Chick-fil-A is dropping its signature cole slaw Jan. 18 as part of a move to add "variety" to its menu, and now the restaurant chain has announced what will be replacing it.
"We know many of our customers love our Cole Slaw, yet we have also heard from them they are looking for new tastes and healthier ways to eat in our restaurants," Chick-fil-A said in a statement New Year's Eve.
The cabbage-based side dish will remain on the menu only in the company's 13 original Atlanta-area Dwarf House restaurants, which founder S. Truett Cathy developed into the national Chick-fil-A chain.
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In place of the cole slaw will be Chick-fil-A's new 'Super Food Side,' the restaurant announced Wednesday.
'Superfood Side' is made with hand-chopped kale and broccolini, tossed in a sweet-and-tangy maple vinaigrette dressing and topped with dried sour cherries, according to the company. It is served with roasted walnuts, almonds and pecans.
On its own, the Superfood Side has 140 calories and 7 grams of fat in the 5-ounce portion and 170 calories and 8 grams of fat in the 8-ounce portion, according to Chick-fil-A.
The low-calorie side was developed in collaboration with James Beard Award nominee and Atlanta-based chef Ford Fry of Ford Fry Restaurants, according to a press release on the new menu item.
"The Superfood Side is not something you would expect to see at a fast food restaurant, and we're thrilled to kick off 2016 with something that can help people stick to their New Year's resolutions to eat healthfully. Customers who have tried it rave about having an option that's incredibly healthy where you don't have to sacrifice great taste," said David Farmer, vice president of menu strategy and development for Chick-fil-A.
Farmer said it's their first step in the chain's goal of adding 'high-end restaurant flavors' to its menu.
If you aren’t sure the Superfood Side will satisfy your cole saw cravings, you can still make the original favorite at home. Earlier this month, the company released the recipe for the first time.
- 4 teaspoons vinegar
- one-fourth cup sugar
- three-fourths teaspoon dry mustard
- one-fourth teaspoon salt
- 1 cup mayonnaise
- 2 bags (10 oz. bags) fine shredded cabbage, chopped to one-eighth inch
- one-fourth 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 2 hours and serve.
Makes six to eight servings.