Tangy Coleslaw for Pulled Pork

Ingredients and Weight:

1. Cabbage - 500 grams (shredded)
2. Carrots - 2 medium (shredded)
3. Red bell peppers - 1 (shredded)
4. Mayonnaise - 1 cup
5. White vinegar - 3 tablespoons
6. Sugar - 2 tablespoons
7. Salt - 1 teaspoon
8. Black pepper - 1/2 teaspoon (ground)
9. Cider vinegar or lemon juice - 1 tablespoon (optional)

Preparation Time:

• Preparation: 20 minutes
• Cooking: None (this is a cold salad)
• Total: 20 minutes

Difficulty Level:

Level 2 (Moderate)

Preparation Method Steps:

1. Shred the cabbage, carrots, and red bell peppers into thin strips using a sharp knife or a vegetable shredder.
2. In a large bowl, combine the shredded vegetables.
3. In a separate bowl, mix the mayonnaise, white vinegar, sugar, salt, black pepper, and optional cider vinegar or lemon juice.
4. Pour the dressing over the vegetables and mix well.
5. Cover and refrigerate for at least 30 minutes to allow the flavors to blend.
6. Serve chilled as a side dish for Pulled Pork.

Nutritional Information: (per serving, assuming 8 total servings)

• Calories: 250
• Fat: 20g
• Carbohydrates: 15g
• Protein: 3g
• Fiber: 3g

Dish Characteristics:

• Tangy and refreshing flavor due to the vinegar and mayonnaise combination.
• Colorful and vibrant presentation with the combination of red peppers and shredded vegetables.
• Goes well as a side dish for Pulled Pork, providing a contrast to the rich meatiness of the pork.

User Comments:

1. "This coleslaw is so refreshing! The perfect balance of tangy and creamy flavors."
2. "The perfect complement to my Pulled Pork sandwich. The vegetables are crisp and the dressing is delicious."
3. "I love how easy this recipe is to make. It's a great side dish for any barbecue party."

Special Precautions and Tips:

• Use fresh vegetables for best results. If not available, frozen vegetables can be used but they may not have the same crispness as fresh ones.
• Adjust the vinegar and sugar amounts according to your preference for tanginess and sweetness.
• This salad can be made ahead of time and refrigerated for up to 2 days before serving.