Recipe for Cracker Barrel Coleslaw
This creamy, tangy, and crunchy recipe for Cracker Barrel coleslaw is a copycat of the famous restaurant side dish. Made with simple ingredients in just 5 steps, it’s the perfect addition to BBQ, fried chicken, or family dinners.
Equipment
- Large mixing bowl
- Small mixing bowl
- Whisk
- Sharp knife or food processor
- Measuring cups and spoons
Ingredients
- 1 medium head of green cabbage finely shredded
- 1 medium carrot peeled and grated
- 1 cup mayonnaise
- 1/4 cup buttermilk
- 1/4 cup whole milk
- 1/4 cup granulated sugar
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the vegetables: Shred the cabbage and grate the carrot. Place them in a large mixing bowl.
- Make the dressing: In a separate bowl, whisk together mayonnaise, buttermilk, milk, sugar, vinegar, salt, and pepper until smooth.
- Combine: Pour the dressing over the cabbage and carrot mixture. Stir well until evenly coated.
- Chill: Cover and refrigerate for at least 2 hours (overnight is best) to let the flavors meld.
- Serve: Stir before serving and enjoy with your favorite main dishes.
Notes
For a healthier twist, substitute half the mayonnaise with Greek yogurt and reduce the sugar.
Add a pinch of celery seed for classic coleslaw flavor.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Not recommended for freezing, as the dressing may separate and cabbage will lose crunch.