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Pulled pork sandwich topping Recipe

American · Condiment · 15 min total

A tangy, vinegar-based coleslaw that adds crunch and brightness to pulled pork sandwiches, balancing the rich meat with acidity and fresh vegetables.

Ingredients

• 1/2 head green cabbage, finely shredded
• 1 large carrot, grated
• 1/4 cup apple cider vinegar
• 2 tablespoons granulated sugar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard

Instructions

1. In a large bowl, combine shredded cabbage and grated carrot.
2. In a small bowl, whisk together apple cider vinegar, sugar, salt, and pepper until sugar dissolves.
3. Add mayonnaise and Dijon mustard to the vinegar mixture and whisk until smooth.
4. Pour the dressing over the cabbage and carrot mixture and toss well to coat.
5. Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.

Tips

• Can be made up to 2 days ahead; stir before serving.
• For a spicier version, add 1/2 teaspoon crushed red pepper flakes to the dressing.

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