|Nutrition Facts (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.
- 1 cup sugar
- 1 cup apple cider vinegar
- 2/3 cup vegetable oil
- 2 tablespoons mayonnaise
- 2 teaspoons dry mustard
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 large head cabbage, chopped finely
- 1 red bell pepper, sliced into thin strips
- 1 sweet onion, chopped finely
- 1 carrot, grated
Steps to Make It
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.