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I was inspired by Michelle’s posting on Mac n’ Cheese. I commented that I would have to try it at the next rib bar-b-que. Then I thought harder (like Pooh bear) and said to myself “why not today”? Some Carolina ribs, Mac n’ Cheese and my wife’s (Melissa’s) famous Cole Slaw. Great meal, for a day that is, well, cool, but not raining.

I don’t know where she got this recipe, but it has become my most requested coleslaw. It goes well with almost anything. It gets better if you make it in advance and let the flavors marry, and the cabbage softens a bit. So, we’ll make it now and have it in a couple of days. That will give me time to marinate the ribs for bar-b-queing. And, of course, we’ll have it all with Michelle’s Mac n’ Cheese.

So, to begin, I’ll shred the cabbage head. I find that if I use a knife, I get a chunkier Cole Slaw. That’s ok, but this time I wanted to see how it would turn out using the cabbage shredder. We got one of these at a garage sale a couple of years ago, and it was a Godsend.

Shredding cabbage on the shredder

It gets a lot of use in the fall when we make sauerkraut (we made and canned over 70lbs last year). It shreds very fine, but don’t get your fingers too close to the blades, as it won’t be able to tell the difference between your fingers and cabbage.

Shred one small head of cabbage; place in a large mixing bowl. Shred or finely slice one half of a large onion. Thinly slice one small bell pepper. Add onion and pepper to the cabbage.

Shredded cabbage, onions and peppers await their fate

Place in a small saucepan the following ingredients:

½ cup white vinegar

6 Tbls safflower oil

6 Tbls white sugar

2 ½ tsp dry mustard (you can use Coleman’s, it will have a bit more of a bite to it)

1 tsp celery seed

Bring the above to a boil and cool; add salt and pepper to taste

When cool, toss on to the cabbage; let sit at least two hours before serving. Or in this case, till the pork ribs are ready.

The finished product

Very simply, and tastes great!