This is the coleslaw you want for pulled pork. My modified Memphis-style slaw is creamy, sweet and tart, but you can still make out the crunch of the cabbage. You may also want to make a batch of pickled red onions.
Modified Memphis Coleslaw
Servings 6
Ingredients
- ½ head cabbage, shredded red or green
- 1 carrot, shredded or sliced
- 1 tablespoon grated onion
- 2 tablespoons Greek yogurt Fage 2%
- 2 tablespoons mayonnaise Best Foods
- 2 tablespoons mustard whole grain, Dulcet's Creole, or Edmond Fallot Dijon
- 2 tablespoons apple cider vinegar or white wine vinegar
- 2 tablespoons granulated sugar
- 2 teaspoons celery seed
- ½ teaspoon salt
- a few grinds of fresh black pepper
Instructions
-
Stir together dressing ingredients and toss with the shredded cabbage, carrot and grated onion. Set in refrigerator for a couple hours minimum to develop the flavors and soften the cabbage a bit. Stir before serving and enjoy with pulled pork.
