This easy coleslaw recipe is a delightful blend of creamy, tangy, and crunchy flavors that pair beautifully with the rich, smoky taste of pulled pork.
When it comes to pulled pork sandwiches, the perfect coleslaw can make all the difference. This one is made with simple ingredients like coleslaw mix, red onion, and a homemade coleslaw dressing for a classic coleslaw recipe that comes together in minutes. I love serving it straight up on pulled pork sandwiches, but it's also the perfect complement to bacon burgers, this Lipton onion soup meatloaf recipe, chicken, or any other type of BBQ. It's perfect for family dinners or summer cookouts!
In This Post
Why I Love This Recipe
- Creamy coleslaw. I love this coleslaw recipe because it's the perfect balance of creamy and tangy, with a satisfying crunch that complements pulled pork sandwiches so well. The sweet tang is a great counter to spicy BBQ sauce too.
- Delicious dressing! The homemade coleslaw dressing, made with apple cider vinegar, dijon mustard, and a touch of powdered sugar (my secret ingredient!), adds a zesty kick that elevates the flavors of the cabbage mixture.
- Super simple. This tangy coleslaw is incredibly easy to make with ingredients you likely already have in your pantry. Whether you're topping pork sliders or enjoying it as a refreshing side dish, this crunchy coleslaw is always a hit.
Key Ingredients
Just a few veggies and pantry staples are needed for this creamy coleslaw.
- Coleslaw mix. You can chop up your own mix of red and green cabbage, and carrots, but I find it's so much easier to just grab a bag of the pre-cut mix in the grocery store. It's a huge time-saver and doesn't sacrifice any of the crunch of the veggies. (And TBH, I often find it hard to use up a whole head of cabbage.)
- Red onion. Adds a sharp, slightly sweet flavor that contrasts nicely with the creamy mayo-based dressing.
- Mayonnaise. The base of the dressing, providing a rich and creamy texture.
- Apple cider vinegar. Adds tangy flavors that brighten up the slaw.
- Dijon mustard. Brings a bit of spice and depth to the dressing.
- Powdered sugar. My secret ingredient! The sugar balances out the acidity of the vinegar and mustard, adding a touch of sweetness. Using powdered sugar prevents that grainy texture that's sometimes found when using granulated sugar in coleslaw dressings.
- Ground celery salt. Infuses the coleslaw with a subtle, earthy flavor that’s key to a classic coleslaw recipe.
- Black pepper. Just a pinch to enhance all the other flavors.
How To Make The Perfect Coleslaw For Pulled Pork
This recipe comes together fast, especially if you're using the bagged coleslaw mix and don't have to spend time chopping veggies. Here's what you'll do:
- Prepare the vegetables. In a large bowl, combine one bag of coleslaw mix and diced red onion.
- Make the dressing. In a small bowl, whisk together the mayonnaise, apple cider vinegar, dijon mustard, powdered sugar, celery salt, and freshly ground black pepper until smooth and well combined.
- Combine and toss. Pour the dressing over the coleslaw mix and onion, tossing well to ensure everything is evenly coated.
- Chill and serve. If time allows, I always like to refrigerate the coleslaw for 30 minutes to an hour to let the flavors meld together. Serve the crunchy slaw on pulled pork sandwiches, as a side dish, or even on pork tacos. Delish!
Variations and Substitutions
This is a perfect recipe as is, but here are a few ways to customize it to your preferences:
- Try different cabbage. If you prefer to make your own cabbage mix, use a combination of green cabbage, red cabbage, and napa cabbage for a colorful and crunchy slaw. There are also severely types of coleslaw mixes you can find at the grocery stores, including broccoli slaw, which has a nice crunch.
- Use a different type of vinegar. Swap apple cider vinegar with red wine vinegar or white vinegar for a different flavor profile.
- Change up the mustard. Try whole grain mustard or spicy brown mustard in place of dijon for an extra kick.
- Adjust the sweetness. I try to keep the sugar to a minimum for this coleslaw recipe. You can adjust the amount of powdered sugar to your taste or substitute it with honey or brown sugar for a deeper sweetness.
- Creamy alternatives. For a lighter version, replace some or all of the mayonnaise with Greek yogurt or sour cream.
- Extra crunch. Add extra shredded carrots, purple cabbage, or green onions for additional color and texture.
- Add a flavor boost. Sprinkle in some garlic powder, onion powder, or even a pinch of chili powder for a more robust flavor.
- Celery salt substitution. If you don't have celery salt on hand, you can use a pinch of kosher salt and some celery seed as a substitute.
Frequently Asked Questions
Yes! This coleslaw actually tastes better when made ahead, as it gives the flavors time to meld. Prepare it up to a day in advance and store it in the refrigerator until you're ready to serve.
Stored in an airtight container, this coleslaw will stay fresh for up to 3 days in the refrigerator.
Absolutely! This coleslaw is a great addition to BBQ chicken sandwiches, pork tacos, and even as a topping for burgers or as a side for grilled meats. You can even get fancy and try using it in pulled pork egg rolls or as a side for fried chicken sandwiches.
Yes, this recipe is naturally gluten-free, just make sure to check the labels on your mustard and mayonnaise to ensure they don't contain any hidden gluten.
I truly think this is the best coleslaw recipe for pulled pork. Piled on top of tender barbecue pulled pork and then topped with a brioche bun, it's a classic summertime treat.
If you try this recipe, let me know what you think below by leaving a comment and a rating. And don't forget to tag me @frontrangefed on Instagram with a pic so I can see your masterpiece!
More Delicious Sides For Pulled Pork Sandwiches
- Smoked Corn On The Cob
- Chopped Mediterranean Cucumber Salad
- Simple 4 Ingredient Pasta Salad
- Creamy Boursin Mashed Potatoes Recipe
- Cheesy Loaded Tater Tots
- Apple Pie Baked Beans
- Kale Crunch Salad
- Air Fryer Frozen French Fries
- Sweet Potato Cornbread
- Cheesy Instant Pot Scalloped Potatoes
- Homemade Yukon Gold Potato Chips
- Carrot Fries
Recipe
Best Homemade Crunchy Coleslaw for Pulled Pork
Ingredients
- 14 oz bag of coleslaw mix
- ½ medium red onion diced
- ¾ cup mayonnaise
- 3 tablespoon apple cider vinegar
- ½ tablespoon dijon mustard
- 1 ½ tablespoon powdered sugar
- ¾ teaspoon ground celery salt
- pinch freshly ground pepper
Instructions
- Add the coleslaw mix and diced onion to a medium-sized bowl.
- Make the dressing by combining the mayonnaise, apple cider vinegar, mustard, powdered sugar, celery seed, salt, and pepper to a small bowl and whisk well to combine.
- Pour the dressing over the coleslaw and onion mixture and toss well to combine.
- If you have time, refrigerate the coleslaw for 30 minutes to 1 hour before serving to allow the flavors to meld together.
- Serve on pulled pork sandwiches, pulled chicken BBQ sandwiches, on tacos, or as a side for BBQ.
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