Coleslaw For Pulled Pork Recipe

I made this Pulled Pork Coleslaw Recipe with just five main ingredients, keeping it dairy free, cutting back on mayo and using honey instead of white sugar so it stays light and complements pulled pork.

I love a slaw that actually lets the meat shine. My take keeps things simple, folding heaps of crisp green cabbage with a touch of honey in the dressing so it stays bright not cloying.

It wont swamp your pulled pork, it just adds a clean snap that makes the sandwich sing. I call it Pulled Pork Slaw sometimes, or an Easy Coleslaw when I need to convince friends to try it.

Try it once and youll see why I reach for this slaw again and again.

Ingredients

• Cabbage: crunchy, high in fiber and vitamin C, keeps slaw light, refreshing.
• Carrots: add sweetness, beta carotene and extra crunch, makes it more colorful.
• Mayo: gives creaminess and binds everything together, choose light if ya want.
• Apple cider vinegar: brings bright tang, cuts richness and helps balance flavors.
• Honey: adds gentle sweetness and a sticky finish, tones down sharp vinegar.
• Dijon mustard: punchy flavor, a bit sharp, emulsifies dressing and boosts savory notes.
• Green onions: mild onion flavor, fresh bite and nice color, sprinkle on top.
• Celery seed: tiny, optional, gives subtle earthy, slightly bitter flavor like classic slaws.

Ingredient Quantities

• 6 cups green cabbage, thinly shredded (about 1 small to medium head, ~1.5 lb)
• 1 cup carrots, shredded (about 2 medium carrots)
• 1/2 cup mayo (light mayo is fine if ya want it lighter)
• 2 tbs apple cider vinegar
• 2 tbs honey
• 1 tbs Dijon mustard
• 2 green onions, thinly sliced
• 3/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 tsp celery seed (optional)

How to Make this

1. Thinly shred 6 cups green cabbage (about 1 small to medium head) and shred 1 cup carrots, put both in a large bowl. Thinly slice 2 green onions and toss them in too.

2. Sprinkle the 3/4 tsp kosher salt over the cabbage mixture, toss well and let it sit 10 minutes so the cabbage softens and releases a bit of water.

3. While it rests, whisk together 1/2 cup mayo (light is fine), 2 tbsp apple cider vinegar, 2 tbsp honey, 1 tbsp Dijon mustard, 1/4 tsp freshly ground black pepper and 1 tsp celery seed if using. Taste the dressing, it should be bright and a little tangy.

4. After 10 minutes drain off any liquid the cabbage released and gently pat the cabbage dry with paper towels if it seems soggy.

5. Pour the dressing over the cabbage, carrots and green onions and toss until everything is evenly coated. Don’t overmix or it gets mushy.

6. Taste and adjust: add a pinch more salt or a splash more vinegar or honey if you want it tarter or sweeter. Remember this slaw should be lighter than usual so don’t drown it in mayo.

7. Refrigerate at least 20 to 30 minutes so flavors meld; you can make it a few hours ahead. If it thickens too much after chilling, stir in a teaspoon of apple cider vinegar or water to loosen.

8. Give it one last toss before serving and top with extra sliced green onion if you want. Pairs great with pulled pork, burgers or as a crunchy side.

Equipment Needed

1. Large mixing bowl for shredding, salting and tossing the slaw
2. Sharp chef’s knife and cutting board for thinly slicing the cabbage and green onions
3. Box grater or food processor with a shredding disc for the carrots (and extra cabbage if you want faster shredding)
4. Measuring cups and measuring spoons for the mayo, vinegar, honey and spices
5. Small bowl or jar plus a whisk (or fork) to mix the dressing
6. Colander or fine mesh strainer to drain off the cabbage liquid and paper towels to pat it dry
7. Salad tongs or a large spoon/spatula to gently toss the slaw without making it mushy
8. Airtight container or serving bowl for chilling and storing the finished slaw

FAQ

Coleslaw For Pulled Pork Recipe Substitutions and Variations

• Mayo (1/2 cup): Try plain Greek yogurt in the same amount or use half Greek yogurt and half mayo for creaminess. Greek yogurt adds tang and cuts fat, you can stir in 1 tsp olive oil if you want it richer.
• Apple cider vinegar (2 tbs): Swap with white wine vinegar or fresh lemon juice, same quantity. Lemon gives a brighter citrus pop while white wine vinegar is a bit milder.
• Honey (2 tbs): Use pure maple syrup or agave nectar 1 for 1. If you’re out of liquid sweetener, dissolve 1 1/2 tbs brown sugar in a splash of warm water and use that instead.
• Dijon mustard (1 tbs): Replace with whole grain mustard or spicy brown mustard in equal amounts, or use yellow mustard if that’s all you got it will be milder and a touch sweeter.

Pro Tips

– Salt and squeeze, but not too hard: let the cabbage sit with the salt to soften, then drain and pat it dry. If you squeeze it like a sponge it’ll get limp, so use a towel and just press gently. If it tastes a little flat after chilling, stir in a teaspoon of apple cider vinegar or water to wake it up.

– Keep the dressing bright and thin it if needed: whisk the mayo, vinegar, honey and mustard until smooth, and taste. If it’s too thick after chilling, add a tiny splash of vinegar or water. Using room temp mayo mixes easier, so you get a glossy, even coat.

– Add texture and contrast: fold in something crunchy or crisp at the end like toasted pepitas, sliced almonds, or a few finely diced apple. Also fresh herbs or extra green onion brighten it — add those last so they stay fresh.

– Prep smart: shred with a mandoline or food processor for even pieces, but dont over-process. You can make the slaw a few hours ahead, but for more than a few hours keep the dressing separate and toss right before serving so it stays crunchy.