Now lets start with something simple....coleslaw. This recipe was adapted from Bill and Cheryl
Jamisons recipe and is perfect with any BBQ. If you are from the south, coleslaw is a must-have side for any BBQ dish. And depending on what part of the south you are from, it is a necessary topping for pulled pork or BBQ beef sandwiches. You can divide this recipe with ease and is very good served chilled immediately after preparation. However, coleslaw is even better when it has been chilled and allowed to sit overnight. I use only one medium mixing bowl and a gallon size
ziploc plastic bag. Makes cleanup a snap. I also buy the
pre-shredded bags of dry coleslaw and add 1-2 grated
carrots (I prefer a little more
carrot then what usually comes in the bags). I also add a descent amount of fresh ground pepper which gives those nice dark speckles you see in a good coleslaw.
1 cup Half and Half
1/2 cup Sugar
6 Tbs Cider Vinegar
2 Tbs Mayonnaise ( I prefer the Lite Miracle Whip )
2 Garlic Cloves Minced
1 tsp Salt (to taste)
1 Cabbage Medium grated ( or 1 bag of pre-shredded slaw mix )
1-2 Carrots
Shred cabbage and carrots and place in ziploc bag
Combine all other ingredients in a bowl, wisk until blended and add to cabbage mixture
Toss well and refrigerate over night
Excellent when served on top of the meat in a pulled pork sandwich
Keeps well for several days
