Colorful coleslaw in a white bowl with extra cabbage and carrots in background.

The Perfect Coleslaw For Pulled Pork Recipe

  • Author: Christine Pittman
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 6 servings 1x
  • Category: Side Dish
  • Method: Mix
  • Cuisine: American


This coleslaw has the perfect combination of creamy, tangy, sweet, and savory flavors. If you want to make it ahead and want to make sure your coleslaw doesn’t end up watery from sitting, see the note below.


  • 1/2 cup mayonnaise
  • 2 Tbsp. brown sugar
  • 1 tsp. white vinegar
  • 1/2 tsp. garlic powder
  • 1/2 tsp. salt
  • 1/2 small head green cabbage, shredded*
  • 1/2 small head purple cabbage, shredded
  • 2 large carrots, grated


  1. To a medium bowl add mayonnaise, sugar, vinegar, garlic powder, and salt. Stir well.
  2. Add green cabbage, purple cabbage, and carrot. Toss to coat. 
  3. Serve immediately or refrigerate, covered, up to 1 day.**

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*You can use 1 small head of either color cabbage instead of the two halves, if desired. The two are used here mostly for color. Alternatively, a 16 oz. bag of shredded cabbage/coleslaw mix will work perfectly in this recipe. You need about 6-7 cups of shredded cabbage total, which is what is in the 16 oz. bag.

**Coleslaw that is made ahead of time can end up watery as some of the liquid from inside of the cabbage and carrots escapes. To prevent this, prior to making the coleslaw, mix the cabbages and carrots with a teaspoon of salt and let them sit for 30 minutes at room temperature. Drain any liquid away. Then make your dressing, omitting the salt, and toss it with the drained cabbage and carrots.