Coleslaw and pulled pork are a traditional pairing like ham and beans. For a strong flavored dish like the S.C. PULLED PORK v2
I was serving you need a slaw with some kick. Around here the slaw is a soggy mayo based affair and I never liked it. I am a mustard based lifeforms and this mustard based slaw is a whole different item. Chopping the slaw vs. julienning it means the cabbage doesn’t get all soggy. This recipe for a mustard based slaw was a winner. To help keep the slaw crisp the dressing was actually heated to a boil and applied hot. This allowed the dressing to be absorbed into the cabbage but yet not make it soggy. It was a bit hard to believe, but the proof was in the eating. If you are looking for a bold and different slaw, this fits the bill nicely.