Best Coleslaw for Pulled Pork

This salad is the best coleslaw for pulled pork sandwiches. The key to this recipe is in the dressing. It’s mayonnaise and vinegar-based dressing with a touch of honey and Dijon mustard. The dressing is what makes this coleslaw special.

A vibrant rainbow mixture of green and purple cabbage, bright orange carrots, and green onions give this slaw a festive presentation.

If you are looking for a spicy type of coleslaw for that special dish you are preparing you will love our Chipotle Coleslaw, the creamy mayo dressing with its smoky, spicy flavor will wake up those taste buds! And for a new and exciting Asian-style coleslaw you will want to try our Korean Kimchi Slaw which is a wonderful fusion of flavors.  

Here is Why This Recipe Works

• The cabbage adds a crunchy texture and the carrots add a bit of sweetness.
  
• This coleslaw is easy to make and is a great way to use up any leftover cabbage.
  
• The Dijon mustard gives the coleslaw a bit of a tang, and the honey helps balance the flavors.
  
• Pulled pork sandwiches are the perfect way to enjoy this coleslaw, but it would also be great as a side dish.

If you plan to make pork sandwiches with this salad, try our chipotle pulled pork or slow-roasted pork shoulder.

The Ingredients

Here is a list of the ingredients you will need for this recipe. Scroll down to the printable recipe card for all the details. 

• Mayonnaise. You can also try our lemon dill aioli instead of mayonnaise if you want to play around with the flavors.
  
• Apple cider vinegar. You can substitute white wine vinegar or lemon juice. 
  
• Garlic cloves. We think fresh garlic gives the slaw a better flavor than dried garlic powder. 
  
• Dijon mustard. Dijon mustard gives the slaw a bit of a tangy and spicy flavor.
  
• Honey. A bit of sweetness balances the vinegar and brings all the flavors together. 
  
• Salt and black pepper
  
• Cabbage. We used green and purple cabbage.
  
• Carrots. Add color and a hint of sweet crunch. 
  
• Green onions. The green onions give the slaw a bit of a zing

This recipe is easy to adapt by adding additional herbs and spices. You can add celery seed, cumin, thyme, onion powder, and chopped cilantro. If you want to give it a tropical spin, add 3 tablespoons of Maui Wowee Hawaiian rub (which is pretty delicious with pulled pork).

How to Make It:

Here is a brief overview to get an idea of what to expect with the recipe. Scroll down to the printable recipe card for all the details.

Before you start, prep all the veggies. Slice the cabbage and green onions and shred the carrots.

1. Combine all the ingredients for the dressing in a dish. Whisk well to combine.

Tip: If you want to make the dressing in advance, mix it in a jar, cover it, and store it in the fridge.

How to Cut Cabbage for Coleslaw

1. Wash the outside of the cabbage and remove any tattered or wilted leaves.
   
2. Cut the cabbage in quarters down the center of the core and cut out the core.
   
3. Use a sharp knife to slice the cabbage. The thinner you slice it, the finer the shreds will be.

If you want to save some time, you can purchase pre-cut, shredded cabbage in most grocery stores.

2. Add the veggies to a large bowl and toss them with the dressing.

Tip: Use only enough dressing to lightly coat the slaw. You can always add more later if you like.

Tips for Success

• To save time, you can use a large bag of pre-grated coleslaw from the produce section at the store.
  
• Slicing your own cabbage by hand is much more economical than a bag of mix.
  
• You can use a mandoline or a food processor if you want uniform slices. 
  
• Use a stick blender to make a quick, smooth dressing, or just use a hand whisk. 
  
• If you like your coleslaw crisp and fresh, do not toss the salad with the dressing until you are ready to serve the slaw. We think a crisp, crunchy slaw is the best coleslaw for pulled pork sandwiches.
  
• Some people like their coleslaw a bit more on the wet side, so if that’s your preference, go ahead and toss it all together and let it marinate in the fridge for several hours. 
  
• To keep coleslaw from getting watery keep the dressing separate from the cabbage mixture until it is time to serve. Another tip is to brine the cabbage for a few minutes. A simple brine of sugar and salt will release some of the juices in the cabbage before making the salad.
  
