A couple of years ago I posted our family’s favorite slow cooker pulled pork recipe, and it went wild. Who knew people love pulled pork so much?!?
Anyway, earlier this spring someone asked in the comments of that post if I had a good coleslaw recipe to go with it. The answer is – YES! – but it’s taken me until barbecue season is upon us and Canada Day/4th of July festivities are just around the corner to actually post the recipe up. Mea culpa.
I can’t take a whole lot of credit for this recipe, as this recipe – or at least ones very much like it – have been part of the American culinary landscape for more than 200 years – 1770 was the earliest date I was able to trace.
Interestingly enough, even though coleslaw is most often connotated with Southern food nowadays, it was originally made and popularized by Dutch immigrants in New Amsterdam in the mid-to-late-1700’s. Actually, that’s not surprising, considering much Dutch food involves cabbage! 🙂
(Side note: There are roots of a raw-cabbage-and-vinegar salad as far back as ancient Greece and Rome, which Pythagoras and others attributed to their longevity, but since mayonnaise and other egg-and-oil emulsions didn’t really appear until the mid 18th-century, this version is decidedly more modern.)
And in more recent times, this style of coleslaw is what has been popularized by fast food restaurants such as KFC. But I assure you – this fresh, perfectly-dressed version is 100 times more tasty than that soggy, trans-fat-laden variety.
So, with a nod to pulled pork and a long, languid summer ahead of us, here is a recipe for simple, perfect coleslaw.
P.S. If you’re looking for other delicious coleslaw variations, this article at NPR.org has a few GREAT suggestions!
- 1 medium green cabbage, about 2 pounds
- 2 large carrots, peeled
- 2 green onions
- 1/2 teaspoon sea salt
- 1 cup mayonnaise (homemade or real mayonnaise only - no Miracle Whip or other highly processed substitutes)
- 1/2 teaspoon sea salt or seasoning salt (see how to make homemade seasoning salt)
- 1/4 teaspoon coarsely ground black pepper
- 3 tablespoons evaporated cane sugar or honey
- 1/4 cup apple cider vinegar or plain kombucha
- 1 tablespoon poppy seeds (optional)
- 1 teaspoon celery seeds (optional)
- First, make the slaw by shredding all the vegetables, either using a food processor or a large grater. Toss the vegetables in a large bowl with the salt and set aside.
- Make the dressing by whisking the mayonnaise, salt, pepper, sugar, and apple cider vinegar until absolutely smooth. Add the seeds (if using) and whisk again.
- Pour half of the dressing over the shredded vegetables and toss to coat evenly, then add the remaining dressing as desired.
- Serve immediately or chill for up to 12 hours.
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