Tangy Coleslaw for Pulled Pork Recipe

Recipesfull introduces to you: Coleslaw Recipes. (Tangy Coleslaw for Pulled Pork Recipe). This tangy coleslaw is great used as a topping for pulled pork sandwiches.

Brief

Prep 10 mins

Cook: 5 mins

Additional: 1hr10 mins

Total: 1hr25 mins

Servings: 12

Yield: 12 servings

Tangy Coleslaw for Pulled Pork Recipe

Ingredients

1 head cabbage

finely shredded

1 red onion

quartered and thinly sliced

1 cup white sugar

1 cup white vinegar

⅔ cup vegetable oil

1 teaspoon salt

1 teaspoon dry mustard

1 teaspoon celery seed

Donna Leigh's Creamy Broccoli Slaw

Salad

Directions

Step 1

Combine cabbage and red onion in a large bowl.

Step 2

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

Step 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.

Nutritional Information

Tangy Coleslaw for Pulled Pork Recipe

Servings Per Recipe:12

Calories: 202.3

% Daily Value *

Protein: 1.5g 3%

Carbohydrates: 23.3g 8%

Dietary Fiber: 2.6g 11%

Sugars: 20.2g

Fat: 12.4g 19%

Saturated Fat: 1.9g 10%

Vitamin A Iu: 96.8IU 2%

Niacin Equivalents: 0.4mg 3%

Vitamin B6: 0.1mg 8%

Vitamin C: 36.7mg 61%

Folate: 44mcg 11%

Calcium: 45.5mg 5%

Iron: 0.6mg 3%

Magnesium: 13.5mg 5%

Potassium: 183.5mg 5%

Sodium: 212.2mg 9%

Calories From Fat: 111.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.