Tangy Coleslaw for Pulled Pork

Prep time: 10 min

Cook time: 5 min

Servings: 12

Yield: 12 servings

Description

This tangy and sweet coleslaw spiced with dry mustard and celery seed makes a great topping for barbeque or pulled pork sandwiches.

• 1 head cabbage, finely shredded

• 1 red onion, quartered and thinly sliced

• 1 cup white sugar

• 1 cup white vinegar

• 2/3 cup vegetable oil

• 1 teaspoon salt

• 1 teaspoon dry mustard

• 1 teaspoon celery seed

1 Combine cabbage and red onion in a large bowl.

2 Stir sugar, vinegar, vegetable oil, salt, dry mustard, and celery seed together in a saucepan. Bring to a boil; remove from heat.

3 Pour sugar and vinegar mixture over the cabbage and red onion. Toss mixture. Let cool, about 10 minutes. Refrigerate for at least 1 hour.