Sandwich Slaw

Sandwich Slaw

The Spruce / Diana Chistruga

Prep: 15 mins
Cook: 0 mins
Total: 15 mins
Servings: 8 servings
Nutritional Guidelines (per serving)
84 Calories
5g Fat
8g Carbs
1g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 84
% Daily Value*
Total Fat 5g 7%
Saturated Fat 1g 4%
Cholesterol 3mg 1%
Sodium 196mg 9%
Total Carbohydrate 8g 3%
Dietary Fiber 1g 4%
Protein 1g
Calcium 43mg 3%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

  • 2 cups shredded 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

Steps to Make It

  1. Gather the ingredients.

    Sandwich Slaw ingredients

    The Spruce / Diana Chistruga

  2. Remove outer layer of cabbage if it looks a little wilted. Cut cabbage in half and making diagonal cuts, remove the tough core. 

    cut cabbage and remove the core

    The Spruce / Diana Chistruga

  3. Cut into long thin strips. Cut those strips in half or quarters depending on preference. 

    cut cabbage into long strips

    The Spruce / Diana Chistruga

  4. 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 three to four minutes to drain water away. 

    cabbage in a colander

    The Spruce / Diana Chistruga

  5. Combine onion, white vinegar, mayonnaise, garlic, sugar, black pepper, and salt in a large bowl. 

    Combine onion, white vinegar, mayonnaise, garlic, sugar, black pepper, and salt in a large bowl

    The Spruce / Diana Chistruga

  6. Add cabbage and toss to coat. If you want the slaw a bit creamier, simply double the recipe.

    cabbage and dressing combined in a bowl

    The Spruce / Diana Chistruga

  7. Cover bowl with plastic wrap and place into refrigerator for one hour before serving.

    slaw in a bowl covered with plastic wrap

    The Spruce / Diana Chistruga

  8. Place a generous portion on each pulled chicken or pulled pork sandwich.

    Sandwich Slaw

    The Spruce / Diana Chistruga

Tip

  • If making a day ahead of time, store in a large airtight container and in the refrigerator. Slaw will stay good for up to 3 days after initial preparation.