The Best Crunchy Coleslaw Recipe (for BBQ Pulled Pork)
I love a crunchy coleslaw recipe and this is my go-to. It's a great side dish to serve at your summer cookout or as a topping for pork sliders, pulled pork sandwiches or bbq chicken sandwiches.
Ingredients
For the Slaw
- 4 cups Green Caggage shredded
- 2.5 cups Red Cabbage shredded
- ½ cup Carrots shredded
- ** OR 1 lb bag coleslaw mix
- 2 stalks Green Onion finely sliced
- ¼ cup Red Onion finely diced
For the Homemade Coleslaw Dressing
- ½ cup Apple Cider Vinegar
- 1 tablespoon Dijon Mustard
- ¼ cup Olive Oil
- 2 tablespoon Brown Sugar
- ¼ teaspoon Celery Salt (or celery seed)
- ½ teaspoon Garlic Powder
- 1 teaspoon Kosher Salt divided
Instructions
- Use a mandolin, food processor or super sharp knife to to shred the cabbage quickly. And if you wan tot skip all that, just head to the grocery store and grab a 1lb bag of the packaged shredded cabbage coleslaw mix.
- Add the shredded cabbage, carrots and onions to a large bowl or colander and a half of the salt. If you can, let it sit for 2 hours but honestly I never have that much time and typically just let it sit for about 30 minutes while I prep everything else. After it sits for a while, you'll want to strain out the excess liquid.
- As it's sitting, make the dressing. Add the apple cider vinegar, dijon mustard, olive oil, brown sugar, celery seed, garlic powder, and kosher salt to a small bowl and whisk. Taste it and adjust seasonings if necessary.
- Once the cabbage mixture has been drained, add the mixture to a large mixing bowl followed by the dressing and the the green onions.
- Let the coleslaw marinate in the fridge for at least 30 minutes for the flavors to bloom. Toss, taste and season once more before serving.