Homemade Coleslaw for Pulled Pork Recipe

Whether you serve pulled pork in enchiladas, on a bun or in a chili dish, you can balance its rich texture and flavor with zesty, crunchy coleslaw. Homemade coleslaw from scratch takes a good knife or food processor, a large cutting board and just a few minutes. Use whatever cabbage your and your family prefers, red, green or a combination of both. Buy a 14 or 16-ounce bag of shredded cabbage to speed up the coleslaw operation on a busy night or if you're in a hurry on your way to a potluck or picnic.

This vinegar-based slaw cuts through the fat in the meat with spiciness and the fresh taste and texture of carrots, onions and cilantro. Add a tablespoon or two of mayonnaise to the basic recipe if you want a richer version. Leave out the cilantro if your family prefers a more classic coleslaw.

Total Time: 15 minutes | Prep Time: 15 minutes | Serves: 4

Ingredients:

• 1/3 cup apple cider vinegar
• 2 tablespoons vegetable oil
• 1 tablespoon Dijon mustard
  
• 2 teaspoons sugar
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 head of cabbage, about 2 cups
• 1 cup carrots, grated
• 1/2 cup red onions, thinly sliced
• 1/4 cup cilantro leaves, whole

Directions:

1. In a medium-size mixing bowl, whisk together the vinegar, oil, mustard, sugar, salt and pepper until the ingredients are well blended and the sugar has dissolved. Taste the dressing and add more of any ingredient you think it needs. Set the dressing aside.
   
2. Using a large knife, slice the cabbage into thin slices. You should end up with about 2 cups of cabbage.
3. In a large mixing bowl, toss the cabbage, carrots, onions and cilantro leaves with the dressing.