ADVERTISEMENT
- Real Recipes from Real People -

ISO: Cold Slaw made by Chick-Fil-A

Misc.
ADVERTISEMENT
I just love the Chick-Fil-A cold slaw. Does anybody have the recipe for this great tasting cold slaw
MsgID: 1414720
Shared by: DR Connery
Board: Copycat Recipe Requests at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Layered Chili Bean Dip
  • LAYERED CHILI BEAN DIP 1 lb. ground beef 1 tbsp. chili powder 1 (about 15 oz.) can black beans, rinsed and drained 3/4 cup Pace® Picante Sauce 1 large tomato, chopped 1 large avocado, peeled, pitted and diced 1 cup...
  • Fajita Steak Rolls (3 1/2 quart crock pot)
  • FAJITA STEAK ROLLS For 3 1/2 quart crock pot 2 beef top round or flank steaks, about 1 to 1 1/4 pound each, cut 1/4-inch thick 1 tablespoon olive oil 1 medium onion, chopped 1/2 cup green bell pepper, chopped 1/2 cu...
  • Roast Fish with Honeyed Onions (serves 2)
  • ROAST FISH WITH HONEYED ONIONS FOR THE ONIONS: 4 tablespoons olive oil 1 pound onions, halved and thinly sliced 2 tablespoons honey Juice from 1/2 lemon Salt and freshly ground black pepper to...
  • Rustic Inn Garlic Crab
  • About twenty years ago while eating garlic crab at the Rustic Inn Crabhouse, I asked our waitress for the recipe. First she said they don't boil them in water. The blue crabs are cleaned live. They are then cooked for a ...
ADVERTISEMENT
  • Sardine or Tuna Puff (1966)
  • SARDINE PUFF 2 cans (3 1/2 or 4 ounces each) Maine sardines* 8 slices buttered day-old white bread 1/4 cup chopped green pepper 3/4 cup shredded sharp Cheddar cheese 3 eggs 1/2 teaspoon salt 1/4 teaspoon powdered must...
  • Walnut Hermits
  • WALNUT HERMITS 1 cup butter, softened or shortening 2 cups brown sugar, packed 2 eggs 3 1/2 cups flour 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt 2 tsp ground cinnamon 1 tsp ground nutmeg 1/2 cup sour cream 1...
  • Chicken Poupon
  • CHICKEN POUPON 4 tablespoons Grey Poupon Dijon Mustard 2 tablespoons water or vegetable oil 1 teaspoon garlic powder 1/2 teaspoon Italian seasoning 1 pound boneless chicken breasts Mix mustard, water or oil, garlic p...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Cold Slaw made by Chick-Fil-A
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!