|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 32g||41%|
|Saturated Fat 2g||12%|
|Total Carbohydrate 54g||20%|
|Dietary Fiber 7g||25%|
|*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 great coleslaw for topping off pulled pork sandwiches. You get a relatively dry slaw from this recipe so that it holds to the sandwich better. It is also mild enough not to overpower the smoked pork.
Gather the ingredients.
Combine sugar, vinegar, oil, mustard, mayonnaise, salt and pepper in a saucepan over a low heat. Stir until sugar dissolves. Refrigerate dressing for 30 minutes.
Place prepared vegetables in a serving bowl with cooled dressing. Using kitchen tongs, carefully, toss vegetables with dressing until well coated.
Cover with plastic wrap and refrigerate for 1 1/2-2 hours before serving. Coleslaw will keep for up to 2 days after preparation if stored, covered in the refrigerator. Serve dish on the side with brisket, pork, or chicken, or serve right on top of pulled pork in a delicious sandwich.