I think we’re doing bbq pork sliders for Spencer’s birthday party in July (why yes, I AM neurotically planning ahead) and I’ve been experimenting with slaws for topping the meat in the sandwiches. I love the concept of coleslaw on sandwich, but rarely enjoy the execution. A vinegar dressing blends into the bbq sauce too much, mayo dressing are too gloppy and then it hit me – mustard! This is perfect with the pork, subtly tangy and the apple adds a little bit of sweetness to balance the heat of the mustard. I used sweet & hot mustard for this (my favorite) and it would probably work with dijon, but maybe not yellow. This would be great as a side too, for a fun change of pace.
Serves 4-6 as a side and tops 6-10 sandwiches, depending on size
2 heaping teaspoons sweet & hot mustard
1/2 teaspoon white wine or white balsamic vinegar (red is yummy, but ugly)
2 teaspoons water
1/16 – 1/8 teaspoon garlic powder, depending on personal preference
1/8 teaspoon sea salt
1/2 head of cabbage, grated or chopped
1 apple, peeled or unpeeled, grated
- Mix cabbage and apple in a medium mixing bowl or your serving bowl.
- Mix all the other ingredients in a small measuring cup, whisking or stirring well.
- If you feel like you need a bit more dressing add more water. The flavors will hold up to about 2 more teaspoons of water, if you feel like you need more that that, double the recipe.
- Pour the dressing over the cabbage/apple mixture and stir.
- Taste and adjust seasonings.
- Top your sandwich and enjoy!
The bbq pork is Raising Madison’s crock pot recipe.