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Tag: Coleslaw

  • How to Make Homemade Coleslaw

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    If you’re looking for a simple, crowd-pleasing homemade coleslaw recipe, you’re in the right place. This one is creamy, crisp, and full of flavor with just a few easy ingredients.

    I recently showed my husband how to make this homemade coleslaw, and now he’s hooked! He loves the contrast of the crisp cabbage and carrots paired with the creamy dressing. My quick and easy recipe uses a mix of green and purple cabbage for color and crunch, all tossed in a simple, flavorful homemade dressing.

    With his southern roots, it was important that this coleslaw passed his taste test, and it did! I’m confident that once you try this American classic coleslaw recipe, it’ll become your go-to coleslaw recipe no matter where you’re from. Whether you’re piling it onto a pulled pork sandwich, serving it alongside burgers, or adding crunch to brisket tacos, this coleslaw will take your backyard barbecues to the next level.

    a bun with pulled pork with creamy summer slaw made with shredded green cabbage and carrots, dressed in a smooth, flavorful mixture.

    Ingredients For The Perfect Homemade Coleslaw:

    With just a few basic ingredients, you can whip up this easy coleslaw recipe in minutes. Here’s what you’ll need:

    • Bag of Coleslaw Mix: I usually grab the pre-shredded cabbage mixture with green and red cabbage because it’s quick, easy, and tastes just as good as shredding it yourself. If you’re feeling ambitious, go ahead and slice your own with a sharp knife, food processor, or mandolin.
    • Mayonnaise: This part really matters. I swear by Duke’s Mayo for the best flavor. Hellman’s is a decent substitute if that’s what you have on hand, but steer clear of light or avocado mayo unless you don’t mind changing the taste.
    • Shredded Carrots: They add a little sweetness and crunch, and I love the pop of color they bring.
    • Apple Cider Vinegar: Just the right amount of tang to balance out the creamy dressing. If you’re out, lemon juice or white vinegar will work in a pinch.
    • Sugar: Just a touch to round everything out and keep it from tasting too sharp.
    • Salt and Pepper: A must for bringing all the flavors together.
    • Celery Seed: Optional, but it gives the slaw that classic, savory flavor that makes it taste like the real deal.

    How to Make Easy Homemade Coleslaw:

    Making coleslaw at home couldn’t be easier. With just a few simple ingredients, you can whip up a creamy, crunchy side dish in minutes.

    1. Whisk: combine ACV, Sugar, Mayo, Salt, Pepper, and Celery Salt in a large bowl and stir until well combined.
    2. Toss: Add your vegetables into the coleslaw dressing and mix until well combined.
    3. Enjoy: It’s as easy as that!

    That’s it! In just a few steps, you’ll have a fresh, flavorful coleslaw ready to serve with your favorite meals.

    Freshly tossed creamy coleslaw featuring shredded cabbage and just the right touch of sweetnessFreshly tossed creamy coleslaw featuring shredded cabbage and just the right touch of sweetness

    Why Is My Coleslaw Watery?

    Coleslaw can get watery if it sits too long before serving. That’s because the salt in the dressing pulls moisture from the cabbage over time. For the best texture, try serving it within 4 hours of making it, or at least within a day. Give it a quick toss before serving to redistribute the dressing!

    Can I Shred My Own Cabbage?

    Absolutely! Just use four parts green cabbage, one part purple cabbage, and one part shredded carrot. Even when I use a store-bought coleslaw mix, I like to toss in extra carrot, it’s usually a little skimpy straight from the bag.

    Cold and creamy cabbage slaw loaded with fresh vegetables and tossed in a tangy, slightly sweet mayo-based sauce.Cold and creamy cabbage slaw loaded with fresh vegetables and tossed in a tangy, slightly sweet mayo-based sauce.

    What Goes Well With Coleslaw?

    Coleslaw is especially popular with barbecue meals, but try it at any potluck or picnic as well! Whether you’re enjoying Pulled Pork Sandwiches, simple Grilled Chicken, hearty Smoked Ribs, our creamy coleslaw is the perfect cool and crunchy accompaniment.

