By Derrick Riches. Barbecues & Grilling Expert
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Updated September 10, 2016.
A vintage coleslaw employed for topping pulled pork or pulled chicken sandwiches. The sweetness from the slaw goes perfectly using the tart, smokiness of the good pulled pork. Obviously, this slaw may also be used like a side dish. It's your choice.
- 2 cups/475 mL shredded eco-friendly cabbage
- 1/4 cup/60 mL mayonnaise
- two tablespoonsOr30 mL finely diced onion
- two tablespoonsOr30 mL white-colored vinegar
- 1 clove garlic clove, minced
- 2 teaspoons/10 mL sugar
- 1 teaspoon/5 mL ground pepper
- 1/2 teaspoon/2.5 mL salt
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1. Remove outer later of cabbage whether it looks a bit wilted. Cut cabbage in two and making diagonal cuts, take away the tough core. Reduce lengthy think strips and cut individuals strips in have or quarters based on preference. Place cabbage right into a large colander or salad spinner. You might have to do that in 2 batches. Wash cabbage completely under cold water. Spin to get rid of water, or maybe utilizing a colander, shake a couple of occasions and let take 3-4 minutes to empty water away.
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2. Combine onion, white-colored vinegar, mayonnaise, garlic clove, sugar, pepper and salt inside a large bowl. Add cabbage and toss to coat. If you would like the slaw a little creamier, simply double the amount recipe.
3. Cover bowl with plastic wrap and put into refrigerator for one hour before serving.
4. Convey a generous portion on every pulled chicken or pulled pork sandwich .
5. If creating a day mind of your time, store inside a large airtight container as well as in the refrigerator. Slaw will remain good for approximately three days after initial preparation. As pointed out before, this slaw may be used on sandwiches or offered quietly with grilled, slow-cooked, or roasted meats.