Friday, April 1, 2011

Cole Slaw Recipe


Believe it or not, we eat a lot of cole slaw around here.  My kids LOVE it and it is a super healthy, cheap to buy and a great vegetable to feed them.  We usually eat with fish (any white fish, lightly coated with flour and salt and pepper and cooked in a frying pan in a little bit of peanut oil) but lately, I have been making it and serving on pulled pork sandwiches.  (I made my last recipe up, I am sure there are many good ones out there, I ended up brining pork tenderloin--my favorite cut of pork--in salt and brown sugar and then cooking it in the crock pot with various seasonings on it--the only one I can remember is celery seed at the moment.)   

Anyway, just so I have it written down, here is our cole slaw recipe.  We like it "edgy" and not sweet.

1 head of cabbage, cut into small pieces (see picture)

In a jar:
1 cup mayo (I buy the olive oil mayo, they say it is 1/2 the fat)
3/4 cup apple cider vinegar
1/2 teaspoon pepper
salt (to taste, sorry I didn't measure that part)
Shake until well emulsified

Pour over cabbage and mix.  

Easy and yummy




3 comments:

ash said...

This looks good and an excellent topping for a pork sandwich to boot! I'm going to have to give it a try.

Paige said...

Yum. I enjoy a good cole slaw myself.

Kari said...

We totally do the pulled pork thing with cole slaw! My husband being from D.C. area and both his parents from "the south," he grew up with "Bar-be-que." Being a westerner myself, it took me the longest time to figure out that when they said "Bar-be-que," they were talking about a MEAL called "Bar-be-que" (pulled pork), not a way of COOKing the meal.