    Other BBQ Side Dishes You’re Sure To Love

    Watch How to Make Coleslaw…

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    • Mix everything in a large bowl and set in the fridge covered with plastic wrap for 3 hours.

      1 bag Coleslaw Mix, 1 Cup Dukes Mayonnaise, ½ Cup Shredded Carrots, 1 ½ Tablespoons Apple Cider Vinegar, 1 ½ Tablespoons Sugar, Salt and Pepper, ½ teaspoon Celery Seed

    *You could also use 4 cups green cabbage, 1 cup purple cabbage and 1 cup carrot.

    Serving: 1g, Calories: 217kcal, Carbohydrates: 7g, Protein: 1g, Fat: 21g, Saturated Fat: 3g, Polyunsaturated Fat: 13g, Monounsaturated Fat: 5g, Trans Fat: 0.1g, Cholesterol: 12mg, Sodium: 194mg, Potassium: 131mg, Fiber: 2g, Sugar: 5g, Vitamin A: 1410IU, Vitamin C: 21mg, Calcium: 30mg, Iron: 0.4mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

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  • ICE BOX COLESLAW – The Southern Lady Cooks – Old Fashioned Recipe

    ICE BOX COLESLAW – The Southern Lady Cooks – Old Fashioned Recipe

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    This Icebox Coleslaw is vinegar-based, super easy to make, and will last a long time in the refrigerator. It’s a great summer treat!

    Ice Box ColeslawIce Box Coleslaw

    If you love easy summer salads add this Easy Garden Coleslaw to your recipe list. It’s simple to make and one of our favorites.

    ❤️WHY WE LOVE THIS RECIPE

    This ice box coleslaw is a tangy slaw that keeps in the refrigerator for up to a week or longer and goes great with just about any meal as a side dish. I love making this to go with baked beans on the 4th of July but it is good for any holiday.   Just because it keeps for so long is good because you have it on hand to go with sandwiches, hot dogs and burgers anytime.  Each time I make this slaw I have forgotten how much we enjoy it and I hope you do, too.

    🍴KEY INGREDIENTS

    • Large head of cabbage 
    • Red onion
    • Green pepper
    • Carrot
    • Celery seeds
    • Salt
    • Black pepper
    • White granulated sugar
    • White vinegar
    • Oil
    • Dry mustard

    SWAPS

    You can use regular onion and sweet peppers (red, orange, yellow). This is a very versatile recipe.

    🍽️HOW TO MAKE

    The hardest part of this recipe is chopping up all the vegetables. If you have a chopper this will save you lots of time!

    COOKING STEPS

    Step 1
    Combine cabbage, onion, green pepper, carrot, celery seeds, salt and pepper in a large bowl.  Set aside.  

    Step 2
    Combine sugar, vinegar, oil and dry mustard in a saucepan and bring to a boil on top of the stove. 

    Step 3
    Remove and let cool.  Toss dressing with slaw mixture.  Refrigerate several hours or overnight. Makes 7 to 8 cups coleslaw. Keeps up to a week refrigerated.

    Ice Box ColeslawIce Box Coleslaw

    ⭐TIP

    This ice box colslaw can be made way in advance and will keep for days and days. It’s great for any summer gathering since it’s vinegar based and not mayonnaise.

    OTHER SALAD RECIPES

    • Macaroni Coleslaw Salad – This is a combination of two great salads and everyone loves it. Great for any occasion!
    • Bacon Ranch Chopped Salad – This chopped salad is really good and one your family will love. It keeps well and it’s delicious. If you love vegetables, bacon and ranch add this one to your list.
    • Southern Cornbread Salad – This is an old fashioned classic and one you have probably enjoyed at many potlucks or church gatherings.
    • Cucumber Tomato Salad – This summer salad is always a hit! The dressing makes it!

