Forgive the long absence… there’s been painting and hammering and such going on in the home. And while the results are fantastic and beautiful, by the end of the day it was all I could do to just cook. There was little energy for writing up recipes. I did manage to photograph some so I will try to backtrack a little.
Yesterday my youngest came home from college for a quick visit. She hadn’t seen all the home improvements and it was fun to share them with her. She requested her favorite dinner: pulled pork. I also made coleslaw because they seem to go hand in hand to me. I opted for this tangy version from Mom’s Updated Recipe Box: 300 Family Favorites Made Quick and Healthy (affiliate link) with vinegar and sugar and oil rather than my usual mayonnaise based coleslaw. (I just went to link to it and realized I’ve never posted that!)
There’s another version of coleslaw here, which is also good. I vary what I add to the cabbage, depending on what I have in the refrigerator. Last night it was just grated carrots and minced onions. This was really good and went perfectly with the pulled pork sandwiches.
Country Coleslaw Recipe (No Mayonnaise)
For the Salad
- 1 head cabbage cored and thinly sliced into shreds (about 8 cups)
- 1 cup or more shredded carrots
- 1/2 cup finely chopped onion
For the Dressing
- 1/3 cup apple cider vinegar
- 2 Tbs olive oil
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1/2 teaspoon celery seed
- 1/2 teaspoon dry mustard
- Put the cabbage, onions and carrots into a large bowl.
- In a small saucepan, combine the dressing ingredients. Bring to a boil, stirring constantly. Simmer 1 minute, still stirring.
- Pour the hot dressing over the vegetables and stir well.