This home-made coleslaw is the perfect side for a BBQ or to top a pulled pork or pulled chicken sandwich. Keep some in the fridge to enjoy through the week or serve in one large bowl at a party! The measurements are approximate because the ratios in the salad will taste great, even with some variation! Add more or less to suit your own taste!

Pulled Chicken sandwich with coleslaw

Tangy Coleslaw
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  • 4 cups (1L) shredded / finely sliced raw green cabbage
  • 2 – 3 cup (500-750 mL) coarsely grated raw carrot
  • ½ - 1 small yellow onion, finely diced (add onion to suit your taste)
  • ½ cup – ¾ cup (125 -175 mL) mayonnaise (add to your desired level of creaminess)
  • 3 tbsp (45 mL) white vinegar
  • Salt and pepper to taste


  1. Wash and finely chop cabbage until you have approximately 4 cups.
  2. Scrub carrots or peel them before coarsely grating.
  3. Peel and finely dice onion.
  4. In a large bowl, stir to combine vegetables. Then stir in mayonnaise until desired creaminess is achieved. Add vinegar at the end to provide some tanginess and slightly water down the mayo.
  5. Cover and keep refrigerated until ready to serve. Can be made in advance. Consume within 3 days.