Bojangles Coleslaw Recipe
This Bojangles Coleslaw Recipe is creamy, tangy and the perfect side for fried chicken or barbecue.
Ingredients
- 4 cups finely shredded green cabbage
- 1 cup shredded carrots
- ½ cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- ¼ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- 1 teaspoon lemon juice optional for extra tang
Instructions
Prepare Vegetables
- Shred the cabbage and carrots. Use a knife, grater or food processor to get fine, even pieces.
Make the Dressing
- In a small bowl, whisk together mayonnaise, vinegar, sugar, salt, pepper and optional lemon juice until smooth.
Combine Vegetables and Dressing
- Pour dressing over shredded cabbage and carrots. Toss well until every piece is coated evenly.
Chill the Coleslaw
- Cover the bowl and refrigerate for at least 30 minutes to allow flavors to blend and vegetables to soften slightly.
Taste and Adjust
- Taste the coleslaw. Add extra salt, sugar or vinegar if needed to balance flavors perfectly.
Serve
- Serve chilled as a side dish with fried chicken, barbecue, sandwiches, or any main meal.
Garnish (Optional)
- Sprinkle a few extra shredded carrots on top or add fresh parsley for presentation before serving.
Notes
- Use green and purple cabbage for a colorful dish.
- Add finely chopped onion for extra flavor.
- Use light mayonnaise for a lower-calorie option.
- Substitute apple cider vinegar with white vinegar or lemon juice.
- Add a pinch of celery seed for classic coleslaw flavor.
- Mix in some diced green peppers for crunch and color.
- Prepare a day in advance for deeper flavor and softer texture.