Even those who claim to hate all coleslaw find themselves asking me for this recipe.
I serve this coleslaw every time I make my famous Carolina Style BBQ Pulled Pork.
Every time I make this coleslaw for people, they ask me for the recipe.
Though, when I told the hubby that I was posting this, he said, “I don’t know if you should post that one.” I asked why. His response, “You should keep it secret. That stuff is crazy!”
Hehehe.
But for all of those that have been requesting this recipe, I am happy to oblige!
Did you Make this Recipe? I’d love for you to give me a 5 star rating in the recipe card below. If you share it on Instagram, please tag me! You can also post it to my Facebook Page.
Homestyle Coleslaw
Ingredients
- 1 large head of cabbage, or half a head of green, and half a head of purple
- 3 carrots, shredded
- ¾ c mayonnaise
- ¼ c whole grain Dijon mustard, often called “country style Dijon” – I prefer Grey Poupon
- ¼ c brown sugar
- 3 Tb apple cider vinegar
- 2 Tb milk
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1/16 teaspoon cayenne pepper
Instructions
- To begin, shred your cabbage, discarding the hard core and stem. Place the shredded cabbage and carrots in a large bowl.
- In mixing bowl, combine all of the remaining ingredients and whisk until completely combined.
- Pour the slaw sauce over the shredded cabbage and carrots. With a pair of tongs or two wooden spoons, turn the mixture until cabbage and carrots are well coated with the sauce.
- Cover the bowl with plastic wrap and refrigerate for 3 hours, or overnight. Give it a stir a couple times while it is chilling.
- Enjoy!
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
Unit Conversions:
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This recipe was shared in Meal Plan Monday
I’ve been looking on-line for a good coleslaw recipe to go
with my bbq pork. I didn’t want the very sweet kind; this
is perfect! thanks Constance.
(my pork roast is cooked for hours in the crockpot with Dr. Pepper and
bbq sauce. Fam. loves it)
Thank you Constance – nice Coleslaw. Have a good weekend!
Thank you Liz, you too!