Light, Crunchy Coleslaw For Pulled Pork
This light, crisp coleslaw is crunchy and slightly sweet, but not too creamy. 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.
Servings: 8 servings
Calories: 78kcal
Video
Equipment
Ingredients
- 14 oz bagged coleslaw mix
- ½ medium red onion, thinly sliced
- ¾ cup mayonnaise
- 3 Tbsp red wine vinegar
- 2 Tbsp granulated sugar
- ½ tsp Kosher salt
- pinch of freshly ground black pepper
Instructions
- Combine in a bowl. Place bagged coleslaw mix in a large bowl, then add ½ a thinly sliced red onion, ¾ cup mayonnaise, 3 Tbsp red wine vinegar, 2 Tbsp granulated sugar, ½ tsp 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).
Notes
- Use store-bought coleslaw mix or chopped cabbage. It's easy, it's uniform in size, and you get a little of everything (red cabbage, green cabbage, and carrots).
- Refrigerate for at least 1 hour, though 2 hours is even better. You can make this 1 day in advance if you want to prep ahead.
- Don't add too much mayonnaise.
- Coleslaw doesn't freeze well because of the mayonnaise -- it's best enjoyed fresh!
Nutrition
Calories: 78kcal | Carbohydrates: 8g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 311mg | Potassium: 103mg | Fiber: 1g | Sugar: 6g | Vitamin A: 63IU | Vitamin C: 19mg | Calcium: 23mg | Iron: 1mg
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