Monday, September 22, 2008


I made coleslaw from scratch. Totally. I shredded a head of cabbage, some carrots, and green onions. It actually tasted really good. Much better than any other attempt at making coleslaw on my own. Even dh commented on how good this attempt was. So I found this recipe here:
I didn't use the pulled pork recipe they had posted because I really really like my South Carolina pulled pork recipe. I posted the recipe and a picture a few months ago. I'm copying her recipe although I didn't used the bagged stuff. I chopped all of my vegetables, mainly because I had a huge head of cabbage from a CSA pick up.
To cheat and make the chopping go quicker, I used a bag of broccoli slaw and a bag of chopped purple cabbage in addition to the carrots I sliced on the mandoline. The flavor and crunch were great. But if you want to really slice and dice, use ½ head of savoy cabbage and ½ head of purple cabbage. You can also add fresh parsley or green onions. Adjust the recipe to your taste and what you have in your pantry or garden.
1 ½ tablespoon whole-grain mustard or a good quality Dijon mustard
1 cup mayonnaise 

1/4 cup sour cream 

1/2 lemon, juiced 

2 tablespoons apple cider vinegar 

2 teaspoons sugar 

1 bag of broccoli slaw 

1/2 head purple cabbage, finely sliced 

2 carrots, sliced on mandoline or julienned
Sea salt and freshly ground black pepper
Combine the mustard, mayonnaise, sour cream, lemon juice, vinegar and sugar and mix well.
Add the finely sliced cabbage, broccoli slaw, and carrots to the dressing. Mix well and season with salt and pepper to taste.
Cover with plastic wrap and allow the flavors to marinate.
Serve when you are ready, cold or at room temperature.

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