Tonight we’re grilling pork tenderloins, turning it into pulled pork and topping with our favorite bbq sauce. And then we’re going to top it with cole slaw.
And it’s going to be really, really good.
Sweet and Spicy Cole Slaw
What you’ll need:
2 pounds purple cabbage
4 carrots
1 medium yellow onion
1/2 cup mayonnaise
1/4 cup yellow mustard
2 teaspoons apple cider vinegar
1 cup sugar
1 teaspoon black pepper
1/2 teaspoon cayenne
salt and freshly ground pepper, to taste
Cut cabbage in quarters and remove core. Peel carrots and onion and cut into pieces that would fit through the feed tube of a food processor. Fit food processor with the large-holed grater attachment and push cabbage, carrots and onions through feed tube to grate. In a large bowl, toss vegetables together.
In another medium bowl, prepare the coleslaw dressing by whisking together the mayonnaise, mustard, cider vinegar, sugar, black pepper and cayenne. Toss dressing with the cabbage mixture, and season with salt and pepper, to taste. Cover with plastic wrap and chill for at least 2 hours before serving.
I cannot wait for two hours to be up.
Happy Labor Day weekend.
