Thursday, September 4

Pig Roast Coleslaw

I know it's a Memphis thing to serve your pig with slaw, but I like it just the same. This version has a Maryland kick, due to some Old Bay seasoning - add or leave out as you see fit.

For the dressing:

2/3 c. mayonnaise

1/3 c. apple cider vinegar

Juice of 1 lemon

2 T. sugar, or to taste

2 t. Old Bay, or to taste

Salt and pepper

For the salad:

½ head red cabbage

½ head white cabbage

½ sweet onion

2 large carrots

Mix all of the dressing ingredients together thoroughly. Let stand in the refrigerator for at least half an hour.

Slice the cabbages and onion as thinly as possible (a food processor is good for this). Grate the carrots into the other vegetables. Stir. Add the dressing, toss thoroughly, and refrigerate for another half hour or so. Serves eight.

Variations: Use Cajun or Bon Appetit seasoning instead of the Old Bay. For a more tropical slaw (good for serving with jerked pork, for instance), use lime juice instead of lemon, substitute jerk seasoning for the Old Bay, and omit the white cabbage - use jicama instead.