This coleslaw is designed to be the perfect topping (or side dish) for a BBQ pulled pork sandwich. It has a light, creamy dressing and won't get nearly as watery as other coleslaw recipes because of the preparation of the cabbage.
Cuisine American
Keyword barbeque, bbq, coleslaw, pulled pork
Course Side Dish
Ingredients
1head (~3lbs)green cabbagesliced thinly, or pre-sliced cabbage
1wholewhite onionsliced as thinly as you can
1cupsugarwhite granulated
1/2cupkosher saltor 1/4 cup table salt
3/4cup mayonnaise
1/4cup vinegarwhite or apple cider
1/4cup sugar
1tbspblack pepperground, to taste
Instructions
In a very large mixing bowl, combine the sliced cabbage and onion with the sugar and salt. Massage the mixture by squeezing the cabbage and onion between your fingers until the cabbage starts to feel wet. Do this for about 5 minutes and let sit for 15 minutes.
Rinse and drain the cabbage. Dry it well with paper towels.
Mix the remaining ingredients into a large serving bowl until the sugar dissolves. Add the cabbage and mix. Let sit for an hour (or up to 24 hours) before serving.
Notes
The initial massaging of the cabbage with sugar and salt does two things. It draws water out of the cabbage so it doesn't get as watery after adding the dressing. It also seasons the cabbage so that it has just the right amount of salt all the way through the cabbage (not just in the dressing).You shouldn't need to add any salt to the dressing, but if the finished coleslaw tastes like it needs more salt, it's fine to add some.