Cole Slaw

It is a terrible thing to think of serving pulled pork without also serving cole slaw.  You can't have one without the other. Sometimes it's fun to put them on the same bun. So, we made the slaw from scratch. I found the recipe at Seasonal Chef.

All-American Cole Slaw

1 ½ lb green cabbage, quartered, cored and shredded
3 tablespoon cider or malt vinegar
2/3 cup mayonnaise
1 small onion grated (optional)
2 medium carrot grated
¼ teaspoon salt or to taste

In a large mixing bowl, toss the cabbage with the vinegar and salt. Grate the carrots and optional onion directly into the bowl.

Add the mayonnaise and toss well.

The slaw can be served immediately, but it is much better, more melded and tender, if allowed to stand and tossed occasionally for 30 minutes to 1 hour.

We did not use the onion. I have to say, this was some of the tastiest cole slaw I have had, though it won't hold its flavor many days in the fridge, so eat it quickly. We also added dill.
Super yummy!