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Vinegar-Dressed Coleslaw

At the beginning of the summer, I posted a link for Slow-Cooker Pulled Pork, Texas Style.  Southern pork continues to be a big favorite around our house, so we thawed a frozen container of pulled pork to make scrumptious sandwiches for lunch.  I also made some coleslaw to garnish our sandwiches.

Okay, so about coleslaw.  Coleslaw seems ridiculously contentious in the barbecue world!  Do you eat it as a side?  Do you put it actually on the sandwich? Will you sliver in some red bell pepper, or is strictly a cabbage/carrot/onion mixture?  What kind of dressing will you put on it?  Do you need mayonnaise as a binding agent, or is it acceptable to use a vinegar-only dressing?  Good heavens.  I can debate the relative merits of different types of Pacific oysters (yum, Kumomoto!), but I am lost in these barbecue debates.

I gotta just go with what sounds good to me, even if I commit barbecue heresy.  I am exploring the world of vinegar-dressed coleslaws for no other reason than that I can’t stand mayonnaise.  It’s a welcome novelty that coleslaw could be an option again because it doesn’t have the gross white stuff in it.  Here’s the link to the original recipe I drew from, but the recipe below reflects the ways I tweaked it.  It’s tangy, but not sour, and provided a great counterpoint to the sweet meatiness of our pulled pork sandwiches.  I’d totally make it again.

(My thanks to our friends Jason and Sandra for opening my eyes to the world beyond mayonnaise-soaked coleslaw!)


Carolina Coleslaw
serves 8-10 people

1 head of cabbage, finely shredded
1 medium sweet onion, slivered
2 carrots, grated

1 cup sugar
1 teaspoon salt
2/3 cup vegetable oil
1 teaspoon Coleman’s mustard
1 teaspoon celery seed
1 cup cider vinegar

Toss all of the veggies into the bowl and toss thoroughly.  In a medium saucepan, mix together all the dressing ingredients except the sugar and bring the mixture to a boil.  Add in the sugar, stirring thoroughly until dissolved.  Remove from heat.  Pour over the vegetable mixture and mix well.  Cover and refrigerate for an hour before serving.

About Courtney

Library diva. I also eat food.

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