Prep 10 mins
Cook 1 hr
This recipe is a recreation of the coleslaw my Executive Chef made for his pulled pork sandwich we had on the menu way back when. Now I make it for my Yankee Cheater Pulled Pork. I find the caraway seeds gives it a nice little extra bit of flavor. I often use a mix of vinegars. Cider, white wine, and malt are all good vinegars to use. You can mix them up and play around to find the flavor you like best. I used to add thin sliced red onion to this, but alas, nobody in my house like onion enough to let me put them in the slaw. As far as the cabbage goes, you can shred your own, but I'm a firm believer in the store bought 1 pound bag of already shredded with the carrots added, but no dressing. The main reason is that the pre-processed stuff doesn't sweat out as much juice and turn your slaw into a big bowl of cream o cabbage soup. Oh, on last thing, when I make the pulled pork and this slaw, I try to make my rolls or buns using Tante B's Famous Challah I can't think of a better bread to serve pulled pork and slaw on.
- 1 lb cabbage and carrot coleslaw mix
- 1⁄2 cup cider vinegar
- 1⁄4 cup sugar
- 2 teaspoons salt
- 1 tablespoon caraway seed
- 1 cup mayonnaise
- In a large mixing bowl, add the vinegar, salt and sugar. Mix until sugar is dissolved.
- Add caraway seeds and let sit for a few minutes.
- Whisk in the mayo until smooth.
- Add the cabbage and toss to coat evenly.
- Let sit in the fridge for at least 1 hour before serving.