Coleslaw - Tangy, Sweet, Crunchy Goodness. There are some days when I crave something tangy, crunchy, and just a bit sweet. Coleslaw checks all the boxes.
I always have cabbage in my fridge.
Cabbage tolerates being neglected in the crisper. It's the rare veggie that doesn't insist on being eaten same-day like its more fragile lettuce cousins.
Cabbage waits for you...in the dark in the corner of the fridge. It knows that you'll have a crunch craving that it can help to fill.
Cabbage, especially used in a coleslaw, provides a fresh element to most any dish.
Most cultures appreciate some form of coleslaw. Some like it sweet. Others insist it should be creamy. Then some believers testify that it should be both. Our version checks both boxes. It is a little bit creamy and a little bit sweet. It also includes a 'secret' ingredient - celery seed and celery salt.
I like to pair this coleslaw with a sweet and salty protein, like barbecue pork. I'm that person that puts my slaw side salad into my pulled pork sandwich at a restaurant.
Sound good? We can help you with that.
This slaw is also featured in our Barbecue Pulled Pork Beast Bowl. Check it out. It is like a pulled pork sandwich platter without the bun!
Other Recipes to serve with coleslaw
- Grilled Pork Skewers
- The Easiest Grilled Chicken
Southern Style Coleslaw
- 1 cup carrots shredded
- 4 cups cabbage finely shredded
- Shred the carrots and the cabbage and place in a large bowl.
- In a medium bowl, mix up the ingredients for the dressing.
- Use 1/2 cup of the dressing. (You will have some left over.)
- Toss and let set in the refrigerator ideally for an hour prior to serving. This allows the flavors to combine.