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The one I make is Robert Irvine's from Food Network. It's simple and good.
Where shootings and tap water are equally deadly
My fleet of eggs: XL, Small & Mini.
I've never made this for pulled beef, but I make it for pulled pork sandwiches. It's a recipe I saw on the forum many years ago. I wish I could remember who posted it. 1 large head of cabbage, finely shredded 1-3 jalapeños, finely chopped (depends on your taste and size of jalapeños)1 medium sweet onion, finely chopped 2-3 carrots, grated
Dressing: 1 cup sugar 1 teaspoon salt 2/3 cup olive oil 1 teaspoon dry mustard 1-2 teaspoon celery seed 1 cup apple cider vinegarCombine coleslaw vegetable ingredients: cabbage, jalapeño, onions, and carrots in a large serving bowl.
In a saucepan over medium heat, combine dressing ingredients; bring to a boil. Simmer, stirring, until sugar is dissolved; pour over vegetables and toss well.
Cover, refrigerate, and stir every hour or so. I think it gets better the longer it marinates. Is this mild or on the hot side?? Thanks
Charlie tuna said:Well, have you ever tried this recipe without any jalapenos?
Well, have you ever tried this recipe without any jalapenos?
Ok, I have a slaw recipe that I created somehow at work a few years back. It sounds kinda weird but is awesome. I call it my Zesty Slaw.
I use fine cut prepackaged slaw.
Mayo to get it wet to normal slaw consistancy
Sub dressing ( There are different brands. The oil/vinegar spice stuff)
Chalua hot sauce. Add this and the sub dressing liberaly to taste.