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Tangy Vinegar-Based Coleslaw Recipe Easy Perfect Side for Pulled Pork

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A bright and refreshing vinegar-based coleslaw that perfectly complements rich pulled pork with its tangy flavor and crunchy texture. Quick and easy to prepare, this slaw is a crowd-pleaser without the heaviness of mayo.

Ingredients

Scale
  • 6 cups green cabbage, thinly sliced or shredded
  • 2 cups red cabbage, thinly sliced
  • 1 cup carrots, shredded or julienned
  • 1/2 cup apple cider vinegar
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon celery seed
  • 1/2 medium yellow or white onion, finely diced
  • 2 tablespoons olive oil or vegetable oil
  • Optional: splash of hot sauce or pinch of red pepper flakes

Instructions

  1. Prepare the vegetables (10 minutes): Thinly slice the green and red cabbage using a sharp knife or mandoline. Shred or julienne the carrots. Finely dice half a medium onion. Ensure all veggies are roughly the same size.
  2. Make the dressing (5 minutes): In a separate bowl, whisk together 1/2 cup apple cider vinegar, 2 tablespoons sugar, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon celery seed. Slowly drizzle in 2 tablespoons olive oil while whisking to emulsify. Add optional hot sauce or red pepper flakes if desired.
  3. Combine and toss (5 minutes): Pour the dressing over the prepared vegetables in a large mixing bowl. Toss well until every shred is coated and the cabbage glistens but remains crisp.
  4. Rest for flavor melding (at least 30 minutes): Cover and refrigerate for at least 30 minutes, ideally 1 hour, to allow flavors to marry and cabbage to soften slightly while keeping crunch.
  5. Final taste and adjust: Before serving, toss again and adjust seasoning with more salt, sugar, or vinegar as needed.

Notes

Use sharp knives or a mandoline for uniform slicing. Do not overdress to avoid sogginess. Resting the slaw in the fridge for at least 30 minutes improves flavor and texture. Serve chilled. Optional variations include adding Dijon mustard and cayenne for heat, or swapping apple cider vinegar for rice vinegar with soy sauce for an Asian twist. Store leftovers in an airtight container for up to 3 days; toss with fresh cabbage or carrot before serving to re-crisp.

Nutrition

Keywords: coleslaw, vinegar-based coleslaw, pulled pork side, tangy coleslaw, barbecue side dish, easy coleslaw recipe, vinegar slaw, healthy coleslaw

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