Experience The Best Coleslaw Recipe for Pulled Pork and Chicken BBQ. This easy recipe is quick to prepare with simple ingredients, perfect for your busy lifestyle! Featuring a blend of crunchy cabbage and carrots, tossed in a light, tangy apple cider vinegar dressing, this coleslaw adds a refreshing crunch to any barbecue.
Our family loves to pair this coleslaw with Easy Instant Pot BBQ Chicken or Pulled Pork, Baked Corn on the Cob, and Creamy Gouda Mac and Cheese for a classic BBQ spread.
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Coleslaw is a classic side dish consisting primarily of finely shredded raw cabbage and a dressing, typically of mayonnaise, vinegar, or a combination of both. Originating from the Dutch term "koolsla," meaning "cabbage salad," coleslaw has evolved and spread globally, becoming a popular staple in the South.
It is the perfect complement to barbecue dishes like pulled pork and smoked chicken, where its crisp and creamy texture provides a refreshing contrast to rich, smoky meats.
If you like this Southern recipe for BBQ slaw, you may also love our Tomato and Avocado Side Salad or our Southern Style Cucumber and Onion Salad with Vinegar.
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Why We Love This Vinegar Slaw Recipe
- Healthier Choice: Packed with essential nutrients from fresh cabbage and carrots, it’s a dish that offers both health and taste.
- Quick and Easy: From bowl to table in just 15 minutes.
- Versatile: Perfect alongside any BBQ dish or as a topping for burgers and hot dogs.
- Make-Ahead Friendly: Tastes even better the next day after the flavors blend together.
Coleslaw Ingredients for Pulled Pork
- Coleslaw Mix: Just grab a bag from your local grocery store’s salad section. It’s a big time-saver and adds a crunchy base to our slaw.
- Mayonnaise: Adds a touch of creaminess to balance the tangy flavors.
- Apple Cider Vinegar: This is what gives our slaw that awesome zing. Plus, it’s great for digestion!
- BBQ Sauce: Preferably with a smoky flavor, it adds a unique depth to the slaw.
- Dijon Mustard: Adds a nice, tangy depth. If you’re out, any mustard you have will still bring a bit of heat and flavor.
- Sugar: Helps balance the acidity of the vinegar. Feel free to tweak the amount based on how sweet you like it.
- Grated Onion: Adds a subtle sharpness. If you're not a fan of strong onion flavor, you can reduce the amount or use onion powder for a milder taste.
- Celery Seed: These little seeds pack a punch of flavor, giving a slight earthiness to our slaw. If you don’t have celery seed, try using a bit of chopped celery for a similar effect.
- Smoked Paprika: Adds a mild smoky flavor that complements the BBQ sauce.
- Kosher Salt: Essential for bringing out all the other flavors.
- Cracked Black Pepper: Adds a bit of spice. Crack it fresh for the best flavor!
- Hot Sauce (optional): For a bit of heat, add to taste.
- Finely Chopped Fresh Parsley or Cilantro: Adds a fresh, herbaceous note to the slaw.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Sugar Alternatives: Swap white sugar with brown sugar or honey for a deeper sweetness.
- Vinegar Variations: Red wine vinegar or champagne vinegar can be used for a different acidic profile.
- Add-Ins: Throw in some red pepper for extra color and crunch.
How To Make The Ultimate Tangy Vinegar Slaw for Pulled Pork and Chicken BBQ
Step One: Prepare the Dressing
In your large bowl, whisk together apple cider vinegar, mayonnaise, Dijon mustard, sugar, grated onion, celery seed, salt, and pepper until the sugar dissolves and everything is well combined.
Step Two: Mix with the Slaw
Toss the vegetable slaw mix into the bowl with the dressing, making sure everything is thoroughly coated for even flavor.
Step Three: Chill (Optional)
For the best flavor, cover and refrigerate the slaw for at least 30 minutes. However, it can be served immediately if needed.
Step Four: Serve and Enjoy
Serve this tangy slaw as a refreshing side at your BBQ or use it to top off a pulled pork sandwich or fish tacos for an extra flavor kick.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Allow the slaw to sit in the fridge for a few hours before serving to let the flavors blend.
Storage
Store coleslaw for pulled pork in an airtight container in the refrigerator. This slaw can be enjoyed for up to three days; its flavors continue to develop as it sits, making it even better the next day. This dish is not freezer-friendly.
Recipe FAQs
Besides serving it as a classic side, you can top it on pulled pork sandwiches, use it as a fresh addition to fish tacos, or include it in a wrap for a crunchy texture.
Absolutely! While apple cider vinegar offers a milder tang with a slight sweetness, white vinegar can be used for a sharper, more pronounced acidic flavor. It's all about personal preference!
If you're out of celery seed, you can substitute it with caraway seeds or fennel seeds for a slightly different but equally delicious flavor profile.
Related
- Easy Southern Fried Cabbage with Sausage and Bacon.
- How to Make a Classic Southern Potato Salad
- Baked Beans with Ground Beef
- Amish Broccoli Salad
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📖 Recipe
The Best Coleslaw Recipe for Pulled Pork and Chicken BBQ
Equipment
- Large Mixing Bowl
- Whisk
- Spatula
- Grater (for the onion)
Ingredients
- 14 ounces coleslaw mix shredded cabbage and carrots
- 2 tablespoons mayonnaise
- ¼ cup apple cider vinegar
- 1 tablespoon BBQ sauce preferably with a smoky flavor
- 1 tablespoon Dijon mustard
- 2 tablespoons sugar
- 2 tablespoons grated onion
- 1 teaspoon celery seed
- ½ teaspoon smoked paprika
- ½ teaspoon kosher salt
- Cracked black pepper to taste
- 1-2 dashes hot sauce optional, for a bit of heat
- 2 tablespoons finely chopped fresh parsley or cilantro
Instructions
- In a large mixing bowl, whisk together the mayonnaise, apple cider vinegar, BBQ sauce, Dijon mustard, sugar, grated onion, celery seed, smoked paprika, kosher salt, and cracked black pepper until the sugar is dissolved and the mixture is well combined.
- Add the coleslaw mix to the bowl and toss to coat the vegetables evenly with the dressing.
- Fold in the chopped parsley or cilantro. Adjust seasoning with additional salt and pepper if needed. Serve immediately or refrigerate until ready to serve.
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Notes
- Sugar Alternatives: Swap white sugar with brown sugar or honey for a deeper sweetness.
- Vinegar Variations: Red wine vinegar or champagne vinegar can be used for a different acidic profile.
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