Saturday, September 19, 2009

Carolina Coleslaw

A good coleslaw is a little tangy, a little sweet, and is a must-have with with the Easy North Carolina Pulled Pork Barbeque. This is a great, basic recipe. My two pickiest eaters liked it: my hubby and my 2 year old!

1 small head of cabbage, chopped/shredded into small pieces

1c. light mayonnaise
2-3 T. sugar
1/4 c. vinegar
1-2 T. finely minced onion
1 pinch cayenne pepper
dash of garlic powder
1 t. salt
pepper, to taste

Place shredded cabbage in serving bowl. Mix Sauce ingredients together well, pour over cabbage and mix. Cover, place in fridge till serving (make sure to mix again before serving as the sauce tends to settle at the bottom). Coleslaw tastes best when it has had time to sit and let the flavors blend (3-24 hours), so it is great to make this side ahead of time and get it out of the way. Real coleslaw enthusiasts insist it should be made the night before, but I only remembered to make mine a couple hours ahead of dinner-time. It was more flavorful and a better texture the next day for lunch. Enjoy!

Serves about 10

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