Dairy Queen Coleslaw Recipe

I love that cool, crunchy coleslaw from Dairy Queen. Dairy Queen has been around since 1940.

Most people know them for soft-serve ice cream and Blizzards. But they also serve great burgers and sides.

One of those sides is their coleslaw. It has a sweet, creamy flavor that people love.

The problem is that Dairy Queen does not share their real coleslaw recipe online. You can only find copycat versions on blogs and social media.

I tried many of those recipes. This Dairy Queen Coleslaw Recipe comes really close to what you get at the restaurant.

The secret is in how you cut the cabbage and mix the dressing. The ingredients are simple. You probably have most of them at home right now. The steps are easy too.

In just a few minutes, you can make coleslaw that tastes just like Dairy Queen’s version.

You’ll LOVE This Copycat Recipe Because…

You’ll notice the perfect balance in every bite. The cabbage is shredded ultra-fine, giving a soft crunch that blends seamlessly with the creamy dressing.

The dressing itself is rich without feeling heavy. This coleslaw brings a sense of nostalgia and that fast-food comfort appeal, letting you enjoy that classic Dairy Queen flavor anytime.

Choosing and Preparing Cabbage for This Copycat Recipe

1. Fresh Head Cabbage: Buying a whole head lets you control the slice thickness and ensures maximum crunch. Choose firm, heavy heads with tight leaves, and skip any with brown spots or wilted edges.

2. Bagged Coleslaw Mix: Pre-shredded bags save time, but the pieces are often too thick. The texture won’t match Dairy Queen’s style. Use this only if you’re in a hurry.

3. Quality Indicators at the Store: Pick cabbage that feels solid and heavy. The outer leaves should look bright and crisp. Check the bottom for soft or dark spots. Fresh cabbage has no strong smell.

4. Target Thickness: 1/8-Inch Strips: Thin slices are key for that authentic texture. Aim for about 1/8-inch thick. A sharp knife or mandoline ensures even cuts. Thicker pieces won’t soak up the dressing properly.

5. The Critical Drying Step Everyone Skips: After shredding, let the cabbage sit in a colander for a few minutes. Pat it dry with a clean towel or paper towels. Dry cabbage holds the dressing better, while wet cabbage makes coleslaw watery.

Dairy Queen Coleslaw Ingredients

• 1 medium cabbage: The cabbage is the main part of coleslaw. Use green cabbage for a traditional look or mix green and purple for extra color.
• 1 medium carrot, shredded: The carrot adds color and a mild sweetness. You can use pre-shredded carrots or julienne fresh ones. For a different flavor, substitute with a mix of white and orange carrots.
• 1 medium red onion, thinly sliced: The red onion gives a gentle bite and sharp taste that balances the creaminess. For a milder version, soak the slices in cold water for 10 minutes before mixing. You can also use sweet onion instead.

For the Dressing:

• 1 ¼ cup mayonnaise: Mayonnaise creates the creamy base for the dressing. Full-fat mayo works best, but low-fat can be used if preferred. Greek yogurt can be used as a lighter substitute.
• 3 tablespoons evaporated milk: Evaporated milk gives smoothness to the dressing without thinning it too much. Regular milk can be used in place of evaporated milk if needed.
• 2 tablespoons lemon juice: Lemon juice adds a bright, fresh tang. Fresh lemon juice tastes best, but bottled juice works fine. Apple cider vinegar can be used as a substitute.
• 2–3 teaspoons sugar: Sugar balances the tartness and adds a gentle sweetness. Adjust to taste. For a less-sweet option, use honey instead.
• Salt and pepper to taste: Salt and pepper bring all the flavors together. Use fine sea salt and freshly ground pepper for the best flavor.

Essential Kitchen Equipment

1. Cutting Board – For chopping and shredding veggies.
2. Sharp Knife or Mandoline – To get thin cabbage slices.
3. Mixing Bowls – One for veggies, one for dressing.
4. Measuring Cups and Spoons – For accurate dressing balance.
5. Whisk or Spoon – To mix the dressing smoothly.
6. Large Spoon or Tongs – To toss the coleslaw evenly.
7. Colander – For soaking and draining onion slices.
8. Plastic Wrap or Lid – For covering and chilling the salad before serving.

How To Make Dairy Queen Coleslaw

Step 1 | Prepare the Vegetables

Cut the cabbage in half, then into quarters. Remove the hard core in the center. Shred the cabbage thinly with a knife or slicer. Place it into a large mixing bowl.

Peel and shred one medium carrot and add it to the bowl. Slice one red onion thinly and soak the slices in cold water for about ten minutes.

