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 tbsp apple cider vinegar
1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon sugar
1 tsp dry mustard
2 tbsp white sugar
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!