In addition to making barbecue sauce for our dinner for 200 last Saturday night, I volunteered to make the coleslaw. Most bought coleslaw is pretty mushy. I wanted creamy slaw with a crisp texture and a not too sweet dressing to serve with pulled pork sandwiches.
My dad is allergic to eggs, so I didn’t grow up eating mayonnaise-based creamy coleslaw. My mom’s version of coleslaw tosses shredded cabbage and onions with Good Seasoning’s Italian Dressing. It makes a great quick and easy side dish for barbecue, but it is not going to work on a pulled pork sandwich. For the past couple of years, my favorite slaw recipe has been a broccoli slaw with apples and butter-toasted pecans based on this recipe from Gourmet. Since that slaw is also not going to work well atop pulled pork, I went looking for one that would. I found this recipe of Emeril’s on the Food Network site. I made a test batch for dinner one night last week. At first, I thought it might be a little too mustardy, but served alongside barbecue chicken it was perfect.
Creamy Cole Slaw for Pulled Pork Sandwiches
- 3/4 cup mayonnaise
- 1/4 cup Dijon mustard
- 1/4 cup packed light brown sugar
- 3 tablespoons apple cider vinegar
- 2 tablespoons buttermilk
- 4 teaspoons celery seeds
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne
- In a bowl, combine the mayonnaise, mustard, sugar, vinegar, buttermilk, celery seeds, salt, pepper, and cayenne, and whisk well to dissolve the sugar.
- About 20 minutes before serving, toss with 7-8 cups of shredded cabbage, carrot and green onion to make about 8 1-cup servings of slaw.
The batch I made for Saturday night was twenty times this, and was way too much coleslaw! The serving size on a bag of shredded cabbage is 1.5 cups. If you are putting it on a sandwich, your serving size is closer to .5 cups. Fortunately, we did not dress all the cabbage and my friends were happy to take home the extra dressing and bags of shredded cabbage.