Coleslaw

This particular coleslaw is a perfect side dish with any barbecue. It also is excellent when used to top your meat on pulled pork or brisket sandwiches, which is a very popular presentation in growing areas of the south. It is best to prepare the slaw the day before serving to allow it time for the flavors to meld and the cabbage to soften slightly. The pre-shredded slaw mix can be found in most grocery stores where you find the bagged salads. I usually add some extra shredded carrots to the bagged slaw since I like a little bit more color. 
   
Simply take your cabbage and carrots and place them in a gallon ziploc bag. Mix all remaining ingredients in a bowl and whisk until well blended. Then pour the dressing mix into the bag with the cabbage, zip closed and mix throughly. Refrigerate several hours or better yet overnight. 

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 - shredded
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