I think there’s a rule that you can’t serve pulled pork without coleslaw. (Maybe it’s just a guideline). Contrary to popular opinion, coleslaw does NOT have to come from a deli. It is, in fact, one of the easiest salads to make and you probably have all the dressing ingredients on hand already! Buy yourself a package of pre-shredded coleslaw mix and you are good to go!
If you are determined to make this COMPLETELY from scratch, you can shred your own cabbage.
You could also simply leave a knife out so it looks like you slaved all day over the cutting board.
The dressing takes just 3 ingredients and mixes in minutes. I sprinkle with paprika because…well… that’s what my Mom always did. I don’t think it is strictly necessary so I am listing that as an optional ingredient. I also use light mayo because that is what I routinely have, but feel free to use full fat mayo (guilty pleasure: it’s the “bacon” of dressings) if that is your preference.
- 1 14 oz package coleslaw mix or about 3-4 cups of shredded cabbage
- ½ cup light mayonnaise
- 3 TB sugar
- 3 TB white vinegar
- 1 tsp paprika optional
- In a small bowl, mix the mayonnaise with the sugar and vinegar until mostly smooth.
- Place the coleslaw mix in a bowl and mix with the dressing.
- Cover and refrigerate for at least an hour.
- Sprinkle with paprika to serve. (optional)
Interesting tidbit: Do you know that coleslaw is the original cool (or kool) food? According to Wikipedia the term “coleslaw” arose in the 18th century as an anglicisation of the Dutch term “koolsla” (“kool” in Dutch sounds like “cole”) meaning “cabbage salad”. The “cole” part of the word comes from the Latin colis, meaning “cabbage”.