Best Coleslaw for Pulled Pork (2024)

This salad is the best coleslaw for pulled pork sandwiches. The key to this recipe is in the dressing. It’s mayonnaise and vinegar-based dressing with a touch of honey and Dijon mustard. The dressing is what makes this coleslaw special.

A vibrant rainbow mixture of green and purple cabbage, bright orange carrots, and green onions give this slaw a festive presentation.

If you are looking for a spicy type of coleslaw for that special dish you are preparing you will love our Chipotle Coleslaw, the creamy mayo dressing with its smoky, spicy flavor will wake up those taste buds! And for a new and exciting Asian-style coleslaw you will want to try our Korean Kimchi Slaw which is a wonderful fusion of flavors.

Here is Why This Recipe Works

• The cabbage adds a crunchy texture and the carrots add a bit of sweetness.
  
• This coleslaw is easy to make and is a great way to use up any leftover cabbage.
  
• The Dijon mustard gives the coleslaw a bit of a tang, and the honey helps balance the flavors.
  
• Pulled pork sandwiches are the perfect way to enjoy this coleslaw, but it would also be great as a side dish.

If you plan to make pork sandwiches with this salad, try our chipotle pulled pork or slow-roasted pork shoulder.

The Ingredients

Here is a list of the ingredients you will need for this recipe. Scroll down to theprintable recipe cardfor all the details.

• Mayonnaise. You can also try our lemon dill aioli instead of mayonnaise if you want to play around with the flavors.
  
• Apple cider vinegar.You can substitute white wine vinegar or lemon juice.
  
• Garlic cloves. We think fresh garlic gives the slaw a better flavor than dried garlic powder.
  
• Dijon mustard. Dijon mustard gives the slaw a bit of a tangy and spicy flavor.
  
• Honey. A bit of sweetness balances the vinegar and brings all the flavors together.
  
• Salt and black pepper
  
• Cabbage. We used green and purple cabbage.
  
• Carrots. Add color and a hint of sweet crunch.
  
• Green onions. The green onions give the slaw a bit of a zing

This recipe is easy to adapt by adding additional herbs and spices. You can add celery seed, cumin, thyme, onion powder, and chopped cilantro. If you want to give it a tropical spin, add 3 tablespoons of Maui Wowee Hawaiian rub (which is pretty delicious with pulled pork).

How to Make It:

Here is a brief overview to get an idea of what to expect with the recipe. Scroll down to theprintable recipe cardfor all the details.

Before you start, prep all the veggies. Slice the cabbage and green onions and shred the carrots.

1. Combine all the ingredients for the dressing in a dish. Whisk well to combine.

Tip: If you want to make the dressing in advance, mix it in a jar, cover it, and store it in the fridge.

How to Cut Cabbage for Coleslaw

1. Wash the outside of the cabbage and remove any tattered or wilted leaves.
   
2. Cut the cabbage in quarters down the center of the core and cut out the core.
   
3. Use a sharp knife to slice the cabbage. The thinner you slice it, the finer the shreds will be.

If you want to save some time, you can purchase pre-cut, shredded cabbage in most grocery stores.

2. Add the veggies to a large bowl and toss them with the dressing.

Tip: Use only enough dressing to lightly coat the slaw. You can always add more later if you like.

Tips for Success

• To save time, you can use a large bag of pre-grated coleslaw from the produce section at the store.
  
• Slicing your own cabbage by hand is much more economical than a bag of mix.
  
• You can use a mandoline or a food processor if you want uniform slices.
  
• Use a stick blender to make a quick, smooth dressing, or just use a hand whisk.
  
• If you like your coleslaw crisp and fresh, do not toss the salad with the dressing until you are ready to serve the slaw.We think a crisp, crunchy slaw is the best coleslaw for pulled pork sandwiches.
  
• Some people like their coleslaw a bit more on the wet side, so if that’s your preference, go ahead and toss it all together and let it marinate in the fridge for several hours.
  
• To keep coleslaw from getting watery keep the dressing separate from the cabbage mixture until it is time to serve. Another tip is to brine the cabbage for a few minutes. A simple brine of sugar and salt will release some of the juices in the cabbage before making the salad.
  
• Another way to minimize watery coleslaw is to let the cabbage brine in a sugar and salt solution. CooksIllustrated inspired this tip. They let cabbage brine for an hour but we found that 5 to 10 minutes will release plenty of juices without changing the texture of the cabbage.

Can you freeze coleslaw?

We do not recommend freezing this coleslaw. The mayonnaise and the vegetables will get watery when you thaw them and they will lose that crisp, crunchy bite that we all love about coleslaw. You are better off freezing leftover cabbage after you blanch or cook it, like ourred cabbage with apples.

Some Other Recipes We Are Sure You Will Love:

Sauteed Glazed Rainbow Carrots will make a colorful statement on your dinner table! Cooked on the stovetop with a sweet marmalade this will be a side dish that you will have on repeat!

Oven Roasted Root Vegetables is one of the easiest methods of cooking vegetables. The roasting brings out the natural sweetness of the vegetables and they caramelize as they roast.

This healthy, unique Spicy Moroccan Carrot Salad has a medley of flavors representative of the Moroccan cuisine. A dressing made with Greek yogurt and preserved lemons are the perfect complement to the sweet-spicy flavors in the salad.

This is the best coleslaw for pulled pork. It is the perfect addition to any summer cookout or picnic. This coleslaw is easy to make and convenient to prep in advance. Plus it is easy and economical.