Wednesday, September 29, 2010

Coleslaw -- Memphis-style

Over the weekend I made pulled pork & cole slaw... I guess I was missing Memphis, well really just The BBQ shop. Here is my recipe for coleslaw.

2 - 16 oz bags of packaged coleslaw, rinse & WELL drained
2 medium Carrots peeled, grated
1 medium Green bell pepper cored, seeded, diced fine
1/4-1/2 small white onion, grated
1 1/2 cups Mayonaise
3/4 cup Granulated sugar
2 Tablespoons Dijon mustard
1/3 cup Cider Vinegar
2 tbs Celery seed
1 tsp Salt
1/8 tsp White pepper

- Place coleslaw greens, carrots, green pepper & onion in large bowl. Set aside.
- In another bowl, mix together all of the remaining ingredients
- Pour mixture over greens and toss well to combine
- Cover and refrigerate 3-4 hours before serving.

And of course the best way to enjoy coleslaw is over pulled pork, a great bbq sauce & bun (maybe even texas toast) :)

1 comment:

laura mcpherson said...

That looks delicious!! I love coleslaw AND pulled pork, but I've never had them together on the bun before. Will have to try that :)

Thanks for the yummy recipe! Now if I could just find time to cook all this good stuff!