Coleslaw is a classic pairing for pulled pork, primarily because of the crunchy texture contrasting against the soft pork. Plain cabbage can come along way with a bright dressing. My secret ingredient is fennel seeds, but it can be swapped out for your favourite herb or spice. As long as you start with mayonnaise and add something sour and something sweet, your coleslaw will taste great. It will be delicious as soon as you make it, but will taste even better the next day after the ingredients have gotten to know each other.
Yield: Makes enough for 12 or more pulled pork sandwiches
1 small head of green cabbage, thinly sliced
1 carrot, shredded
1 cup (250 mL) of mayonnaise
1/2 cup (125 mL) of horseradish
1/2 cup (125 mL) of white vinegar
1/4 cup (60 mL) of honey
1/4 cup (60 mL) of fennel seed
Pile the cabbage and carrot into a large salad bowl. Whisk together the mayonnaise, horseradish, vinegar, honey and fennel seed. Pour the dressing over the vegetables and toss until evenly and lightly coated. You may serve this immediately or refrigerate overnight to further develop the flavours. Toss again before serving with the pulled pork sandwiches.
This classic salad has come a long way since its 1924 invention by Caesar Cardini at his Tijuana restaurant. It’s now found on virtually every menu in the country - at home and in restaurants. Since there are as many ways to make it as there are cooks, I don’t spend a lot of time worrying about authenticity, just flavour. Here’s my version.