Tangy coleslaw, now with half the mayo

By Katherine

Creamy goodness

Despite my hatred of all things mayo, there are just some recipes in which it’s hard to get around using a bit of the gross stuff, ahem, condiment. A pulled pork sandwich just needs a creamy coleslaw. So when we’re having barbecue, we tend to make this dressing instead of a Mexican slaw or blue cheese option, both of which have no mayo. All you mayo lovers rejoice.

Slaw

• 1/2 cabbage
• 3 carrots, grated

Dressing

• 1 cup mayonnaise
• 1 cup cider vinegar
• 1 clove garlic, minced
• 1/2 onion, grated
• 2 tsp horseradish
• salt and pepper to taste

Cut the cabbage into quarters and remove core. Store half, unless doubling recipe, which is recommended for large parties. Slice across grain into 1/4 inch slices. The cut crosswise to get long strips. Toss with grated cabbage. In a separate bowl, whisk mayonnaise, onion, horseradish and garlic. Spoon over cabbage mix, until well coated. Season with salt and pepper. Serve immediately, or refrigerate for a few hours. The cold stuff’s better on BBQ in my not so humble opinion.