|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||7%|
|Saturated Fat 1g||4%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Coleslaw is a ubiquitous side dish at cookouts and barbecues, but it is also a wonderful topping for sandwiches, especially pulled pork. The tanginess of the slaw is a nice counterpart to the sweet or spiciness of the barbecue sauce and adds a welcome crunchy texture to a sandwich. This recipe calls for tossing shredded cabbage in a creamy mixture of diced onion, white vinegar, mayonnaise, garlic, and sugar; the simplicity of flavors and ingredients means this slaw can make its way into a variety of sandwiches, from hamburgers and hot dogs to a grilled Reuben and fried chicken sandwich.
To make this sandwich slaw, a whole head of cabbage is chopped up and shredded, and then rinsed and drained, but for quicker preparation, feel free to use pre-packaged coleslaw mix. There is enough dressing to give the slaw a creamy consistency, but if you like your slaw really creamy, simply double the dressing ingredients. And because this is a pretty basic recipe, it allows for additions like shredded carrots, purple cabbage, chopped kale, pineapple, and green onions; you can also embellish the dressing with Dijon mustard, soy sauce, apple cider vinegar, and blue cheese.
- 1 head green cabbage
- 2 tablespoons finely diced onion
- 2 tablespoons white vinegar
- 1/4 cup mayonnaise
- 1 clove garlic (minced)
- 2 teaspoons sugar
- 1 teaspoon ground black pepper
- 1/2 teaspoon salt
Gather the ingredients.
Remove the outer layer of the cabbage if it looks a little wilted. Cut the cabbage in half and remove the tough core by making diagonal cuts.
Cut the cabbage into long, thin strips. Cut those strips in half or in quarters depending on your preference.
Place the shredded cabbage in a large colander or salad spinner. (You might need to do this in two batches.) Wash the cabbage thoroughly under cold water. Spin to remove water, or if using a colander, shake a few times and let it sit for 3 to 4 minutes to drain.
Combine the onion, white vinegar, mayonnaise, garlic, sugar, black pepper, and salt in a large bowl.
Add the cabbage and toss to coat.
Cover the bowl with plastic wrap and place in the refrigerator for 1 hour to chill before serving.
Place a generous portion on each sandwich.
How to Store
If making this sandwich slaw a day ahead of time, store it in a large airtight container in the refrigerator. The slaw will stay good for up to three days.