(I just wanted it noted that I NEVER say the word “Dang”!!! It was meant to be cheeky because this is southern… -MM) I love cole slaw and have made so many different types. I usually make the cole slaw based on what I’m having with it. I sometimes make it creamy and sometimes not creamy at all. I’m making a pork shoulder tomorrow so I’m going to make pulled pork sandwiches and that means a nice tangy buttermilk slaw.
What You’ll Need:
½ cup mayonnaise
1½ tablespoons Dijon mustard
2 tablespoons light brown sugar
2 tablespoons apple cider vinegar
2 tablespoons buttermilk
½ teaspoon celery salt
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 shredded head of cabbage
1 large carrot, grated serve it by itself or on top of your pulled pork!
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