|Nutritional Guidelines (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.|
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 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
Gather the ingredients.
Remove outer layer of cabbage if it looks a little wilted. Cut cabbage in half and making diagonal cuts, remove the tough core.
Cut into long thin strips. Cut those strips in half 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 three to four minutes to drain water away.
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.
Cover bowl with plastic wrap and place into refrigerator for one hour before serving.
Place a generous portion on each pulled chicken or pulled pork sandwich.
- 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.