|Nutritional Guidelines (per serving)|
|Servings: serves 8|
|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/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
- 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. As mentioned before, this slaw can be used on sandwiches or served on the side with grilled, slow-cooked, or roasted meats.