I’m weird about coleslaw. I don’t like it from the deli and I don’t like it from that famous fast food chain with the chicken. As a matter of fact, cabbage and mayo just doesn’t do anything for me! However, pulled pork sandwiches are one of my favorite things to eat—they’re great on their own or piled high between two hard rolls– and they’re so much more amazing with a delicious coleslaw topping! I’ve actually started to serve this coleslaw with some other summery meals too. It makes a perfect complimentary dish!

This easy-to-make dish features sweet crunchy carrots and cabbage combined with creamy dressing made in minutes.

I wouldn’t say that this coleslaw is the healthiest dish, but I’ve found some ways to make it a little better. One of my favorite tricks is substituting a cup-for-cup artificial sweetener for sugar when making the dressing because it really helps when it comes to cutting down on the calories and carbs.

Ingredients for Blue Ribbon Coleslaw:

• 1/2 cup mayo
• 1/3 cup sugar
• 1 1/2 tbsp lemon juice
• 1 tbsp apple cider vinegar
• 1 package prepared coleslaw mix

I like life to be easy, so I go with the prepared coleslaw mix. You can find it in the produce section with the premade salads. If you want to grate some cabbage and carrots, feel free to do that too!

You can also substitute regular white vinegar for the apple cider vinegar, but I think that apple cider vinegar makes it taste way better.

As I said above, substituting with a cup-for-cup artificial sweetener makes the coleslaw low carb diet friendly, but the real thing tastes better. You could also use less sugar if you wanted to, but sugar balances out the tart of the cabbage and vinegar so the right amount is important.

Directions for Blue Ribbon Coleslaw:

Mixing all of the ingredients together in a large bowl makes your tasty coleslaw dressing. I find that using a whisk for mixing it up really helps with making sure everything is blended and smooth.

Next, open the package of coleslaw and pour a little bit in. Mix thoroughly until it is coated with the dressing. Repeat this process multiple times to get an even coating on all pieces of slaw.

When you coat the veggie mixture with the cabbage, it will seem like it is not enough. Don’t worry! As the cabbage absorbs the dressing, it becomes more condensed.

After 2 hours, the coleslaw should be chilled and ready to serve! Stir every hour or so before serving for an even distribution of dressing on all of the veggies.

That’s all there is to it! Now serve with some delicious pulled pork sandwiches or pulled pork tacos!

How long does coleslaw last in the refrigerator?

Storing blue ribbon coleslaw in tightly sealed containers is the surest way to extend its shelf life. The recipe will keep fresh up to 5 days, and you won’t have any soggy mess when it’s time for your next picnic!

How do I make homemade coleslaw mix?

If you’re craving this tangy cabbage-based dish but your local supermarket doesn’t carry pre-packaged coleslaw mix, then try making some from scratch! It may seem like an intimidating task at first because of all the chopping involved, but once you get into a rhythm it becomes second nature. You only need 3 ingredients:

• 1/2 medium head cabbage, finely shredded or chopped (4 cups)
• 1 small carrot, shredded (1/2 cup)
• 1 small onion, chopped (1/4 cup)

Can I add variations to the coleslaw?

Sure! If there’s one thing that can make it even more amazing, is throwing in some mix-ins! If you’re looking for something sweet and salty to add to your recipe (or just want to see what other ingredients work with the flavors), try adding raisins or bacon. Maybe walnuts would be nice too–giving your salad an extra crunchy texture. And don’t forget about apples–they’ll help balance out all those delicious fats from dairy products like mayonnaise. The options are endless when it comes down to cooking up this classic summertime side dish!

Tools for making Blue Ribbon Coleslaw:

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• large bowl with lid
• nylon whisk
• serving spoon

Blue Ribbon Coleslaw

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