• Another way to minimize watery coleslaw is to let the cabbage brine in a sugar and salt solution. CooksIllustrated inspired this tip. They let cabbage brine for an hour but we found that 5 to 10 minutes will release plenty of juices without changing the texture of the cabbage.

Can you freeze coleslaw?

We do not recommend freezing this coleslaw. The mayonnaise and the vegetables will get watery when you thaw them and they will lose that crisp, crunchy bite that we all love about coleslaw. You are better off freezing leftover cabbage after you blanch or cook it, like our red cabbage with apples.

Some Other Recipes We Are Sure You Will Love:

Sauteed Glazed Rainbow Carrots will make a colorful statement on your dinner table! Cooked on the stovetop with a sweet marmalade this will be a side dish that you will have on repeat!

Oven Roasted Root Vegetables is one of the easiest methods of cooking vegetables. The roasting brings out the natural sweetness of the vegetables and they caramelize as they roast.

This healthy, unique Spicy Moroccan Carrot Salad has a medley of flavors representative of the Moroccan cuisine. A dressing made with Greek yogurt and preserved lemons are the perfect complement to the sweet-spicy flavors in the salad.

This is the best coleslaw for pulled pork. It is the perfect addition to any summer cookout or picnic. This coleslaw is easy to make and convenient to prep in advance. Plus it is easy and economical.

Best Coleslaw for Pulled Pork

This is the Best Coleslaw for Pulled Pork, made with shredded carrots, white and red cabbage plus green onions all mixed with a creamy, tangy dressing.  This is the perfect coleslaw to pile on a pulled pork sandwich or as a side dish at your backyard BBQs.

The brining step is optional but it prevents the coleslaw from becoming watery and enhances the flavor while keeping the cabbage crunchy yet tender.

4.75 from 44 votes

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Prep Time: 15 minutes minutes

Total Time: 15 minutes minutes

Servings: 8 Servings

Calories: 197kcal

Author: Pat Nyswonger

Ingredients

For the Coleslaw Dressing:

• ½ cup mayonnaise
• 3 tablespoons apple cider vinegar
• 2 garlic cloves grated or minced
• 2 teaspoons Dijon mustard
• 1 tablespoon honey
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Coleslaw Mix:

• 2 cups shredded green cabbage
• 2 cups shredded purple cabbage
• Optional: 2 teaspoons each of sugar and salt for a brine
• 2 cups shredded carrots
• 1 cup sliced green onions

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Instructions

For the Coleslaw Dressing:

• Add all of the ingredients to a dish and whisk together until smooth and creamy.

Optional Step: Brine the Cabbage

• Place the shredded cabbage in a colander and sprinkle it with 2 teaspoons of sugar and 2 teaspoons of salt. Toss the cabbage to coat it well. Let it sit for 5 to 10 minutes then rinse it with cold water.
• Place the cabbage in a salad spinner and spin it dry, or spread it out on a kitchen towel and blot it dry.

For the Coleslaw Mix:

• Combine the shredded cabbage, carrots, and green onions in a large bowl and toss with enough of the dressing to coat lightly.  You may not need all of the dressing.  Taste and season as desired.

Notes

• Brining the cabbage in sugar and salt first will draw out some of the moisture in the cabbage and help prevent watery coleslaw. Make sure you dry the cabbage thoroughly after you rinse the brine off.
• If you chose to brine the cabbage, 5 to 10 minutes will release some extra liquid without changing the crunchy consistency of the slaw. You can let it sit in the brine longer if you want a less crisp coleslaw.
• For a quick, smooth dressing add the ingredients to a wide-mouth canning jar and use the stick blender for 30 seconds.
• For uniform shredding use the slicer blade attachment to your food processor for the cabbage and the shredder attachment for the carrots.
• A large bag of prepared coleslaw mix can be substituted.

Recipe Variations

• Add 1 teaspoon each of celery seed, onion powder, and thyme.
• Add 2 teaspoons of dried cumin and a handful of chopped cilantro.
• For a tropical spin, add 3 tablespoons of Maui Wowee Hawaiian rub.

Nutrition

Serving: 1 serving | Calories: 197kcal | Carbohydrates: 10g | Protein: 2g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 14g | Cholesterol: 6mg | Sodium: 281mg | Fiber: 3g | Sugar: 6g

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