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Tangy Coleslaw for Pulled Pork

Karen Koppy

"This tangy coleslaw is great used as a topping for pulled pork sandwiches."
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1 h 25 m servings 202 cals
Original recipe yields 12 servings

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  • Prep

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  1. Combine cabbage and red onion in a large bowl.
  2. Stir sugar, vinegar, vegetable oil, salt, dry mustard, and celery seed together in a saucepan. Bring to a boil; remove from heat.
  3. Pour sugar and vinegar mixture over the cabbage and red onion. Toss mixture. Let cool, about 10 minutes. Refrigerate for at least 1 hour.


  • Cook's Note:
  • Shredded cabbage may be substituted with a 16-ounce package of shredded coleslaw mix.

Nutrition Facts

Per Serving: 202 calories; 12.4 g fat; 23.3 g carbohydrates; 1.5 g protein; 0 mg cholesterol; 212 mg sodium. Full nutrition

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1.28.18 Piled this on top of a pulled chicken sandwich, but don’t limit yourself to just serving it on sandwiches. This coleslaw is tasty enough to stand on its own as a side dish to many entre...