Tangy Cabbage Coleslaw is the perfect accompaniment for all your favorite meat dishes. This is a simple salad that can be thrown together in minutes, and unlike many other cabbage-slaw recipes, it is not too sweet. Rather than using sugar, this recipe uses apple cider vinegar, which adds just a hint of apple flavor, and a bit of tangy-ness to the creamy dressing.
To me, this salad is an absolute must when making pulled beef sandwiches. It adds that perfectly crunchy, creamy, touch that compliments the sweet flavors of pulled beef and pork. I personally like to pile the coleslaw right on top of the meat in my sandwich, but I know others who prefer it on the side. However you eat your pulled beef or pork sandwiches, don’t forget the coleslaw!
Tangy Cabbage Coleslaw
- 4 cups purple and green cabbage shredded or thinly sliced
- 1/3 cup mayonaise
- 4 tsp apple cider vinegar
- 1/8 tsp pepper
- 1/4 tsp salt
- Place the 4 cups cabbage in a salad bowl.
- To make the dressing, mix the rest of the ingredients in a small bowl. Pour the dressing over the cabbage, and mix well. Enjoy!