    SERVE THIS WITH

    • Sloppy Joes – This homemade version is easy to make and so good. We love it over sweet potatoes too. Great with this coleslaw.
    • Stuffed Green Peppers – This is one of our most popular recipes and one you will love with this recipe.
    • Crispy Baked Chicken Thighs – These are so easy to make, only a few ingredients and delicious with this slaw.
    • Best Meatloaf – This is a family recipe we have enjoyed for over 50 years. It’s one of the best!

    STORING & SERVING SIZE

    Store this in the refrigerator and it will last months. This makes 7-8 cups of coleslaw.

    Ice Box Coleslaw

    Judy Yeager

    This old fashioned ice box slaw recipe is one your family will love. It keeps for a quite some time in the refrigerator so you can make it in advance. Super easy to make and refreshing on a hot day.

    Prep Time 10 minutes

    Cook Time 10 minutes

    2 hours

    Total Time 2 hours 20 minutes

    Course Salad, Side Dish

    Cuisine American, southern

    • 1/2 of a large head of cabbage or 1 small head chopped or grated I just chop mine
    • 1 small purple onion chopped (can use regular onion)
    • 1 green pepper chopped
    • 1 carrot chopped
    • 1 teaspoon celery seeds
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1/2 cup white granulated sugar
    • 1/2 cup white vinegar
    • 1/3 cup oil
    • 1 teaspoon dry mustard

    • Combine cabbage, onion, green pepper, carrot, celery seeds, salt and pepper in a large bowl. Set aside. Combine sugar, vinegar, oil and dry mustard in a saucepan and bring to a boil on top of the stove. Remove and let cool. Toss dressing with slaw mixture. Refrigerate several hours or overnight. Makes 7 to 8 cups coleslaw. Keeps up to a week refrigerated.

    Keyword Ice Box Coleslaw, old fashioned recipe

    Let us know by commenting below!

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    Judy Yeager

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  • Pulled Pork Sliders

    Pulled Pork Sliders

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    Pulled pork sliders are easy to make for a snack or dinner!

    Pork is cooked low and slow in a cola BBQ sauce, piled onto fluffy Hawaiian rolls, and served with a tangy slaw.

    plated Pulled Pork Sliders

    Why You’ll Love These Pulled Pork Sliders

    • They’re super easy to make with lots of flavor.
    • They use simple ingredients you likely have on hand, and I’ve included some shortcut options.
    • The pork is cooked low and slow, so it’s tender and flavorful.
    pork , salt , bbq sauce , Hawaiian rolls , coleslaw , cerery seeds , vinegar , sugar , garlic butter and mayonnaise to make Pulled Pork Sliderspork , salt , bbq sauce , Hawaiian rolls , coleslaw , cerery seeds , vinegar , sugar , garlic butter and mayonnaise to make Pulled Pork Sliders

    Ingredients for Pulled Pork Sliders

    • Pork – Look for pork shoulder or pork butt with lots of marbling for the best flavor. Bone-in cuts are also great choices. Ready-made pulled pork is perfect if time is short!
    • Sauce – Use any dark cola (root beer or Coke) and your favorite BBQ sauce – any variety works.
    • Rolls – Soft Hawaiian rolls are slightly sweet, so they’re perfect for these BBQ pork sliders. You can also use brioche, dinner rolls, or slider buns.
    • Coleslaw – Homemade coleslaw is easy to make with a bag of slaw mix. You can substitute

    Variations

    • Add 1 to 2 tablespoons to the sauce before adding to the crock pot.
    • Switch out the optional cheddar cheese for slices of Swiss or provolone.
    • Add sliced dill pickles to the sandwiches.
    adding pork to crockpot to make Pulled Pork Slidersadding pork to crockpot to make Pulled Pork Sliders
    cooked pork to make Pulled Pork Sliderscooked pork to make Pulled Pork Sliders
    shredding pork to make Pulled Pork Slidersshredding pork to make Pulled Pork Sliders
    adding bbq sauce to Pulled Pork Slidersadding bbq sauce to Pulled Pork Sliders

    How to Make Pulled Pork Sliders

    Let the slow cooker do all the work, just prep, set, and forget!

