Ok, sorry total ramble there. Last night I made an awesome pork butt in the crock pot! It was awesome but needed a friend. So I broke out my Tangy Mustard Coleslaw recipe from Cooking Light. Makes us happy every time we eat it! Especially with pulled pork, I mean really, mmmmmmmmmmmmm! :D
Tangy Mustard Coleslaw
1 Cup thinly vertically sliced red onion
1 Cup grated carrot
1/4 Cup white wine vinegar
2 tablespoons sugar
2 tablespoons whole grain mustard
2 tablespoons reduced fat mayonnaise (these days I have been using homemade)
1/8 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon ground red pepper
Combine cabbage, onion and carrot in a large bowl. Combine white wine vinegar, sugar, mustard, mayonnaise, salt, black pepper and red pepper in a small bowl; stir well with a whisk. Add the mustard mixture to cabbage mixture and toss well to coat. Cover and chill for 20 minutes. Stir before serving!
Hope you enjoy!
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