Creole Coleslaw

Well y’all, I just did my post on pork barbecue.

 The informal survey that I conducted indicated that y’all prefer coleslaw on top of your barbecue.

The coleslaw I used for my barbecue is the vinegar based kind. If you want to make this really easy, buy the bag stuff like I did.

 Just in case you haven’t noticed I am kinda lazy like that.

If you decide you want to chop your cabbage, then use equal parts sugar and vinegar. You can then add what other vegetables you want. Perhaps what is in your garden?

What ever you do, make it your own.

Make it uniquely yours.

Make it with love.

 I added creole seasoning because I thought it would give my coleslaw extra kick. If you don’t think you will like that sort of thing, then just don’t add it.

Dressing

1 cup sugar
1 teaspoon salt
1/2 cup vegetable oil
2 teaspoons Creole seasoning
1 cup vinegar

1 bag coleslaw mix

1 bag broccoli slaw mix

Preparation:
For this coleslaw, I combined a bag of broccoli and regular coleslaw vegetables that I purchased at the market. If you like, you can make your own.

Combine coleslaw in a large serving bowl.

In a saucepan over medium heat, combine remaining ingredients; bring to a boil. Simmer, stirring, until sugar is dissolved; pour over vegetables and toss well. Cover and refrigerate until thoroughly chilled.
Enough slaw for 8 to 10 servings.

Peace be with you,
Veronica