Coleslaw

This is a really tasty coleslaw recipe that we eat with bbq pork/pulled pork/whatever you want to call it on the lionhouse rolls. You can easily substitute yogurt for sour cream and/or mayo, and we half the recipe and just buy a small bag of coleslaw mix from the store so there really is just a large spoonful of each in it which isn't too terrible. We never use a whole head of cabbage (it is way too much for us) so halving it always works better for us. Again, this is stolen from Shandra's website...

1 head green cabbage (or can use 1/2 red & 1/2 green)
1/4 c. green onions, sliced
1/4 c. grated carrots
1/4 c. celery, chopped
(this is the equivalent of 2 bags of coleslaw mix we've decided)

Dressing:
1/3 c. apple cider vinegar
1/3 c. yellow mustard

2 T. ketchup

1/4 c. sour cream

1/4 c. mayo

2 t. salt

1/2 t. black pepper

1/2 t. cayenne pepper

1/2 c. sugar, to taste

Slice cabbage, green onions, and carrots fine.  Chop celery. Add cabbage,  green onions, carrot & celery in a large serving bowl. *We just use one bag of coleslaw mix with half of the dressing recipe.  In another bowl, combine dressing ingredients together and whisk until smooth.  Pour dressing over cabbage. Cover with plastic and chill. This coleslaw is great served on top of BBQ pork/beef sandwiches, with fresh deli bun.