Coleslaw for Pulled Pork (5-Ingredient)
Developed and tested by Robyn Conley Downs
on May 25, 2016 (last updated May 7, 2026) 
This easy coleslaw for pulled pork comes together in 15-minutes with just 5 ingredients. Tangy, creamy, and crunchy, it’s the ideal topping for pulled pork sandwiches, tacos, and BBQ sliders!
5 star review
“How is this so easy and SO delicious!?! I’m from the south and we eat coleslaw A LOT! It is often made with tons of sugar, so it’s hard to find a healthy substitute that even comes close. This slaw is so perfect and I think it’s the combo of honey (obviously) with the lime! Soooo good!”
– Kathryn
My Favorite Tangy Coleslaw Recipe for Pulled Pork
As a busy mom and recipe developer, I’m always looking for simple side dishes that punch above their weight, and this 5-ingredient coleslaw for pulled pork has definitely earned a permanent spot in our summer rotation! With just cabbage, carrots, lime juice, honey, and mayo (or Greek yogurt), it comes together in 15-minutes flat and turns any pulled pork sandwich, taco, or slider into a full-on cookout meal.
My homemade dressing is really what sets this one apart. A squeeze of fresh lime juice and a drizzle of honey balance the creaminess of the mayo, giving every bite a bright, tangy edge that cuts right through rich, smoky pulled pork without a heavy mayo blanket. Instead you just get a clean, crunchy slaw that lets the cabbage shine. I make it with a combo of red and green cabbage for color, but a bag of pre-shredded coleslaw mix from the store works just as well when I’m short on time.
This slaw was made to pair with my slow cooker BBQ pulled pork tenderloin piled onto a toasted brioche bun, but it’s just as good spooned over my classic slow cooker pulled pork as well. The bonus? It actually gets better as it sits, so make it ahead, stash it in the fridge, and pull it out when the pork is ready!
Testing Tips for Quick Coleslaw for Pulled Pork Sandwiches
- Use Greek yogurt for a tangier finish, or mayo for a milder one. Both work, but they’re not interchangeable in flavor. Greek yogurt amplifies the lime and gives the slaw a sharper, almost buttermilk-like edge, while mayo keeps things creamy and rounded, so pick based on what your pulled pork tastes like. Tangy slaw with smoky pork, creamy slaw with sweeter BBQ.
- Dice the cabbage smaller for sliders, leave it longer for sandwiches. Slider buns are forgiving but small, so chunky shreds fall out the sides. For sliders, run the cabbage through the food processor’s slicing disc or chop it down to confetti size, and for full-size sandwiches, longer ribbons hold up better and look great spilling out the sides.
- Add the dressing 15 minutes before serving for the best texture. This recipe gets better as it sits, but there’s a sweet spot! Five minutes is too short to soften the cabbage, and 30+ minutes can leak liquid into the bun. Fifteen minutes lets the flavors meld and the cabbage soften slightly without losing the crunch.
Coleslaw for Pulled Pork (5-Ingredient)
Ingredients
- 2 tablespoons fresh lime juice
- 1-2 teaspoons honey
- 1 teaspoon kosher salt
- 2 tablespoons mayonnaise, or Greek yogurt
- 6 cups very thinly sliced cabbage (purple, green or a combination of the two)
- 2 large carrots, grated (optional)
Equipment
Instructions
- In a large bowl, combine the lime juice, honey, salt and mayonnaise or yogurt, stirring until well combined.
- Add the cabbage and carrots if using, stirring until the cabbage is well coated.
- Let sit at least 5 minutes for the flavors to combine. Toss again and serve.
Notes
- Lime Juice: I love the fresh tang lime juice lends to this recipe, but red wine vinegar makes a good substitute.
- Honey: Again, the honey-lime combo is so good with pulled pork, but sugar works in place of honey if that’s more your thing.
- Yield: This recipe makes about 6 cups of cabbage slaw.
- Make-Ahead: If you have time, allow the slaw to sit in the fridge for 20-30 minutes for the flavors to combine and the cabbage to soften a bit
Nutrition Information:
Time-Saving Tip
No time to chop? Grab a bag of shredded cabbage & carrots or coleslaw mix from the store and swap it in.
How is this so easy and SO delicious!?! I’m from the south and we eat coleslaw A LOT! It is often made with tons of sugar, so it’s hard to find a healthy substitute that even comes close. This slaw is so perfect and I think it’s the combo of honey (obviously) with the lime!
Soooo good!
Kathryn, yay, so happy to hear this one was a hit! Thanks so much for the review!
I wanted a slaw to top some pulled pork tacos but I didn’t have cabbage on hand. Instead, I used kohlrabi cut into matchsticks and made the dressing just as described. It was so good, it was the perfect creamy crunch I was looking for! My husband and I really loved it.
Robyn, love that you were able to sub kohlrabi, what a great idea! Sounds like a fantastic addition to pork tacos as well. Yum! Thanks for taking the time to leave a rating, too!
I made this & added diced jalapeno to the mix for a little kick. Also used Greek yogurt for the extra protein and nutrition boost. I served it with grilled chicken, sweet potatoes, corn on the cob and fresh cucumber slices. It was easy and quick to make. I chilled for 20+ minutes to let the flavors mend.
Christy, I love you you added jalepeno for a little kick — great idea! Thanks for sharing your notes and for leaving a reivew!
I prep meals on the weekends to make during the workweek. Would I be able to make this slaw ahead of time and leave it in the fridge until Wed or Thurs or would it get soupy?
Jenny, you can definitely make this slaw ahead. The cabbage will definitely soften after a day, and there will be a bit of extra liquid, so it just depends if the softer texture bothers you. If you want to keep it more on the crisp side, you can prepare the cabbage and the dressing separately, and then just combine when you’re ready to eat. I hope you enjoy!