Light, Crunchy Coleslaw For Pulled Pork (x2 scale)
Recipe by user david
A light, crunchy, slightly sweet mayo-vinegar coleslaw that’s perfect for pulled pork sandwiches and summer cookouts.
Serves 16
This crisp, not-too-creamy coleslaw uses a simple mayonnaise and red wine vinegar dressing for a bright, slightly sweet bite that stays crunchy. It’s especially great piled onto pulled pork sandwiches, served alongside BBQ, or brought to summer cookouts since it holds up well for days in the fridge. For best flavor and texture, let it chill at least 1 hour (2–3 hours is even better) so the dressing melds with the cabbage; toss thoroughly with tongs to coat everything evenly.
- 1.8 lbs 1.8 lbs (790 g) coleslaw mix
- 1 1 red onion, thinly sliced
- 1 1⁄2 cup 1 1⁄2 cup (340 g) mayonnaise
- 1⁄3 cup, 2 tsp 1⁄3 cup, 2 tsp (90 g) red wine vinegar
- 1⁄4 cup 1⁄4 cup (50 g) white granulated sugar
- 1 tsp 1 tsp (3 g) kosher salt
- black pepper, freshly ground, to taste
- 1.8 lbs 1.8 lbs (790 g) coleslaw mix
- 1 1 red onion, thinly sliced
- 1 1⁄2 cup 1 1⁄2 cup (340 g) mayonnaise
- 1⁄3 cup, 2 tsp 1⁄3 cup, 2 tsp (90 g) red wine vinegar
- 1⁄4 cup 1⁄4 cup (50 g) white granulated sugar
- 1 tsp 1 tsp (3 g) kosher salt
- black pepper, freshly ground, to taste
Combine in a bowl. Place bagged coleslaw mix in a large bowl, then add a thinly sliced red onion, mayonnaise, red wine vinegar, granulated sugar, Kosher salt, and a couple pinches of black pepper. Use tongs to thoroughly toss.
Refrigerate until needed, at least 1 hour (though 2 or 3 hours is better).
Refrigerate until needed, at least 1 hour (though 2 or 3 hours is better).
Notes
Best enjoyed after at least 1 hour, but holds up well for days! Try it on your next sandwich — especially pulled pork! — or at any summer cookout. Naturally gluten-free and vegetarian.
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