Tangy Cole Slaw
This recipe for cole slaw goes perfectly with pulled pork. The bright, fresh tangy slaw crunches against the succulent, tender pork—a match made in heaven!
- 1 medium head cabbage, shredded
- 1 1/4 cup mayonnaise
- 1/3 cup sugar
- 1/4 cup cider vinegar or rice wine vinegar or mirin
- 1/4 teaspoon celery seed
- 1/2 teaspoon creole seasoning or seasoned salt or BBQ rub
- 1/4 teaspoon black pepper
- Salt, to taste
Adapted from southernfood.about.com
Combine all ingredients in a jar; shake well. Refrigerate for about an hour; dress shredded cabbage.
I add a little grated carrot and onion to the mixture, or you could use green cabbage with a little red cabbage.