Coleslaw for BBQ Pork Sandwiches
A lightly-dressed coleslaw with julienned apple and thin-sliced onion - barely any mayo, so it stays crunchy instead of soggy. Perfect piled on a pulled pork or smoked pork loin sandwich.
Servings: 6 servings
Ingredients
- 14-16 oz package shredded cabbage coleslaw mix
- ¼ onion thinly sliced
- ½ apple peeled and julienne-cut
- ⅓ cup apple cider vinegar
- ¼ cup mayo
- 2 tablespoons sugar
- 1 teaspoon celery seed
- salt and pepper to taste
Instructions
- Mix the dressing: In a large bowl, mix together the apple cider vinegar, mayo, sugar, and celery seed. Mix until well combined.
- Add the cabbage mix: Add the coleslaw mix, julienned apple, and sliced onion to the bowl with the dressing mix.
- Mix well: Toss everything together until the dressing is evenly distributed throughout the slaw.
- Season: Season with salt and black pepper to taste.
- Chill and let it set: Cover and refrigerate for at least 2 hours before serving. As it sits, the cabbage and apple release moisture that combines with the mayo and vinegar to form the dressing - don't worry if it looks dry right after mixing.
Notes
- Resist the urge to add more mayo up front; the slaw creates its own moisture as it sits. Best made a few hours ahead so it has time to set up in the fridge.