    1. Season the pork (recipe below) and place in a slow cooker with cola. Cook until fork tender.
    2. Shred the pork with two forks and mix in BBQ sauce and some of the cooking juices.
    3. Toast the rolls and add pulled pork and coleslaw.
      Pulled Pork Sliders before slicingPulled Pork Sliders before slicing

      Tips for Juicy Pulled Pork

      • Use a well-marbled pork shoulder (skip the pork tenderloin; it’s too lean for this recipe).
      • For the best, juiciest pulled pork, avoid opening the lid during cooking.
      • Remove the pork from the juices before shredding. Some cuts of pork can produce more liquid than you need.

      So Many Sliders!

      Did you enjoy these Pulled Pork Sliders? Be sure to leave a rating and a comment below!

      easy Pulled Pork Sliders on a plattereasy Pulled Pork Sliders on a platter

      5 from 1 vote↑ Click stars to rate now!
      Or to leave a comment, click here!

      Pulled Pork Sliders

      Easy to make and easy to assemble, these pull-apart sliders are perfect for a crowd!

      Prep Time 20 minutes

      Cook Time 4 hours 30 minutes

      Total Time 4 hours 50 minutes

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      To Make the Pork

      • For pre-made pulled pork, heat according to package directions.

      • For homemade pulled pork, rub the pork with salt, onion powder, garlic powder, and pepper.

      • Add the cola to the bottom of a 4qt slow cooker and place the pork in the slow cooker.

      • Cook on high 4-5 hours or on low 7-8 hours or until fork tender.

      • Transfer the the pork to a large bowl and transfer the juices to a separate bowl.

      • Shred the pork using two forks and discard any large pieces of fat. Add the pork back to the slow cooker and add ½ cup barbecue sauce. Slowly drizzle the reserved juices from the slow cooker into the pork as needed for moisture. Mix well.

      • Cover and cook on high for an additional 30-60 minutes (optional).

      To Prepare the Coleslaw

      • Combine mayonnaise, cider vinegar, celery seeds, sugar and salt in a medium bowl.

      • Add coleslaw mix and toss well to combine. Refrigerate until serving.

      To Assemble the Sliders

      • Using a serrated knife, cut the rolls in half (horizontally) without separating the rolls.

      • Spread the garlic butter onto the bottom of the rolls and if using cheese, add the cheese to the top of the rolls. Broil until lightly browned.

      • Divide the slaw over the bottom of the rolls, top with pulled pork, and drizzle with additional BBQ sauce if desired. Add the top of the rolls and serve.

      While this recipe makes 12 sliders, you will likely have enough pork to make up to 24 sliders. Leftover pulled pork can be refrigerated for up to 4 days or frozen for up to 4 months.
      Leftover pulled pork should be stored separately from the buns and coleslaw.
      Leftovers are great on mac and cheese, as sliders, or on nachos.
       

      Calories: 300 | Carbohydrates: 33g | Protein: 10g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 45mg | Sodium: 926mg | Potassium: 86mg | Fiber: 1g | Sugar: 18g | Vitamin A: 299IU | Vitamin C: 7mg | Calcium: 102mg | Iron: 1mg

      Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

      Course Appetizer, Lunch, Pork, Sandwich, Slow Cooker, Snack
      Cuisine American

      © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

      close up of Pulled Pork Sliders with writingclose up of Pulled Pork Sliders with writing
      sweet and tangy Pulled Pork Sliders with writingsweet and tangy Pulled Pork Sliders with writing
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      delicious Pulled Pork Sliders on a sheet pan before cutting and plated with a titledelicious Pulled Pork Sliders on a sheet pan before cutting and plated with a title

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    Holly Nilsson

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  • Slow Cooker Pulled Pork Sandwiches

    Slow Cooker Pulled Pork Sandwiches

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    These slow cooker pulled pork sandwiches are ideal for lunches, dinners, tailgate parties, or potlucks!

