Cole Slaw

What goes with Carolina-style pulled pork?  Cole slaw, of course.  So I turned to my internet strategy of googling for a recipe and picking the first result that comes from a food blog, rather than a recipe aggregator or Food Network (nothing against Food Network, but I like a personal touch to the recipes that I steal adapt.)  So, this is derived from Not Your Mama’s Cole Slaw from Smitten Kitchen.

There were a few changes: I didn’t have celery seed.  Meg doesn’t like mustard, so I wanted to go a little lighter on mustard.  Meg likes ranch, I thought, what the hell, let’s toss some ranch dressing mix in.

Ingredients

  • 1/2 small head green cabbage
  • 1/2 small head red cabbage
  • 4 large carrots, scrubbed or peeled and shredded
  • ~2 cups (16 ounces) mayonnaise — more or less to desired creaminess
  • ~1/4 cup Dijon mustard
  • ~3 tablespoons whole grain mustard
  • 2 tablespoons apple cider vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • (optional) 1/2 package ranch dressing mix

I cored the cabbages and cut them into thin strips with a chef’s knife, and tossed some of the bigger pieces that didn’t dice well.  The carrots were shredded with a box grater.  Then it all got tossed together in a big bowl.

I really don’t remember how much mayo and mustard went in — that’s never going to be exact with a recipe like this.  My advice is to start on the low side, and add more to taste/texture.

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