This slaw for sandwiches is a great coleslaw to use in barbecue pulled pork or pulled chicken sandwiches. Unlike our Quick n Dirty Sandwich slaw, which is vinegar-based, this creamy slaw has a touch of sweetness. Pair this slaw with any smoked meat or even fried chicken sandwiches. You’ll be glad you did!
Slaw for Sandwiches – Ingredients:
- Green cabbage
- Red cabbage
- Shredded carrot
- Diced onion
- Mayonnaise
- White vinegar
- White sugar or granulated sugar
- Celery seeds
- Salt and black pepper
Let’s Make It!
- Shred the green cabbage, red cabbage, and carrots. Rinse with cold water and run through a salad spinner. Set aside.
- Combine mayonnaise, vinegar, white sugar, celery seed, onion, salt, and black pepper. Add cabbage and carrot to the mixture.
- Use tongs to toss vegetables in dressing. Coat well.
- If making this coleslaw ahead of time, cover the bowl with plastic wrap and place it into the refrigerator for at least 30 minutes before serving.
- Store leftover slaw in an airtight container in the refrigerator for up to 2 days after preparation. Discard after this time.
Tips:
- Use a coleslaw that does not include the dressing for faster assembly.
- If you are not a fan of celery seeds, use dill seeds in the slaw for sandwiches instead.
- I recommend using real mayonnaise for this coleslaw. I have not tested this recipe using a zesty sandwich spread (you know the one), so I cannot comment on how it will turn out.
Try this slaw recipe for sandwiches, skillet pulled pork nachos, pulled pork spring rolls, or use it as a side dish!
Slaw for Sandwiches
This is a great coleslaw to use in barbecue pulled chicken and pulled pork sandwiches. It’s a bit creamy with a touch a of sweet, which works really well with the herbs, spices, and smoke from the slow smoked meats.
Print PinServings: 6 People
Ingredients
- 1 1/2 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1/2 cup shredded carrot
- 3 tablespoons finely diced onion
- for dressing:
- 1/3 cup mayonnaise
- 2 1/2 tablespoons white vinegar
- 2 1/2 teaspoons white sugar
- 1/4 teaspoon celery seeds
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Shred green cabbage, red cabbage, and carrots. Wash and run through a salad spinner. Set aside.
- Combine mayonnaise, vinegar, white sugar, celery seed, onion, salt, and black pepper. Add cabbage and carrot to mixture. Using a pair of tongs, toss vegetables in dressing to coat well. Cover bowl with plastic wrap and place into the refrigerator for at least 30 minutes to 1 hour before serving. You can prepare the coleslaw 2-3 hours ahead of time.
- Store in an air tight container in the refrigerator for up to 3 days after preparation. Discard after this time.
Notes
IMAGE BY: Sabrina Baksh
