Coleslaw

Growing up we always made our coleslaw with chopped cabbage and Miracle Whip, and that's about it. Sometimes we'd add crushed pineapple and mini marshmallows. Other times we'd add green peas and chopped onions. Not very exciting, but then we didn't particularly care for coleslaw in general. However, in the south a pulled pork sandwich requires coleslaw for a condiment, isn't that correct? So, time to cut up some cabbage!

See the coleslaw peeking out? Here's the pork recipe.

I'm trying a variation of the recipe used for our Carrot Apple Salad, because Wayne said he liked it. And it's pretty close to the coleslaw recipe I found here, so it ought to work just fine.

Coleslaw

7 cups green cabbage, finely shredded or chopped
1-2 carrots, shredded (about 1 1/2 cups)
1 1/2 tablespoon apple cider vinegar
1/2 cup mayonnaise
1/2 cup sour cream (or use all mayonnaise)
1 teaspoon dry mustard (or Dijon mustard)
2 tablespoons sugar (or honey)
1/2 tsp celery seed
salt and pepper to taste

It did work fine, but something was a bit off. I'm guessing it was the dry mustard, so leave that out! 

(We tried it again, using the substitutions in parentheses, and liked that version better.)

We tried another variation - Tropical Slaw - and it was quite delicious. Basically use the above recipe, omit the dry mustard and celery seed, add a bit of Dijon mustard with some chopped red pepper, green onion, mango and pineapple. Oh, and add a tablespoon of pineapple juice as well.