Summer Meat Slaw

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This summer meat slaw is the most exciting thing to happen to coleslaw in centuries. You can use leftover pulled pork—I used kalua pork—or any cooked meat, and it is unlike any slaw you've ever had. Your summer cookouts will never be the same.

By
John Mitzewich
Chef John
John Mitzewich
John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.
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Published on June 25, 2024
3
wooden salad bowl with vegetable slaw with meat and salad spoons
3
3
Prep Time:
20 mins
Cook Time:
10 mins
Total Time:
30 mins
Servings:
8
Jump to Nutrition Facts

This summer meat slaw is probably the most exciting thing to happen to coleslaw in centuries. It’s hard to say, since there’s no such thing as a coleslaw historian, so maybe this is actually the only exciting thing to happen to coleslaw ever, but historical considerations aside, this meaty, super-savory side dish is unlike any slaw you've ever had, and your summer cookouts will never be the same.

You can use leftover pulled pork, grilled chicken, barbecued beef, or any other type of cooked, shred-able meat, but no matter what you use, this is sure to be a crowd-pleaser. Besides the meat, you can also customize your dressing, as well as what vegetables make the cut, so please treat this video as an idea starter, and take it from there. But, no matter what ends up going in yours, I really do hope you give this a try soon. Enjoy! 

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Ingredients

Original recipe (1X) yields 8 servings

  • 1 head green cabbage

  • 1/2 cup sliced green onions, plus more for garnish

  • 1 red bell pepper, sliced into thin strips

  • 1 large carrot

  • 2 cloves garlic, crushed

  • 4 cups pulled pork or other cooked, shredded meat

  • 1/4 cup avocado oil, divided, or as needed

  • 1 teaspoon kosher salt, plus more to taste

  • 1/2 teaspoon freshly ground black pepper

  • 2 teaspoons chile garlic sauce (such as Sriracha®)

  • 1/3 cup seasoned rice vinegar

  • 1/3 cup chopped cilantro

Directions

  1. Halve and core cabbage; cut each half into 2 pieces, and slice cabbage into 1/4-inch thick strips; set aside.

  2. Add green onions, bell pepper, and garlic to a large mixing bowl. With a vegetable peeler, peel thin strips of carrot over the top.

  3. Place a nonstick skillet over high heat and add pork. Cook until pork is very hot and a brown crust is forming on the meat, about 5 minutes. If meat is lean, 1 to 2 tablespoons of oil can be added to the pan as needed. Pour hot pork over veggies and mix with tongs to combine.

  4. Add 2 tablespoons oil to the same pan and place over high heat. Transfer in cabbage and salt. Cook, stirring, until cabbage softens and starts to brown in spots, but still retains a bit of crunch.

  5. Add cabbage, black pepper, Sriracha, and rice vinegar to the bowl; mix slaw thoroughly. Add cilantro, and mix thoroughly.  Taste for seasoning, and adjust salt and pepper, heat, and vinegar as needed.

  6. Serve hot, warm, or at room temperature, garnished with thinly sliced green onion. If making ahead, warm slaw before serving.

    wooden salad bowl with vegetable slaw with meat and salad spoons

    John Mitzewich

Nutrition Facts (per serving)

321 Calories
13g Fat
35g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 321
% Daily Value *
Total Fat 13g 16%
Saturated Fat 3g 13%
Cholesterol 44mg 15%
Sodium 1042mg 45%
Total Carbohydrate 35g 13%
Dietary Fiber 5g 19%
Total Sugars 25g
Protein 19g 38%
Vitamin C 86mg 96%
Calcium 144mg 11%
Iron 2mg 12%
Potassium 774mg 16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.