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Thursday, June 28, 2012

Coleslaw recipe

Pulled pork in BBQ sauce sandwich with slawPulled pork in BBQ sauce sandwich with slaw (Photo credit: Wikipedia)

Southerners all know that one side dish you almost always see at a barbeque restaurant or at a backyard barbeque is coleslaw. However, many people buy it ready made from the grocery store as opposed to making their own. I'm not sure why this is, since coleslaw is so easy to make and you can adjust the ingredients to suit your own individual tastes when you make yourself. Here's a basic recipe for coleslaw as a side dish for your next barbeque.

1 uncooked head of cabbage (you can mix it up a little and use half purple and half regular cabbage for a pretty presentation)
3 carrots

1 cup of mayonnaise
1 tbsp sugar (optional) 
1 tablespoon vinegar (you can use lemon juice if you have that)
1 tsp. celery seed
1/2 tsp. salt 
1/2 pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 tablespoon Dijon mustard

  • Shred cabbage and carrots to the desired texture using a food processor or hand grater. Some prefer it finely chopped while others prefer it coarser. If you like it finely chopped you may opt to run it through a blender like the Ninja, etc. Use only what you need for your meal and place the rest in a container or gallon sized freezer back.
  • In a large bowl, mix all dressing ingredients together. 
  • Add in shredded cabbage and carrots a cup or two at a time and mix thoroughly so that all of it gets covered well.
  • Cover and place in the refrigerator until ready to serve.

Tip: If taking on a picnic, place shredded cabbage and carrots together with dressing in a large zipping freezer bag and mix in the bag itself. Add to the cooler and go. It takes up less space this way. Also if you are only serving two, use smaller zip lock bags and place individual servings in each bag. Just don't forget the "sporks" lol.

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