Rainbow Coleslaw

 Pulled pork and coleslaw just simply go together. You really need something to cut through all the fat and richness of the pork, and a good tart coleslaw (made with vinegar, not mayo) will do just that. This mayo-free cabbage salad is the perfect side dish for a summer day. To make it really pop, I used a lot of color – purple and green cabbage, a red bel pepper, and some yummy green jalapeños. This salad looks like fireworks on your plate. Yum!

Rainbow Coleslaw

  • 1/2 head red cabbage, thinly sliced
  • 1/2 head green cabbage, thinly sliced
  • 1 red bell pepper, sliced
  • 2 jalapeños, diced
  • 3/4 cup cider vinegar
  • 1 tbsp cumin
  • salt and pepper, to taste
  • 1 lemon, juice and zest

Combine all of the ingredients into a large pot or bowl. Give everything a good stir and chill for at least one hour before serving. If you have time to chill longer, I recommend that you do and take it out every so often and give another big stir to really get everything mixed in and to ensure that the cabbage is wilting evenly.

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2 responses to “Rainbow Coleslaw

  1. Pingback: Dr Pepper Pulled Pork Sammies | the city girl cooks·

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