Big Belly BBQ Chow
Topping pulled pork sandwiches with slaw is de rigeur in certain
areas of the south. Once you’ve tried it, you’ll be hooked: the bright
tartness of vinegar-based slaw is the perfect foil for the richness of
the pork and BBQ sauce.
This type of slaw is known by a variety of monikers such as Crispy Slaw, Freezer Slaw, Crunchy Slaw, or Sweet and Sour Slaw.
1 head green cabbage finely chopped (about five cups)
1/4 head red cabbage finely chopped (about one cup)
1 carrot, shredded
2 c. apple cider vinegar
2 c.white sugar
1 1/2 T. oil
1/2 c. finely chopped onion
1/4 c. finely chopped green bell pepper
1 tsp. celery seed
1/2 tsp. kosher salt
1/2 tsp. ground black pepper
1/2 tsp. chopped garlic
Toss the green cabbage, red cabbage and carrot in large bowl. Make the
dressing in a separate bowl. Mix the ingredients, stirring until the
sugar is dissolved. Start by adding one cup of dressing to the bowl
with the cabbage and carrots. Toss to combine. Keep adding dressing a
little at a time, but do not drench the cabbage. You may not need all
of the dressing. Keep covered in the refrigerator. The red cabbage will
turn this slaw purple after a few days.
If you boil the dressing and let it cool before making the slaw, you can freeze this slaw for up to two months.
Another use for the dressing is Marinated Vegetables.
Prepare a medley of fresh vegetables like red and green bell pepper slices, carrot sticks, sliced red onion, fresh mushrooms, large black or green olives (optional), fresh pea pods, broccoli and/or cauliflower florets or any other fresh vegetable you like. Pour the dressing over the vegetables and let marinate for four hours or overnight. Serve as a side dish.