If you’re from the South, coleslaw is a food group. Southerners serve it at everything from fish fry cookouts to BBQs, and there’s probably not a pulled pork sandwich that does not come with coleslaw. This recipe is super simple and will give you a nice, light and refreshing coleslaw to eat as a topping for a big ‘ole pulled pork sandwich or as a side dish. The flavor is very balanced, both sweet and salty, as the sugar and carrots offer some sweetness to balance out the vinegar and lemon juice. The recipe is a Yummly original created by Marrekus and Krysten Wilkes of Cooks with Soul.
- 1/2 cup mayonnaise
- 1 Tbsp. sugar
- 1 1/2 Tbsp. lemon juice
- 1 Tbsp. apple cider vinegar
- 1/4 tsp. salt
- 1/2 tsp. black pepper (coarsely ground)
- 1/2 head cabbage (half of a 3 ¾-pound cabbage; or use 9 ½ cups coleslaw mix)
- 1 medium carrot (shredded)
- In a large bowl, mix mayonnaise, sugar, lemon juice, vinegar, salt, and pepper until fully incorporated.
- Cut cabbage in half, then cut into thin shreds with a sharp knife. Add shredded cabbage and carrot to the coleslaw dressing and stir well to combine.
- Refrigerate coleslaw covered at least 1 hour for flavors to meld and texture to soften, and then serve.
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|Calories80Calories from Fat45|
|% DAILY VALUE|
|Calories from Fat45|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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