    Pork shoulder is cooked in the crockpot with a sweet and zesty homemade BBQ sauce to make meat so tender, you can shred it with a spoon!

    cooked Slow Cooker Pulled Pork Sandwiches

    Zesty Pulled Pork sandwiches

    • Hot and ready – pulled pork sandwiches are so easy when they’re made in the Crockpot!
    • Cooking in the slow cooker makes this a set-it-and-forget-it kind of meal.
    • Everyone loves pulled pork; there’s nothing better to serve for a summer BBQ, game day, or Sunday supper.
    • Serve it as this as sandwiches, spooned over mac and cheese, or with mashed potatoes.
    ingredients to make Slow Cooker Pulled Pork Sandwiches with labels

    Choosing Pork for Pulled Pork

    When choosing pork for pulled pork, look for well-marbled meat with plenty of fat. The best choice of meat for this recipe is pork shoulder which can also be called picnic roast, Boston butt, blade roast, or pork butt. It’s affordable and becomes buttery tender when slow-cooked. Boneless or bone-in can be used.

    Avoid leaner cuts like pork loin or center-cut chops. They don’t have enough fat and can result in dry and tough meat when slow-cooked too long.

    Other Ingredients for Pulled Pork Sandwiches

    Seasonings – I season the pork simply as the sauce adds love of flavor. You can add additional spices to the pork before browning such as garlic powder to taste or for a smoky flavor, a bit of smoked paprika or a dash of liquid smoke.

    Homemade Sauce – The secret to this recipe is in this homemade sauce! The pulled pork is cooked in a tangy BBQ sauce with apple cider vinegar, ketchup, molasses, and the secret ingredient is chili sauce. If you don’t have chili sauce, you can use additional ketchup.

    Chili sauce is not spicy, its similar to tangy ketchup. The brand I buy is Heinz chili sauce and it’s sold near the ketchup.

    Do not use a spicy chili sauce in this recipe or it will be too hot! You can make your own homemade chili sauce here.

    Coleslaw – I love a good zesty coleslaw with pulled pork sandwiches for fresh flavor. Use store-bought shredded cabbage and the quick creamy coleslaw dressing below. Leftover slaw or dill pickle slaw are also great additions.

    Rolls – Anything goes, brioche, hamburger buns, or ciabatta rolls. I like to toast the rolls with garlic butter.

    cooking pork to make Slow Cooker Pulled Pork Sandwiches
    Brown the pork
    sauce with pork cooking in a pan to show how to make Slow Cooker Pulled Pork Sandwiches
    Make the sauce
    Slow Cooker Pulled Pork Sandwiches in the crockpot
    cooked pork in the slow cooker to make Slow Cooker Pulled Pork Sandwiches

    How to Make Crockpot Pulled Pork

    This pulled pork recipe is zesty with a homemade sauce.

    1. Mix the sauce ingredients together according to the recipe below.
    2. Brown the pork, place in a 6qt slow cooker and pour the sauce overtop. Cover & cook until tender.
    3. Remove the pork and cooking liquid from the Crockpot. Shred the pork, discarding any large pieces of fat.
    4. Return shredded meat to the pot, stir in the sauce & keep on warm.
    shredding pork to make Slow Cooker Pulled Pork Sandwiches
    making sauce for Slow Cooker Pulled Pork Sandwiches
    taking pork out of the crockpot to make Slow Cooker Pulled Pork Sandwiches

    What to Serve With Pulled Pork

    We most often make this recipe into pulled pork sandwiches but great over mac and cheese, or nachos. Some of our favorite side dishes are typical BBQ fare and make ahead salads.

    How to Store Leftovers

    • Keep leftover Crock Pot pulled pork separate from coleslaw in a covered container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave for additional bbq pork sandwiches. Keep coleslaw refrigerated for up to 4 days
    • Leftovers can be stored in the freezer for up to 4 months.

    Did you love these Pulled Pork Sandwiches? Be sure to leave a rating and a comment below! 