This removes any strong taste. Drain and add the onion to the bowl with the cabbage and carrot.

Step 2 | Make the Dressing

In a separate mixing bowl, add mayonnaise. Pour in evaporated milk, lemon juice, and sugar. Sprinkle in a pinch of salt and a little black pepper.

Mix with a whisk or spoon until the dressing turns smooth and creamy. The sugar and lemon should balance nicely.

Step 3 | Combine and Mix

Pour the dressing over the shredded cabbage, carrot, and onion mixture. Use a large spoon or tongs to toss everything together until all the vegetables are evenly coated. Make sure every piece gets a touch of the creamy dressing.

Step 4 | Chill Before Serving

Cover the bowl with plastic wrap or a lid. Place it in the fridge for at least one hour before serving.

Step 5 | Serve and Enjoy

Give the coleslaw a quick toss before serving. Spoon it onto plates beside grilled chicken, burgers, or fried fish. The creamy crunch adds freshness to any meal.

Chef’s Tips & Special Notes

• Extra Crunch: For an extra crisp and crunchy texture, add the dressing to the coleslaw just 30 minutes before serving instead of mixing it hours ahead. This keeps the cabbage fresh and firm.
• Sweeter Version: If you prefer a sweeter coleslaw, you can add an extra teaspoon of sugar or drizzle a little honey into the dressing. This balances nicely with the savory and tangy flavors.
• Spicy Kick: To give your coleslaw a gentle heat, mix in a pinch of cayenne pepper or a few drops of hot sauce. It adds warmth without overpowering the creamy flavor.
• Better Color: For a more visually appealing dish, use half green cabbage and half purple cabbage. The purple cabbage adds a bright pop of color that looks great on the plate.
• Double Batch Trick: Double the ingredients and store extra portions for quick lunches or last-minute picnics throughout the week.

What to Serve with Copycat Dairy Queen Coleslaw

This coleslaw pairs beautifully with grilled meats like chicken, pork chops, or ribs. The cool, crisp texture balances the smoky flavors from the grill.

You can also serve it with pulled pork sandwiches or hot dogs at your next cookout. Fried fish and shrimp taste amazing with this side too. The creamy dressing cools down spicy foods like buffalo wings or Nashville hot chicken.

Try it with tacos or quesadillas. The mild sweetness works well with Mexican flavors.

Burgers and fries become a complete meal when you add this coleslaw on the side.

You can even pile it on top of your burger for extra crunch. Keep it simple with cornbread and baked beans for a classic Southern plate.

Storage, Make-Ahead and Meal Prep Guide

Store any leftovers in a sealed container in the refrigerator. It will stay fresh for up to 3 days.

The cabbage will slowly release water, so it may become a bit looser after a day.

This recipe is great for making ahead. Follow the recipe through step 3, then refrigerate the mixed coleslaw for up to 6 hours before serving.

I do not recommend freezing this coleslaw, as the cabbage will become soggy and the dressing may separate when thawed.

Dairy Queen Coleslaw Recipe FAQs

1. Does the coleslaw taste sweeter over time?

Yes, chilling 1-24 hours lets sugar soak in, boosting sweetness like the original. Taste after 1 hour; add pepper if needed. Do not over-sweeten upfront.

Fridge time blends flavors for peak Dairy Queen copycat results every serving.

2. Is this recipe gluten-free?

All the items here are naturally gluten-free, like cabbage, carrots, mayo, and lemon juice. Check your mayo label to make sure no added gluten.

This makes it safe for most gluten-free diets. It’s a simple, fresh side that fits many meal plans without worry.

3. Can I add extra vegetables?

Yes, finely shredded red or green peppers can be added for color. Keep the pieces thin to maintain the authentic texture. Avoid watery vegetables that may make the coleslaw soggy.

4. My dressing seems too thick. What can I do?

If the dressing is too thick to mix easily, add more liquid one teaspoon at a time. Use either milk or vinegar, depending on if you need more creaminess or more tang. Stir well after each addition until you get a pourable, creamy consistency.

5. Is this coleslaw safe to serve outdoors?

Yes, but keep it chilled until serving. Use an insulated cooler or fridge to maintain freshness. The dressing can soften if left at room temperature for long periods.

Proper storage ensures the cabbage stays crisp and the creamy texture remains.

The Dairy Queen Coleslaw Recipe stays simple, creamy, and close to the original taste people know. The easy steps and familiar flavors invite small changes to suit personal style.

Share this recipe with friends and try new twists while keeping that classic feel everyone loves.