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Creamy Slaw

Source of Recipe

From "The Tailgater's Cookbook" by David Joachim


Recipe Introduction

"Barbecues are almost unthinkable without coleslaw. Too often, though, the slaw is drowning in gobs of lifeless, gluey mayonnaise. I like a bit more attitude in my slaw. This one mixes mayonnaise and sour cream for sharper flavor and dilutes the creamy texture with a couple shots of puckery vinegar. Sugar and salt balance out the flavors."

List of Ingredients

â—¦ ¼ cup cider vinegar
â—¦ 2 Tbsp mayonnaise
â—¦ 2 Tbsp sour cream
â—¦ 2 Tbsp sugar
â—¦ 1 tsp salt
â—¦ ¼ tsp ground black pepper
â—¦ 1 package (1 pound) coleslaw mix (grated cabbage and carrots)


Recipe

â—¦ Before You Go:
The morning of the tailgate, mix together everything but the coleslaw mix (vinegar through black pepper) in large bowl with fork or whisk until blended. Stir in coleslaw mix. Cover and chill in refrigerator or cooler up to 6 hours.

â—¦ When You Get There:
Enjoy as a side dish with Texas Brisket or on sandwiches like North Carolina Pulled Pork.

â—¦ Neighborly Tip:
Coleslaw mix is available in the bagged salad section of most grocery stores. Fresh cabbage and carrots are even better if you have time to shred them. You'll need half of one medium head green cabbage and one large carrot, both shredded with a food processor shredding disk or by hand with a knife.


Makes 8 servings