So…this may be a bit of a spoiler, but there’s a BBQ post in your future. True Memphis pulled pork. So delicious. However, coleslaw is a traditional side (and sometimes topping) of pulled pork, so I thought I’d go ahead and blog about it so you’re ready with the coleslaw when you make your pulled pork. I adapted this recipe from one listed at DivineDinnerParty.com. In contrast to the typical mayonnaise heavy slaw, this is mustardy and has some heat to it. It’s a really good match to barbeque sauce and I heartily recommend it.

 

ingredients2 heads cabbage
2-3 large carrots (or a bunch of baby carrots)
1/4 C yellow mustard
1 tsp mustard powder
2 tbsp spicy brown mustard  (or dijon)
1/4 C ketchup
1 tsp chili powder
1 jalapeno pepper
1 small to medium white onion
1/4 C mayonnaise
1/4 C apple cider vinegar
1/4 C greek yogurt (or sour cream)
1 tsp celery seed
2/3 C brown sugar
2 tsp salt

Note: The prep needs to happen at least several hours before you intend to serve the slaw.

 

shreddedStart out by shredding the cabbage and carrots. I used my cuisinart with one of the fancy shredding plates. Works like a charm.  Finely chop the onion and jalapeno pepper.

Combine the shredded and the diced veg and toss with the salt. Then transfer the veg to a strainer or colander and let sit over a bowl for at least an hour, preferably more. A word of warning, if you skip this step, you will likely end up with water mushy coleslaw and that would be sad.

 

sauce

 While the veg is draining, you can assemble the sauce. Basically, combine everything other than the veg, salt and celery seed in a pot. Mix it up and bring to a boil. Once the sauce has reached a boil, reduce the heat, add the celery seed and simmer (inasmuch as a thick sauce like this will simmer) for 3-5 minutes. Then remove from the heat and set aside to cool.

 

bits

 Once the veg has drained, rinse it off in cold water and the let dry. You can either squeeze handfuls of the veg in paper towels, or spread out on a baking sheet to air dry. At this point, the veg can be stored for a day or so in a ziplock bag if you don’t want to make the coleslaw just yet.

 

poured

When the sauce is cool and the veg is dry, pour the sauce over the veg and mix thoroughly. Then set in the fridge to let everything mingle nicely for at least an hour before serving.

 mixed

And like I said…the coleslaw goes beautifully with BBQ.


Mustard-ey Coleslaw
 
Recipe By:
Ingredients
  • 2 heads cabbage
  • 2-3 large carrots (or a bunch of baby carrots)
  • ¼ C yellow mustard
  • 1 tsp mustard powder
  • 2 tbsp spicy brown mustard (or dijon)
  • ¼ C ketchup
  • 1 tsp chili powder
  • 1 jalapeno pepper
  • 1 small to medium white onion
  • ¼ C mayonnaise
  • ¼ C apple cider vinegar
  • ¼ C greek yogurt (or sour cream)
  • 1 tsp celery seed
  • ⅔ C brown sugar
  • 2 tsp salt
  • Note: The prep needs to happen at least several hours before you intend to serve the slaw.
Instructions
  1. Start out by shredding the cabbage and carrots. Finely chop the onion and jalapeno pepper.
  2. Combine the shredded and the diced veg and toss with the salt. Then transfer the veg to a strainer or colander and let sit over a bowl for at least an hour, preferably more. A word of warning, if you skip this step, you will likely end up with water mushy coleslaw and that would be sad.
  3. While the veg is draining, you can assemble the sauce. Basically, combine everything other than the veg, salt and celery seed in a pot. Mix it up and bring to a boil. Once the sauce has reached a boil, reduce the heat, add the celery seed and simmer (inasmuch as a thick sauce like this will simmer) for 3-5 minutes. Then remove from the heat and set aside to cool.
  4. Once the veg has drained, rinse it off in cold water and the let dry. You can either squeeze handfuls of the veg in paper towels, or spread out on a baking sheet to air dry. At this point, the veg can be stored for a day or so in a ziplock bag if you don't want to make the coleslaw just yet.
  5. When the sauce is cool and the veg is dry, pour the sauce over the veg and mix thoroughly. Then set in the fridge to let everything mingle nicely for at least an hour before serving.