A classic coleslaw used for topping pulled pork or pulled chicken sandwiches. The sweetness of the slaw goes perfectly with the tart, smokiness of a good pulled pork. Of course, this slaw can also be used as a side dish. The choice is yours.
- 2 cups/475 mL shredded green cabbage
- 1/4 cup/60 mL mayonnaise
- 2 tablespoons/30 mL finely diced onion
- 2 tablespoons/30 mL white vinegar
- 1 clove garlic, minced
- 2 teaspoons/10 mL sugar
- 1 teaspoon/5 mL ground black pepper
- 1/2 teaspoon/2.5 mL salt
1. Remove outer later of cabbage if it looks a little wilted. Cut cabbage in half and making diagonal cuts, remove the tough core. Cut into long think strips and cut those strips in have or quarters depending on preference. Place cabbage into a large colander or salad spinner. You might need to do this in two batches. Wash cabbage thoroughly under cold water. Spin to remove water, or if using a colander, shake a few times and let sit for 3-4 minutes to drain water away.
2. Combine onion, white vinegar, mayonnaise, garlic, sugar, black pepper and salt in a large bowl. Add cabbage and toss to coat. If you want the slaw a bit creamier, simply double the recipe.
3. Cover bowl with plastic wrap and place into refrigerator for 1 hour before serving.
4. Place a generous portion on each pulled chicken or pulled pork sandwich.
5. If making a day head of time, store in a large airtight container and in the refrigerator. Slaw will stay good for up to 3 days after initial preparation. As mentioned before, this slaw can be used on sandwiches or served on the side with grilled, slow-cooked, or roasted meats.
|Nutritional Guidelines (per serving)|
|Total Fat||5 g|
|Saturated Fat||1 g|
|Unsaturated Fat||1 g|
|Dietary Fiber||1 g|