This Copycat Creamy Coleslaw recipe from St-Hubert is a popular side dish to go along with their awesome rotisserie chicken.
Since St-Hubert restaurants are primarily located on the east coast of Canada, everyone can now enjoy their coleslaw with this super easy-to-make recipe.
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For us Americans, St-Hubert is one of the largest Canadian owned restaurant chains with over 126 locations, mostly on the East Coast. They are best known for their Rotisserie Chicken.
This copycat coleslaw recipe is their “creamy” version as it includes mayonnaise. They also have a traditional version which is a vinegar based coleslaw (no mayonnaise) that I have recently published as well.
If you are feeling a little lazy or just short on time you can buy a pre-packaged coleslaw mix that includes the shredded cabbage and carrots. The rock star of this coleslaw recipe lies in the dressing.
I highly recommend you make the dressing ahead of time and let it sit in the refrigerator for a good 4 hours so all the ingredients can meld. But then again if you are short on time you can use it immediately.
Copycat Rating
Since the goal of a Copycat Recipe is for it to taste exactly like the original, it’s only natural to rate this recipe against the original. This Copycat recipe rates a solid 9 out of 10 in my opinion.
Gather your Ingredients
You will need the following ingredients to make this Copycat Creamy Coleslaw recipe from St-Hubert (see recipe card for quantities): Head of Cabbage, Carrots, Mayonnaise, White Vinegar, White Sugar, Worcestershire Sauce, Salt & Pepper.
How to Make St-Hubert Creamy Coleslaw
- Place the chopped cabbage and the grated carrot in a large bowl.
- In a small bowl, whisk all the dressing ingredients until well combined.
- Refrigerate the dressing for approximately 4 hours.
- When ready to serve, pour the dressing over the cabbage mixture and toss till combined.
Copycat St-Hubert Creamy Coleslaw
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Ingredients
- ½ Head of Cabbage, chopped
- 1 large Carrots, grated
Dressing
- ¾ Cup Mayonnaise
- ¼ Cup White Vinegar
- 2 Tbsp White Sugar
- ½ Tsp Worcestershire Sauce
- Salt and Pepper, to taste
Instructions
- Place the chopped cabbage and the grated carrot in a large bowl.
- In a small bowl, whisk all the dressing ingredients until well combined.
- Refrigerate the dressing for approximately 4 hours.
- When ready to serve, pour the dressing over the cabbage mixture and toss till combined.
Love, love, love this vinaigrette. It sure is the closest to St-Hubert.
Actually, you cannot tell the difference. I’ve been looking for this “copycat” recipe for years! Thank you, thank you, thank you for sharing!
I’ve doubled the recipe. One question, how long will the vinaigrette last in the fridge?
I would say 3-5 days in an airtight container.
Please let me know once you do the coleslaw with vinaigrette version of the one from St. Hubert!! Im dying to replicate it at home.
This coleslaw is to die for. I followed the recipe with one exception. I used Miracle Whip instead of Mayonnaise. It was so delicious. When I cook chicken I always make a side of this coleslaw as it is a family favourite. A keeper for sure.