Sunday, August 16, 2009

Coleslaw

I don't know about you, but I grew up detesting coleslaw. Then again, my only exposure to it was in the elementary school cafeteria, so who can blame me right?

But you can't have a pulled pork sandwich without coleslaw, and I don't mind coleslaw with a good pulled pork sandwich. In fact, I think it makes the sandwich that much better!

Here's my recipe for coleslaw and how to put it all together.

Ingredients:
- 1 head of cabbage
- 1 carrot shredded
- Mayo
- Greek yogurt (or regular yogurt, drained)
- Dijon mustard
- Vinegar
- Salt & Pepper

Directions:
- Slice the cabbage into thin strips and place it in a colander. Sprinkle some salt every once in a while and let it sit for a few hours. This will allow a bunch of the excess water to drain out so that you don't end up with soggy coleslaw. This is a crucial step and makes a huge difference.

Here it is before...
And here it is after...
It really wilts down a lot.

- After the cabbage has wilted down, rinse off the salt and then squeeze out the water. A salad spinner will work too.
- Mix in the rest of the ingredients to taste. Cover it with plastic wrap and put it in the fridge for a few hours to let all the flavors meld together.
- Take a hamburger bun, pile on some pulled pork, smothered in homemade bbq sauce, topped with some crunchy coleslaw and try not to spill on yourself!

12 comments:

Chow and Chatter said...

wow what a fab sandwich

Joelen said...

Growing up I thought all coleslaw tasted like KFC's... but now I know better! Homemade coleslaw is always better than any commercial brand and this recipe is no exception. I love how you added it to your sandwich - yum! It's great catching up with your blog with all the delicious entries you've posted recently and hopefully I'll have more time in the future to stop by and comment!

Jo said...

I've always loved coleslaw and the very first one I ever tasted was at KFC. Since then I've been hooked on it. Love the crunchiness of the veggies and the creamy taste of the dressing.

lisaiscooking said...

I really like all kinds of cole slaw, and I think the dijon sounds great here! Looks delicious.

foodhoe said...

I've been indifferent for the most part, but dislike sweet coleslaw. I like the draining part of your recipe and the fact that there is no sugar. It looks really good in that sandwich!

Colleen said...

I love pulled pork and coleslaw - we are having it tomorrow night!

Reeni♥ said...

How delicious this looks! I wish I could lean in and take a bite!

Juliana said...

Love the idea of adding the coleslaw in the sandwich, looks terrific...yummie!

noobcook said...

I don't normally eat cabbage, but coleslaw, I like. Weird right? :D your coleslaw looks delicious and crunchy.

Jackie at Phamfatale.com said...

Yum, it acts like a moist agent in the burger. Some good...

Carolyn Jung said...

Nice touch with the Greek yogurt. Perfect tang and thickness, but not quite so much fat as mayo or sour cream. That means one cane happily eat seconds and thirds of this slaw. Well, at least in my book, that's what that means! :)

Kathy said...

This hamburger looks wonderful. I love your photos of the food. Checkout myhttp://www.kwlifefull.blogspot.com/ blog at: I'm going to try your coleslaw also. Thanks Kathy.