Slaw for Sandwiches

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:

1. Use a coleslaw that does not include the dressing for faster assembly.
2. If you are not a fan of celery seeds, use dill seeds in the slaw for sandwiches instead.
3. 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.

5 from 1 vote

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Course: Side Dish

Cuisine: American BBQ

Prep Time: 20 minutes

Total Time: 20 minutes

Servings: 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