Almost every time we grill something smoky and savory,
I always want a cool, sweet side to accompany it.
This coleslaw fits just perfectly.
It’s cool, sweet, and has just a little kick.
I wanted this recipe to be simple and spicy at the same time.
(I paired it with apple cider vinegar pulled pork–post to follow soon.)
1/2 head of white cabbage, cut into small strips
1/2 head of purple cabbage, cut into smalls strips
2 carrots, shredded
2 tablespoons toasted sesame seeds
1/4 cup mayonnaise
3/4 cup sour cream
2 tablespoons Creole mustard
1 1/2 teaspoons dry mustard
2 tablespoons sugar
1 1/2 teaspoons celery seed
1 tablespoon Creole seasoning (I used Tony’s)
2 tablespoons apple cider vinegar
salt and pepper to taste
In a large bowl, combine the cabbage, carrots, and sesame seeds. In a small bowl, add the mayonnaise, sour cream, mustards, sugar, celery seed, creole seasoning, and vinegar. Mix well. Pour over the cabbage mixture and toss to combine. Season with salt and pepper to taste.