24 hour slaw

Yesterday I posted the pork barbecue sandwiches, and pictured the slaw with it. That’s because they go together. Well, it’s not a law or anything like that. I just love the combination. And it’s so pretty. Cause really, admit it, pork barbecue sandwiches aren’t all that great to look at. They’re brown. Delicious, yes, but not a work of art, ya know what I mean?

But the slaw! It’s purple and orange and bright and cheery! Oh, and yummy. Very, very yummy. Great side to the barbecue. That’s why I always make them together. And because it’s a make ahead slaw, and the barbecue is prepared early in the day for it to cook for hours in the crock pot, when it’s time for this meal, the work has all been done. Make a sandwich, scoop out some slaw, grab a beer, and dinner is done!


24 Hour Cole Slaw
In a large shallow container combine:
1 small onion, halved and thinly sliced
6-8 cups shredded purple cabbage
2 carrots, shaved
In another bowl, whisk together:
3/4 cup white vinegar
1/2 cup canola oil
1/2 cup water
1/2 cup sugar
4 teaspoons salt

Pour this over the cabbage mixture and stir well. Cover and refrigerate for 24 hours. Stir and serve (use a slotted spoon)!

A "before" photo of the slaw ingredients.

*I’ve changed this recipe slightly from the original, which came from my mom, who got it out of a church cookbook. It was contributed by a nice lady from Connecticut, I think. Thank you nice lady from Connecticut!