    Slow Cooker Pulled Pork Sandwiches on a platter

    5 from 19 votes↑ Click stars to rate now!
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    Crockpot Pulled Pork

    This is the last pulled pork recipe you’ll ever need! shredded pork is tender and delicious in this sweet & tangy sauce!

    Prep Time 20 minutes

    Cook Time 5 hours 30 minutes

    Total Time 5 hours 50 minutes

    a slow cooker

    To Make the Pork

    • For the sauce, in a medium bowl, combine apple cider vinegar, ketchup, chili sauce, brown sugar, molasses, Worcestershire sauce, dry mustard powder, and pepper in a bowl.

    • Cut the pork shoulder in half and season with 1 teaspoon salt and ½ teaspoon black pepper. Heat a large skillet over medium-high heat and brown the pork on all sides.

    • Place the seared pork in a 6-quart slow cooker and pour the prepared sauce over it, ensuring it’s well coated.

    • Cook the pork on low for 8-10 hours or high for 5-6 hours or until it’s fork-tender (to quickly check it, pull a little piece of pork, it should be very tender). If the pork is not tender, it likely needs more time, cover and cook 1 hour more. While the pork is cooking, prepare the coleslaw below.

    • Remove pork from the slow cooker, discard any large pieces of fat. Remove the liquid from the slow cooker and skim any fat off the top, strain the sauce if desired.

    • Shred the pork using two forks and return it to the Crockpot. Add the sauce a bit at a time to reach desired consistency.

    • Drizzle with a little bit of barbecue sauce if desired.

    Opening the slow cooker lets heat out and will increase the cooking time. Bone in pork works well in this recipe, no changes in cooking times are needed.
    Check the pork quickly, if the pork is not tender, cover and cook 1 hour more and check it again.
    If the pork is ready early, turn the slow cooker to warm. The pork can rest for a few hours at warm either before or after shredding. 
    For a lighter dressing, combine the following:
    ⅓ cup light mayonnaise
    ¼ cup plain Greek yogurt
    1 tablespoon white vinegar
    ½ teaspoon sugar
    ½ teaspoon celery seeds
    ⅛ teaspoon salt

    Calories: 639 | Carbohydrates: 70g | Protein: 44g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 125mg | Sodium: 1066mg | Potassium: 1208mg | Fiber: 4g | Sugar: 34g | Vitamin A: 640IU | Vitamin C: 37.4mg | Calcium: 125mg | Iron: 14.7mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Dinner, Entree, Pork, Slow Cooker
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    How to Use Leftover Pulled Pork

    Add pulled pork to any of these recipes by replacing the chicken, beef, or pork for a delicous new meal!

    pork cooked in the crockpot to make Slow Cooker Pulled Pork Sandwiches with a title
    open faced Slow Cooker Pulled Pork Sandwiches with writing
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    cooked pork in the crockpot and Slow Cooker Pulled Pork Sandwiches with writing



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    Holly Nilsson

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  • NRA Convention Food Vendor Held Up At Gunpoint By 19th Customer In A Row

    NRA Convention Food Vendor Held Up At Gunpoint By 19th Customer In A Row

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    INDIANAPOLIS—Beginning to regret his decision to work the event, National Rifle Association convention food vendor Tom Birkenshaw was reportedly being held up at gunpoint Friday by his 19th customer in a row. “What can I get for you—oh jeez, not again,” said Birkenshaw, who put his hands in the air as yet another NRA member pointed the barrel of a gun in his face and demanded a pulled-pork sandwich with no coleslaw. “These people are really starting to get on my nerves. Can’t they rob the hot dog guy instead? It’s exhausting making all these orders back to back, especially when I’m bleeding out. I’ve already been shot by three different good guys with a gun. This is the last time I work a gun show.” At press time, sources reported Birkenshaw had been shot in the chest after stating the only kind of water he had was bottled Dasani.

    Money Is Tight This Week So Here’s A Recipe For Five Tortilla Chips And Ketchup In A Bowl

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