Let me make one thing clear. I do not eat coleslaw. It’s a texture thing. And a taste thing. And I used to have a huge aversion to mayonnaise or anything mayonnaise based. Combine all those things and it’s clear why I do not eat coleslaw.
Let me amend the previous statement. I do not usually eat coleslaw. The absolute only time I ever like eating coleslaw is on a pulled pork sandwich. I think it gives the sandwich a good contrast in both texture and taste. I actually thing the coleslaw brings out the flavor of the pulled pork.
So tonight I decided to make my very first coleslaw in order to pile it on top the best pulled pork I’ve ever had. I opted for a vinegar-based recipe found at Bon Appetit thinking it might be more palatable than a mayonnaise based one. Though admittedly when I was tossing the slaw together, I kind of wished there was a hint of creaminess to it. (Not drowning in a cream based sauce.)
Since the only time I ever eat coleslaw is with pulled pork, I don’t even know what coleslaw is supposed to taste like. So I called in my neighbor for a taste test and it was determined that my coleslaw tastes exactly like what a vinegar-based coleslaw is supposed to taste like. Hurrah!
- ¼ c. red wine vinegar
- 2 T. sugar
- 2 tsp. coarse kosher salt
- ¼ tsp. celery seeds
- 3 green onions, thinly sliced
- 16 oz package coleslaw mix
- ¼ of a small red cabbage, sliced thin (if red cabbage is not already included in your store-bought coleslaw mix)
Whisk first the first four ingredients in large bowl. Mix in green onions. Add coleslaw mix; toss to combine.
FYI: I tried this on a pulled pork sandwich and it was magical.