My favorite slaw that is the perfect stand alone side or right on top of a pork sandwich.

I’ve made quite a few different types of Cole Slaw and I’ve had many at restaurants and at friends homes.  To me this one is the best…and it just happens to be the most simple to make.

INGREDIENTS:

Seasoned Vinegar – 1/2 Cup

Sugar – 1/4 Cup (optional)

Dry Mustard – 1/4 teaspoon

Mayonnaise – 1 Cup

Shredded Cabbage – 2 (10 oz) bags fine shredded cabbage

DIRECTIONS:

Add everything into a bowl and mix completely.  Refrigerate for at least 2 hours before serving.

I’ve made quite a few different types of Cole Slaw and I’ve had many at restaurants and at friends homes.  To me this one is the best…and it just happens to be the most simple to make.

This is all you need:

I doubled the recipe because the slaw is half the size after refrigeration.

Stir everything in really good.

Cover and put int he fridge for at least 2 hours.  This Tupperware container belonged

to my momma and has been around for over 30 years…and I’m still using it today.

This can also be done overnight.

It really is delicious!

I made two, the one above, and one with no sugar because three people in the family are cutting sugar out.  Most people preferred the one without sugar.

My husband cooked these two pork butts on the grill for over 20 hours…low and slow.

After steaming hamburger buns, add a small amount of mayonnaise and then the shredded pork, sliced purple onion, and cole slaw.

Great is such an understatement!

I have chopped the regular and red cabbage, onions, bell pepper, and carrots,  myself, but really if I’m totally honest the shredded cabbage in the bag is just as good as going to all the work myself.