No actual recipe, but a pretty good description in the write up. Hope that helps!

Alexa

Here is a link that might be useful: McAlister�s Deli Cole Slaw

I didn't want to answer this because I've never heard of McAlister's and didn't want to bump it down the page until you got some information. I hope you get a recipe or an idea as to how to make it, I really like cole slaw.

Annie

I haven't had their coleslaw but everyone loves mine. I do use green pepper along with carrots, onions, mayo, and a bit of sugar, salt and pepper. I do think the green pepper is a large part of what makes it good. I use my blender to chop first the cabbage then the other ingredients. I pour each item in a colander, one on top of the other, so the green pepper and carrot juice go in also. Hope this gives you an idea of a new way to try.

I might add, you need to drain it well if you use the blender where you need to use water to chop it. The addition of sugar also tends to increase the water amount. One idea that I might try next time is using the pre-salting idea mentioned in the link above.

I have several different combinations that I use depending on what I am serving it with. Even the finest of the cabbage changes depending on the main course. DH said it wasn't like mine - and yet I use the ingredients listed on the one mentioned. Thanks Alexa! Don't know what makes it better than mine. Guess I will keep trying.

Sometimes when you're hungry something you normally wouldn't care fo is unusually appealing or just "hits the spot". It doesn't sound from the description that it's anything unusual and you may well be making something similar or better. Every deli coleslaw I've ever had is fair at best. It's fast food. I usually doctor it up if I go with a deli slaw.

Lately, I've even been using just a bottled salad dressing (Hidden Valley Farmhouse Bacon & Onion is very good) and slaw mix, add some dried onion (fresh if I have it), Spike seasoning and bacon bits, grapes if I have them, and have a vastly superior salad to any of the deli slaws. I can also make a smaller batch than my normal coleslaw too. If I want more of a vinegary type it's easy to sub an Italian dressing or mix some different types. Catalina mixes well as does Ranch.

I wouldn't be surprised if you went and bought some of the coleslaw and served it up saying what do you think of this, the opinion may well be different. I'm not suggesting they're purposely dissing your slaw, but often the one-time extraordinary fizzles the next time. Taste buds are as consistent as the weather.

A recipe is only "vastly superior" if one LIKES it. I do not care for all of that extra stuff in my slaw & happen to LOVE McAllister's....and have had it many times. It's not too sweet for me & has a good amount of black pepper. To each, his own.