|Nutritional Guidelines (per serving)|
|Servings: 6 servings|
|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 large head cabbage (chopped finely)
- 1 red bell pepper (sliced into thin strips)
- 1 sweet onion (chopped finely)
- 1 carrot (grated)
- 1 cup/240 milliliters sugar
- 1 cup/240 milliliters apple cider vinegar
- 2/3 cup/180 milliliters vegetable oil
- 2 tablespoons/30 milliliters mayonnaise
- 2 teaspoons/10 milliliters dry mustard
- 1 teaspoon/5 milliliters salt
- 1 teaspoon/5 milliliters black pepper
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.
Chop cabbage and sweet onion finely into thin pieces. Remove stem, core with seeds and any white parts of bell pepper. Slice into thin strips. If vegetables have accumulated a lot of liquid from washing and slicing, pat them dry with paper towels.
Place vegetables in a serving dish with cooled dressing. Using kitchen tongs, carefully, toss vegetables with dressing until well coated. Transfer to a serving bowl, cover with plastic wrap and refrigerate for 1 1/2-2 hours before serving.