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Side: Tangy Coleslaw

Source of Recipe

From "A Return to Family Picnics" by Russell Cronkite


Recipe Introduction

"We often find coleslaw served as a side dish, but in the South this tangy version of slaw is piled high on buns along with plenty of pulled pork, lending a crunchy texture to the sandwich."

List of Ingredients

◦ 8 cups shredded green cabbage
◦ 2 cups coarsely grated carrot
◦ 1 small onion, thinly slivered
◦ 1 cup mayonnaise
◦ 2 tablespoons Dijon mustard
◦ 2 teaspoons white wine vinegar
◦ ⅛ teaspoon cayenne pepper
◦ � cup granulated sugar
◦ ⅛ teaspoon salt


Recipe

Combine the shredded cabbage, grated carrot, and slivered onion in a large mixing bowl.

Combine the mayonnaise, mustard and vinegar in a smaller bowl; whisk in the cayenne pepper, sugar and salt. Just before serving, pour the dressing over the slaw and toss together thoroughly.

Makes 12 servings