The Best Coleslaw for BBQ Pork Sandwiches

If you’ve ever made coleslaw only to find a soupy mess sitting in your fridge a few hours later, you’re not alone – and it’s not your fault. Most slaw recipes call for way too much mayo, and once that shredded cabbage starts releasing its moisture, you end up drowning in dressing.

We’ve been making this coleslaw for pulled pork sandwiches for years, and it’s become one of our most requested recipes. It’s got the perfect sweet-and-crunchy balance, thanks to julienned apples and thinly sliced onion, and – this is the part people can’t believe – it uses barely any mayo at all.

We actually designed this slaw specifically to go on BBQ sandwiches. It holds up next to smoked pork loin or pulled pork without turning your bun into mush, and you still get that satisfying crunch in every bite.

• shredded cabbage coleslaw mix – We use the pre-shredded, bagged mix to keep this recipe super easy.
• onion
• apple – Adds the perfect amount of sweetness and extra crunch.
• apple cider vinegar
• mayonnaise – Use your favorite, though we recommend a full-fat variety. You’ll use very little.
• sugar – Or we sometimes substitute Stevia.
• celery seed – Don’t skip this! It’s what gives your coleslaw that classic flavor.
• salt and pepper

A note on the mayo: Yes, ¼ cup really is enough for a full bag of coleslaw mix. As the cabbage sits, it naturally releases moisture, which mixes with the vinegar and mayo to create its own dressing. If you load up on mayo up front like most recipes tell you to, you’ll end up with a watery, over-dressed slaw once it’s had time to set up in the fridge. Less is more here – trust the process.

A note on the apple: Any crisp apple works well. Use a Granny Smith for more tang and a Honeycrisp for more sweetness.

1. Peel and core your apple half, then julienne it into thin matchstick pieces.
2. Thinly slice the quarter onion.
3. Add the coleslaw dressing ingredients to a large bowl and mix well. This includes the apple cider vinegar, mayo, sugar and celery seed. Mixing these ingredients first is much easier than mixing them when the cabbage is in the bowl.
4. Add the coleslaw mix, julienned apple, and sliced onion to the bowl with the dressing mix.
5. Mix everything together well, making sure the dressing is evenly distributed.
6. Season with salt and black pepper to taste.
7. Cover and refrigerate for at least a few hours before serving.

That resting time is key – it gives the cabbage and apple time to release their moisture, which combines with the mayo and vinegar to form the dressing itself. Don’t panic if it looks a little dry right after mixing; it will loosen up as it sits.

This slaw is versatile enough to serve on its own as a side, but here are a few of our favorite ways to use it:

• Pile it on a pulled pork or smoked pork loin sandwich. This is what the recipe was built for. Because it’s not overly wet, it won’t turn your bun soggy, and the crunch and sweetness cut right through rich, smoky pork. Build your sandwich with your favorite toppings – a little BBQ sauce, pickled red onions, pickles, jalapeños – then top it with a generous scoop of slaw.
• Serve it alongside any smoked meat as a classic BBQ side dish.
• Bring it to a potluck or cookout – it holds up well and doesn’t get soggy sitting out, which makes it a reliable make-ahead option.

One reader summed it up perfectly after trying it:

“Made this today. Was amazed at how little mayo was required and used Golden Delicious Apples. Turned out amazing, wife never wants slaw any other way now. Thanks Chef!”

Give it a try next time you’re smoking a pork loin or pulled pork – we think it might become your go-to coleslaw recipe too.