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an up close look at the colorful and textural tangy coleslaw for pulled pork.

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.
5 from 2 votes
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Prep Time 1 hour
Course Salad, Side Dish
Cuisine American, southern
Servings 8 servings

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

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.
Keyword bbq, coleslaw, easy, summertime
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