Posted on 06/15/2020 3:11:46 PM PDT by be-baw
It’s been four and a half years since Chick-fil-A made the difficult decision to pull its fan-favorite col slaw side from menus, and its tang still lingers in our hearts and mouths.
"For a long time, we were really hesitant to take anything off the menu because we couldn't bring ourselves to disappoint anybody," David Farmer, senior vice president of menu development for Chick-fil-A told Business Insider in 2016. "But as our sales volumes grew, it just wasn't feasible to keep adding to the menu without taking anything away."
*Wipes eyes*
Recognizing the pain the coleslaw’s loyal fanbase was experiencing, Chick-fil-A was kind enough to share the recipe for its beloved cabbage-based side at the end of 2015.
That’s right y’all… all this time the recipe (below) has been right under our noses.
(Excerpt) Read more at msn.com ...
Yes! It sure is the best! Been going for years.
Sounds like mine, minus onion and garlic powder. Plus I put a little green pepper in it. :)
I knew someone who worked at KFC; they put FIVE POUNDS of sugar in each vat!
“I don’t recall you being so impertinent in the past.
I’m going to have to take a second look at you in the future.”
HAHa. Have fun. Knock yourself out. Too bad you don’t have better things to do with your time.
“Sweet coleslaw like this works on eastern NC style because it counterbalances the pepper vinegar sauce on the pork. Sweeter styles of pulled pork would benefit from a version of coleslaw with some tang and maybe slightly hot.”
You obviously know what you’re talking about. Thanks for the tip.
You The MAN!!!
My wife is a cole slaw fanatic. She judges restaurants by the quality of their cole slaw. She no longer eats at CFA since they got rid of theirs.
Cash only.... Polish beer and waitresses with the just off the boat accent.... I miss it
4 teaspoons vinegar
1/4 cup sugar
1/4 teaspoon dry mustard
1/4 teaspoon salt
1 cup mayonnaise
2 10-ounce bags fine shredded cabbage, chopped to 1/8 inch
1/4 cup finely chopped carrots
Whisk vinegar, sugar, mustard and salt together until sugar is dissolved. Add mayonnaise and whisk to mix. Add cabbage and carrots. Mix to combine. Refrigerate for two hours and serve.
I just made something like that.
2 bags of shredded coleslaw "deli style" mix (contains carrots, red cabbage, green cabbage)
1 cup mayonnaise
2 tablespoons white sugar
2 tablespoons apple cider vinegar
1 tablespoon Old Bay Seasoning
1 tablespoon stone-ground mustard (not the dry mustard)
Combine ingredients and wait a few hours, then enjoy.
The recipe that CFA released to the public, that Southern Living reprinted, that MSN then linked to for clickbait?
Old Bay! Gotta try that, thanks!
should be illegal to sell chicken without cole slaw. Pollo Loco for me.
Old Bay seasoning... Chesapeake Bay area favorite.
I also add some to my cole slaw recipe...and when crabs aren’t in season use it for tuna fish salad, this po’ boys substitute
Bet Old Bay would work in egg salad, too.
Yup...and deviled eggs as well.
BRING BACK THE DAMN COLE SLAW!
Yes, boombas of Zywiec! The Polish waitresses are still there,
CHICK-FIL-A COLESLAW (Makes 6-8 servings)
4 teaspoons vinegar
1/4 cup sugar
1/4 teaspoon dry mustard
1/4 teaspoon salt
1 cup mayonnaise
2 10-ounce bags fine shredded cabbage, chopped to 1/8 inch
1/4 cup finely chopped carrots
Whisk vinegar, sugar, mustard and salt together until sugar is dissolved. Add mayonnaise and whisk to mix. Add cabbage and carrots. Mix to combine. Refrigerate for two hours and serve.
I’m sorry. I read here all the time, but seldom post. Then I forget to check for replies to my post.
I’ll have to see what you’re talking about. I actually work at CFA.
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