Try experimenting with options like garlic powder, onion powder, paprika, or even a dash of cayenne pepper for some heat.
Can I Make the Coleslaw Ahead of Time and Refrigerate It for Later Use?
Yes, you can definitely make the coleslaw ahead of time and refrigerate it for later use. This allows the flavors to meld together and makes it convenient for when you’re ready to serve.
Can I Use a Food Processor Instead of Hand Shredding the Cabbage and Carrots?
You have the power to save time and effort using a food processor for shredding cabbage and carrots. But beware, it may affect the texture and consistency of your coleslaw. Proceed with caution.
In this tantalizing and tasteful recipe, Church’s Chicken Coleslaw will leave your taste buds tingling with delight.
The creamy dressing perfectly coats the shredded cabbage and carrots, creating a harmonious blend of flavors.
Whether served as a side dish or as a refreshing snack, this coleslaw is sure to satisfy your cravings.
So, whip up a batch and experience the delightful deliciousness of Church’s Chicken Coleslaw today!