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COLE SLAW - Sweet & tangy vinegar slaw
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| 6 tablespoons | apple cider vinegar |
| 2 tablespoons | canola oil |
| 1 tablespoon | mayonnaise |
| 1 tablespoon | yellow mustard |
| 2 tablespoons | sugar |
| 1 teaspoon | celery seeds |
| 2 | carrots, peeled and grated,, (on the large eye of a box grater) |
| 1 small (1 1/2 pound) | head green cabbage, cored, quartered and sliced into ribbons |
| 2 tablespoons | peeled and grated shallot,, (on large eye of a box grater) |
| Kosher salt | |
| freshly ground black pepper |
Whisk together the apple cider vinegar, canola oil, mayonnaise, mustard, sugar and celery seeds in a large bowl. Add the carrots, cabbage and shallots and toss all together. Top with salt and pepper. Cover with plastic wrap and refrigerate for at least 1 hour so the cabbage softens and the flavors all marry together.
Read more at: http://www.foodnetwork.com/recipes/jamie-deen/smoked-pork-butt-sandwiches-recipe/index.html?oc=linkback
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