Two Coleslaw Recipes For Pulled Chicken Sandwich

Earlier I shared my Pulled Chicken Sandwich recipe where I mentioned coleslaw. Although pulled sandwiched are traditionally served with coleslaw, I decided to make it a separate post due to the length.


While I love a good pulled pork or chicken sandwich, I have never been a huge fan of coleslaw. Maybe it's the heavy mayo that so many people drown it in, maybe it's the flavor. All I know is I don't care for it. But last weekend I decided to try Chef Michael Symon's award winning slaws with my Pulled Chicken Sandwiches. One of these he serves on his "Porky Burger" (which is pulled pork on top of the burger and slaw underneath the burger). The other helped him win the Burger Bash in Miami with his "Fat Doug" burger (pastrami & swiss on top of the burger, slaw under the burger-my mouth is watering over this one!).

Given that, if you like slaw, either would be excellent on your Pulled Chicken Sandwiches. I will give you both recipes and you decide. I credit Chef Michael Symon for both of these slaw recipes.

Coleslaw #1 (for Porky Burger)

1 Head Savoy Cabbage, shredded

3 Carrots, shredded

5 Scallions, thinly sliced

1 Cup Cilantro, chopped

1 Cup Parsley, chopped

1/3 Cup Pickle Juice (his secret ingredient)

1/2 Cup Mayonnaise

1 Tbsp Salt

Add chopped herbs to the shredded cabbage. Add the remaining ingredients and toss to coat, Add more salt if necessary.

Coleslaw #2 (for "Fat Doug" Burger)

1/2 Head Napa Cabbage, shredded

1 Clove Garlic, minced

1 Sm Red Onion, thinly sliced

1 Jalapeno Pepper, minced

3 Tbsp Tarragon Vinegar

1 Tbsp Dijon Mustard

2 Tbsp Mayo

1 Tbsp Sugar

1 tsp Sea Salt

1 Tbsp Worcestershire Sauce

1 Tbsp Spicy Mayo

Mix all ingredients to coat.

Printable Recipe

Would love to get your opinion of these two slaws. Do you have a favorite slaw recipe that I could try? To leave a comment Click Here.

Juicy Gossip: V38

Yesterday I posted a sweet juice recipe (2COP Juice), so today I give you a savory recipe. This is a favorite as well as Gazpacho Juice, which I will post soon.

I wish I could fully capture the bright, rich red color of this juice. It truly is a beautiful color. (I'm thinking I need to build a light box for photos...probably need to talk to one of my photographer friends for tips on taking great pics of food and juice.)

I wasn't sure what to call this one. This juice is so packed full of vitamins and anti-oxidants it's crazy! And it's such a beautiful red color. I thought of V-Red, but settled on V38 ('cause there's way more vitamins in it than V8). You may also want to try Carrot/Beet/Cucumber Juice. Click on the Juicy Gossip tab for more juicing and smoothie recipes.


Just a word of caution - it stains, so don't drip it on your shirt.


You know, when I juice I see the vibrant and intense colors that naturally come from the vegetable plants. It's easy to see why Native Americans used these colors for paint. Especially beets. The juice of the beet is such a luscious red color. I enjoy looking at all the colors of the juice lined up.

V38 Juice
3 Lg Beets
2 Med-Lg Carrots
2 Lg Tomatoes (or 4 small)
1 Jalapeno, cut in half and remove seeds
12 Radishes
1 Bunch Parsley (about 4 cups if it were roughly chopped and packed in measuring cup)


Juice and mix well. Makes a great dinner drink. Enjoy!


What veggie do you not like to eat that we could hide in juice?