Slaw is one of those foods that people have different and sometimes strong opinions about. First, there is the vinegar based vs the mayo based opinion. Then, do you like it really simple or with added veggies like carrots, green peppers, or even relish? Well, I have the strong opinion that coleslaw should be mayonnaise based and while extra vegetables are optional, I really like them.
I also believe that serving coleslaw is absolutely necessary when serving shredded pork BBQ like I did on Memorial Day this year. I will post my recipe eventually, but for now you should check out Kelli’s Slow Cooker Pulled Pork. Serving a generous helping of slaw right on top of your BBQ sandwich is just the right thing to do! Of course, when we first married and lived close to Charleston, West Virginia, I learned for the first time that people there always eat slaw on top of a chili dog. Well, I quickly picked up on that as well. That’s one of those things we just didn’t do where I grew up in Missouri, but it is SO good!
When you’re planning your next picnic or BBQ, don’t forget the slaw. And of course it must be a mayo version! 🙂
- 1 cup mayonnaise
- 1/2 cups buttermilk
- 2 tablespoons white white vinegar
- 2-3 tablespoons lemon juice
- 1/2 cup sugar
- 1 heaping tsp salt
- 1 tablespoon minced dry onion
- 2-20-oz. bag shredded cabbage with carrots
- 1/2 minced green bell pepper
Chop coleslaw mix into extra fine pieces
Add green pepper.
In bowl, combine all ingredients for dressing.
Stir dressing into slaw mix to combine.
Refrigerate until ready to serve.