Sunday, July 10, 2011

Crunchy Cole Slaw

I personally am NOT a cole slaw kind of girl in any sort of way. The mix of slimy creamy cabbage has never been appealing, but since I was making pulled pork sandwiches, and I know that everyone else loves the cold mixed salad on their warm sandwich, I decided to go against my norm and branch out. Boy, am I glad that I did. This wasn't slimy at all. The cabbage and onion still had a crunch, which was great in comparison to the soft texture of the pork and sweet rolls. It only took a few minutes to prepare, and then I just let it sit in the fridge for about an hour or so to let the flavors get to know each other before getting devoured at the dinner table. 

Crunchy Cole Slaw


  • 1/2 head green cabbage, shredded
  • 1/2 red onion, thinly sliced
  • 2 green onions, chopped
  • 1 jalapeno, minced
  • 3/4 cups mayonnaise
  • 2 tbsp. dijon mustard
  • 1 tbsp. cider vingear
  • 1 lemon, juiced
  • pinch of sugar
  • 1/2 tsp. celery seed
  • several dashes of hot sauce
  • kosher salt & fresh black pepper
Combine the cabbage, red & green onions, and jalapeno in large bowl. In another bowl, whisk together the mayo, mustard, vinegar, lemon juice, and sugar. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with the celery seed, hot sauce, salt, and black pepper. Chill for an hour in the fridge before serving. 

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