If you've ever been to the Carolina's, or if you watch a lot of BBQ shows on TV, then you know that with pulled pork comes a vinegar sauce or a vinegar slaw. It's truly the perfect companion to the deliciousness of pulled pork. I kind of improvised mine and was quite pleased with the result. In fact, my husband Nick went wild for it. He's not a creamy slaw kind of guy. He doesn't grove on mayo or sour cream. So this slaw was right up his alley.
I went for the convenience factor and bought a bag of pre-shredded green cabbage with carrots and pre-shredded red cabbage. I used the whole bag of green but only about half the bag of red and mixed them together.
To make the dressing I used:
3/4 cup of granulated sugar
1 t. kosher salt
2 T. celery seed
1 cup apple cider vinegar
2/3 cup oil (canola or vegetable, but not olive)
Whisk together until all the sugar is melted and then pour over the cabbage. Mix well and then let marinate in the refrigerator for at least 2 hours.
I had mine in the fridge overnight and as you can see, the purple cabbage turned the whole slaw a lovely shade of pink!
It's delish! The apple cider vinegar and celery seed give it that something a little extra. We loved it so much, I've made it again already, just to have, without more pork!