Side Dishes

Garden Sprout Coleslaw

I’m all for those creamy type coleslaws but sometimes you need one that has a bit more zing to it then one with mayo. That’s exactly what we did when we figured out a coleslaw recipe to go with our pulled pork. We especially wanted one that would compliment the tangy Carolina Mustard BBQ sauce and/or the spicier Alabama White BBQ sauce. It’s quick, easy, and simple and adds a splash of color that just makes that pulled pork sandwich look even more tasty.

Garden Sprout Coleslaw

Servings – Makes a little over 4 cups of slaw and we used probably 1/4 – 1/3 cup per sandwich, so this makes quite a bit. As it sits in the vinegar it will lose volume as the acid makes the cabbage more floppy.


  • 1/2 medium head of green cabbage, finely sliced
  • 1/2 small head of purple cabbage finely sliced
  • 1/4 cup + 1 Tbsp apple cider vinegar
  • 1.5 Tbsp yellow mustard
  • 2 Tbsp olive oil
  • 2 small to medium carrots, peeled and grated
  • 1/2 tsp celery salt
  • 1/2 tsp salt
  • Fresh cracked black pepper to taste


  1. Mix everything together in a large bowl and let rest at least one hour in the refrigerator to let the flavors mingle.
  2. Enjoy!

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