I used to think I didn’t like guacamole. Turns out, I just didn’t like that green stuff that Taco Bell calls guacamole. I don’t know what that stuff is, but its not guacamole. Then my friend Suni made a bowl of fresh guacamole and forced me to try it against my will. It was delicious, and from then on I vowed to always try anything once. And I learned how much better things were when they were with real, fresh ingredients. Now before you think I’m nuts to have never tried real guacamole, I was about 15 at the time and an exhaustingly picky eater. Hmm, maybe that’s where my kids get it.
I also I used to think I didn’t like coleslaw. That’s because I don’t like what KFC calls coleslaw and I had never had it any other way. While I was pregnant last summer, I had a hankering for pulled pork. I went to the booth on Treat Street at the county fair and ordered one and they asked if I wanted the slaw on the side or on my sandwich. Gross! On the side! No, I don’t want any at all! I thought. As I waited for my sandwich, I over heard 90% of the people behind me also refuse the coleslaw. “Its how they do it in the south,” the booth worker explained each time someone gave him a weird look.
So I went and ate my slaw-less sandwich and thought about it. A curious thing about pregnancy, although it can make to most delicious things sound revolting, like coffee or In and Out, as in may case, it can also make weird things sound good, and coleslaw sounded good. So when I went to order my second sandwich (Hey! I was eating for two!) I got the coleslaw on it. The texture was amazing. The crunch to counter the tenderness of the pork, ahhh.
From that point on, I wanted a simple coleslaw recipe for when I make my pulled pork. I am still rather picky and don’t think things like sugar belongs in salads, slaws, and spaghetti sauce, to name a few. That made narrowing the list of recipes down quite easy. I also knew to run from anything titled “KFC’s Coleslaw Recipe” or anything that called for miracle whip. (What on earth is that nasty stuff? Mayonnaise with sugar? Who actually eats it? On purpose?)
Once I narrowed my search down, I found this little gem. Simple, delicious and so perfect on my pulled pork. You could add a few vegetables and maybe some chicken to take a great salad in a different direction. But for the foundation the perfect, simple coleslaw, here you go.
- 4 cups, unpacked shredded cabbage, red, green, or both
- 1/2 large carrot, julienned
- 2-4 green onions thinly sliced
For the dressing:
- 1 Tbsp. olive oil
- 1 Tbsp. seasoned (or plain) rice vinegar
- fresh pepper
Combine cabbage, carrots, and onions in a large bowl. Add olive oil, toss to coat. Add vinegar, salt and pepper to taste. Serve on pulled pork or as is!