Nothing goes with a good bar-b-que sandwich quite like coleslaw. A plug of cold and creamy slaw on a pulled pork sandwich is the only way to eat it if you ask us. But this slaw is a little different than the creamy kind we have here at the Joint. Good on its own as a side dish, it has a little bit of that Martin’s flavor mixed right in.
We like a creamy slaw too, but we used our vinegar-based Jack’s Creek Bar-B-Que Sauce to make the dressing for this one. The sauce will provide just about all the flavor that this slaw needs, with a few extra ingredients to make it a salad dressing instead of a bar-b-que sauce. We think this is going to be the best if you cut up your own veggies, rather than using pre-cut bagged mix. It might seem like we’re using a lot of stuff, but once the dressing gets on it, everything is going to wilt down a bit and the whole thing is going to shrink. Plus it’s so good it’ll be gone before you know it! This is a dish that you can make a day ahead, because it's actually better once it’s had time to sit. If you don’t have time to make it early, a little secret trick is to warm up the dressing in a pan on the stove and pour it over the salad while it’s hot. This will speed up the wilting process and you’ll have some “second day slaw” in no time.
6 cups each green and red cabbage, shredded (about half a head of each)
2 cups shredded carrots
2 cups thinly sliced bell peppers
2 cups thinly sliced red onion
For the dressing:
1 cup Martin’s Bar-B-Que Jack’s Creek Sauce
½ cup white vinegar
¼ cup vegetable oil
2 T sugar
¼ tsp mustard
½ tsp salt
¼ tsp pepper
To make the dressing, put all ingredients in a bowl and whisk to combine. Mix all vegetables in a large bowl and toss with dressing. Cover tightly and refrigerate before serving.