Any self anointed BBQ experts want to weigh in on the proper coleslaw to top Pulled Pork Sandwiches? In the past I've always just grabbed the pre-shredded bags of green/red cabbage and carrot and then made a homemade dressing as I'm typically making a ton. It always tastes good on its own, but for some reason just doesn't seem like the ideal slaw for a sandwich topper. I've wondered if it's due to that it often seems like there's too many carrots up in the mix. Do carrots even belong in a slaw like this? It's seems like that they might not be missed.