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.
Servings: 8 Servings
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
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
