Yields
4 servings
Recipe courtesy of Chris Lily, Alabama.
There are three basic types of coleslaw: vinegar based, mayonnaise based, and the mustard variety, shown here. This preparation is creamy and rich, and can stand on it’s own as a side dish, but is a MUST as a topping to a classic pulled-pork sandwich.
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ingredients
2
heads shredded green cabbage, (1 gallon is approx. 2 heads)
1
large green onion, shredded
1
green bell pepper, shredded
1
carrot, shredded
1
stalk celery, shredded
1 ¼
cup sugar
¾
cup apple cider vinegar
¾
cup prepared mustard
½
cup ketchup
½
cup sour cream
½
cup Big Bob Gibson White sauce
¼
cup mayonnaise
1
Tbsp salt
½
tsp cayenne pepper
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directions
Step 1
Combine cabbage, onion, bell pepper, carrot, celery, and sugar in a large bowl and mix well. In a saucepan, combine the remainder of the ingredients. Bring to a boil, stirring constantly. Pour over cabbage mixture and mix well. Chill and serve.