Carolina Vinegar Slaw for Pulled Pork and Ribs

How to Make Carolina Vinegar Slaw for Pulled Pork and Ribs

1. 1

   Step 1: Prep the veg and salt to soften

   Shred the green cabbage and thinly slice the red onion into a large mixing bowl. Sprinkle the cabbage mixture with the kosher salt, toss thoroughly, and let sit 10 minutes to draw out some moisture and soften the cabbage.

   For this step

   • 6 cups, shreddedGreen cabbage, shredded
   • 1/2 small (about 1/2 cup)Red onion, thinly sliced
   • 1 1/2 teaspoonsKosher salt
   
2. 2

   Step 2: Whisk the vinegar dressing

   In a separate bowl or jar, whisk together the apple cider vinegar, granulated sugar, Dijon mustard, vegetable oil, black pepper, crushed red pepper (if using), and celery seed until the sugar mostly dissolves and the dressing is emulsified.

   For this step

   • 1/2 cupApple cider vinegar
   • 2 tablespoonsGranulated sugar
   • 2 tablespoonsNeutral vegetable oil (or light olive oil)
   • 1 tablespoonDijon mustard
   • 1/2 teaspoonFreshly ground black pepper
   • 1/4 teaspoonCrushed red pepper (or cayenne), optional
   • 1/2 teaspoonCelery seed
   
3. 3

   Step 3: Drain and combine

   After the cabbage has rested, press it lightly in a sieve or with paper towels to remove excess liquid. Pour the dressing over the cabbage and onion, toss thoroughly until the vegetables are evenly coated.
   
4. 4

   Step 4: Let flavors meld

   Cover and refrigerate the slaw at least 30 minutes, up to 24 hours. Chilling helps the vinegar penetrate the cabbage and mellows the raw onion bite—this slaw tastes best after some rest.
   
5. 5

   Step 5: Adjust seasoning

   Before serving, taste and adjust: add a pinch more salt for balance, a little sugar if you prefer sweeter, or another dash of crushed red pepper for heat. Toss again to combine.
   
6. 6

   Step 6: Serve with smoked meats

   Serve chilled or at cool room temperature alongside pulled pork, smoked ribs, or BBQ sandwiches. Keeps well in an airtight container in the fridge for up to 3 days.
   

1. Shred the green cabbage and thinly slice the red onion into a large mixing bowl. Sprinkle the cabbage mixture with the kosher salt, toss thoroughly, and let sit 10 minutes to draw out some moisture and soften the cabbage.
2. In a separate bowl or jar, whisk together the apple cider vinegar, granulated sugar, Dijon mustard, vegetable oil, black pepper, crushed red pepper (if using), and celery seed until the sugar mostly dissolves and the dressing is emulsified.
3. After the cabbage has rested, press it lightly in a sieve or with paper towels to remove excess liquid. Pour the dressing over the cabbage and onion, toss thoroughly until the vegetables are evenly coated.
4. Cover and refrigerate the slaw at least 30 minutes, up to 24 hours. Chilling helps the vinegar penetrate the cabbage and mellows the raw onion bite—this slaw tastes best after some rest.
5. Before serving, taste and adjust: add a pinch more salt for balance, a little sugar if you prefer sweeter, or another dash of crushed red pepper for heat. Toss again to combine.
6. Serve chilled or at cool room temperature alongside pulled pork, smoked ribs, or BBQ sandwiches. Keeps well in an airtight container in the fridge for up to 3 days.