Posted by: tinkande | May 21, 2009



Serves 4

4 cups shredded cabbage
2/3 cups shredded carrots
1/2 cup sliced onions or peppers (optional)

For the dressing:
2/3 cup mayonnaise
2 Tablespoons rice wine vinegar
4 teaspoons sugar
1 teaspoon salt
1 teaspoon celery seed

Add the cabbage, carrots, and onions to a large bowl. Mix all of the ingredients for the dressing together in a separate bowl or measuring cup. Add the dressing a little bit at a time to the slaw, tossing in between additions, until the salad is dressed to your liking. You will not need all of the dressing, but the leftovers will keep in the refrigerator for a couple of weeks.



  1. […] I did not estimate very well the amount of time it would take to make this recipe (about 7 hours), and as a result we were eating our delicious pulled pork sandwiches at 9:00 pm. Because I had a 6 pound roast, the cooking took 4 hours. I also didn’t allow enough time for cooling the roast in the sauce, and then reducing the sauce by two thirds.  I grew impatient (and hungry), so I didn’t reduce the sauce down enough and it was not as thick as I would have preferred. However, the flavor of this pork is amazing, and I will definitely make this recipe again. A 6 pound roast will serve quite a crowd.  We have leftovers in the freezer to last another couple of meals! We served the sandwiches with these homemade hamburger buns and this coleslaw. […]

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