So, this is the slaw I served atop pulled smoked pork shoulder on soft corn tortillas this past Memorial Day weekend; I’ve also done it with braised pork shoulder. But as a stand-alone, this would be a welcome side dish at any cookout or picnic, and it’s a good way to feed a crowd—red cabbage is cheap! Plus it takes very little time to throw together.
I recommend making this the night before so that the flavors set up and the cabbage softens into the dressing. The cabbage I used in the recipe below was a little under 2 1/2 pounds; tweak the dressing proportions if yours is significantly bigger or smaller.
