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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.
Recipe Tips
To save time, you can use a large bag of pre-grated coleslaw from the produce section at the store. However, 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.
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.
Prefer it juicy? 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 prevent coleslaw from getting watery, keep the dressing separate from the cabbage mixture until just before serving.
Another helpful trick is to brine the cabbage briefly with a simple mixture of salt and sugar. This draws out excess moisture from the cabbage, helping the salad stay crisp and flavorful. CooksIllustrated inspired this tip.
Coleslaw Troubleshooting
If mayo’s not your thing, try using plain Greek yogurt, sour cream, or a combo of both. They’ll still give you a creamy dressing without the mayo flavor. Just note that the tanginess might be a little more pronounced, depending on what you use.
We don’t recommend it. The mayonnaise and veggies tend to separate and turn watery once thawed, and you’ll lose that crisp, crunchy bite everyone loves about coleslaw. If you’ve got leftover cabbage, it’s better to freeze it after blanching or cooking—like we do in our red cabbage with apples.
This is our favorite coleslaw for pulled pork, and it makes a perfect side for summer cookouts, picnics, or potlucks. It’s easy to make, budget-friendly, and you can prep it ahead of time without any fuss. If you’re planning a big spread, try pairing it with something a little sweet and tangy like our carrot raisin salad, or my classic pea salad, they make a great combo!
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Best Coleslaw for Pulled Pork
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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 ground black pepper
For the Coleslaw Mix:
- 2 cups shredded green cabbage
- 2 cups shredded red cabbage
- 2 teaspoons salt, optional for brine
- 2 teaspoons granulated sugar, optional for brine
- 2 large carrots, shredded
- 6 to 8 green onions, sliced
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Some Other Recipes We Are Sure You Will Love:
This coleslaw is great on its own, but if you’re planning a full summer spread, don’t miss our list of summer dinner ideas.
Can you make this slaw the day before using it? Will the flavors increase as it sits in the fridge or would it possibly make it soggy? Thank you!
Yes, you can make it a day in advance to let the flavors meld together, but the cabbage will get softer and the sauce will get thinner. Some people like it that way and always make it in advance.
I have never in my life liked coleslaw. I made this recipe and I love it.
That’s awesome, I’m glad you found a recipe you can enjoy!
This is a perfect side dish for any meat!