Coleslaw for Pulled Pork
This coleslaw for pulled pork is a versatile, easy-to-make side dish that complements rich and smoky barbecue flavors perfectly. With fresh shredded cabbage and a creamy, tangy dressing, it strikes the ideal balance of flavor and texture. Designed to be low-carb without sacrificing flavor it a great option for those watching their carb intake. Whether served on the side or piled onto pulled pork sandwiches, it’s a favorite that’s quick to prepare and perfect for any occasion.
Servings: 8 servings
Calories: 113kcal
Ingredients
For the Coleslaw Veggies:
- 4 cups green cabbage shredded
- 1/2 cup carrots shredded
- 1/4 cup green onion sliced (green part only)
- 1/4 cup red onion finely diced
For the Coleslaw Dressing:
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 tablespoons brown sugar substitute
- 1 tablespoon Dijon mustard
- 1/2 teaspoon celery seed
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper ground
Instructions
- Use a food processor, box grater, mandolin, or sharp knife to shred the cabbage.
- Place the shredded cabbage into a large bowl.
- In a smaller bowl, combine all the dressing ingredients and whisk until smooth. Adjust the seasoning to taste—it may seem salty, but the cabbage will balance it out.
- Drizzle the dressing over the shredded cabbage and mix thoroughly to coat.
- Chill in the fridge for at least 30 minutes to cool and let the flavors come together—this step makes a big difference!
- Once chilled, give it a gentle toss, taste again, tweak the seasoning if necessary, and serve cold.
Notes
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Nutrition
Serving: 1serving | Calories: 113kcal | Carbohydrates: 4g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 6mg | Sodium: 413mg | Potassium: 114mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1413IU | Vitamin C: 14mg | Calcium: 25mg | Iron: 0.4mg
