Carolina BBQ Slaw
This Carolina BBQ Coleslaw is bright, crisp, and extra tangy—exactly the kind of slaw for pulled pork that balances rich barbecue. Made with Kinder’s Carolina BBQ Sauce, salt, and pepper create a bold, tangy red slaw with subtle smoky depth that pairs perfectly with pulled pork. It’s especially great with our Oven Baked Pulled Pork, where the tangy crunch brings everything together. Pile it high as a sandwich slaw or serve it on the side.
Ingredients
For the Slaw
1 medium head green cabbage
2 medium carrots
1 Tbsp kosher salt
2 Tbsp granulated sugar
For the Dressing
⅓ cup apple cider vinegar
1 teaspoons hot sauce (optional)
1 teaspoon Kinder’s The Blend (or Salt and Pepper)
Instructions
Remove any tough outer leaves from the cabbage and cut it into wedges. Using the large holes of a box grater, shred the cabbage into fine strands. Grate the carrots on the same side of the box grater for a fine, even texture.
Place the shredded cabbage and carrots in a large bowl. Sprinkle evenly with salt and sugar, then toss thoroughly to coat. Let the mixture sit for about 8 minutes. This draws out excess moisture from the cabbage, lightly seasons it throughout, and helps maintain a crisp yet tender texture.
After resting, transfer the cabbage mixture to a colander and rinse thoroughly under cold water to remove excess salt and sugar. Shake off excess water, then spin in a salad spinner until the cabbage and carrots are well dried to ensure the dressing will cling well and not become diluted.
Return the dried cabbage mixture to a clean bowl.
In a separate bowl, whisk together the Kinder’s Carolina BBQ Sauce, apple cider vinegar, hot sauce (optional), and The Blend Seasoning (or salt and pepper) until smooth.
Pour the dressing over the cabbage mixture and toss thoroughly until evenly coated.
Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.
Toss again just before serving and serve chilled alongside pulled pork or pile directly onto sandwiches.
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Carolina BBQ Slaw
This Carolina BBQ Coleslaw is bright, crisp, and extra tangy—exactly the kind of slaw for pulled pork that balances rich barbecue. Made with Kinder’s Carolina BBQ Sauce, salt, and pepper create a bold, tangy red slaw with subtle smoky depth that pairs perfectly with pulled pork. It’s especially great with our Oven Baked Pulled Pork, where the tangy crunch brings everything together. Pile it high as a sandwich slaw or serve it on the side.
Ingredients
For the Slaw
1 medium head green cabbage
2 medium carrots
1 Tbsp kosher salt
2 Tbsp granulated sugar
For the Dressing
⅓ cup apple cider vinegar
1 teaspoons hot sauce (optional)
1 teaspoon Kinder’s The Blend (or Salt and Pepper)
Instructions
Remove any tough outer leaves from the cabbage and cut it into wedges. Using the large holes of a box grater, shred the cabbage into fine strands. Grate the carrots on the same side of the box grater for a fine, even texture.
Place the shredded cabbage and carrots in a large bowl. Sprinkle evenly with salt and sugar, then toss thoroughly to coat. Let the mixture sit for about 8 minutes. This draws out excess moisture from the cabbage, lightly seasons it throughout, and helps maintain a crisp yet tender texture.
After resting, transfer the cabbage mixture to a colander and rinse thoroughly under cold water to remove excess salt and sugar. Shake off excess water, then spin in a salad spinner until the cabbage and carrots are well dried to ensure the dressing will cling well and not become diluted.
Return the dried cabbage mixture to a clean bowl.
In a separate bowl, whisk together the Kinder’s Carolina BBQ Sauce, apple cider vinegar, hot sauce (optional), and The Blend Seasoning (or salt and pepper) until smooth.
Pour the dressing over the cabbage mixture and toss thoroughly until evenly coated.
Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.
Toss again just before serving and serve chilled alongside pulled pork or pile directly onto sandwiches.