Bacon Cashew Coleslaw
One of the most requested of my dishes for parties and pot-lucks is this Cole Slaw. It is simple to make and simply a must for any BBQ. Give it a try. Remember to keep the bacon and cashews out of the slaw until you’re ready to serve it unless you like your bacon crumbles soft.
1 lb of cabbage (your favorite kinds)
1/2 cup mayo
2 tbsp cider vinegar
1 tsp dijon mustard
3 tbsp sugar
2 tbsp half & half
1 tsp celery seed (optional)
freshly ground pepper to taste
1 cup unsalted cashews
6 rashers of bacon, crispy and crumbled
Shred the cabbage. Set aside.
Combine the mayo, vinegar, mustard, sugar, celery seed, pepper and half & half. Mix until well blended.
Pour over the shredded cabbage and mix well. Refrigerate for at least 4 hours or overnight.
One hour before serving, add the bacon and cashews and toss.
This is really good stuff, and so easy to prepare it’s ridiculous! Tonight I sat looking at my pork chops blankly. They really wanted to be in a sauce. But I am out of wine ***GASP!*** and out of beer ***NOOOOO!*** and out of stock ***THUD*** That never happens in this house. I guess I’ve been neglecting my shopping duties long enough. I had better get my act together or else we’ll be down to Macaroni Soup, much to the delight of my daughter. I’ll post Macaroni Soup one of these days. Kids love it, even though it looks kind of gross.
My mind was totally made up on a sauce of some kind. So I threw a few things in a pot while I browned the pork (dusted with sea salt and freshly ground pepper) in olive oil.
Here’s what I came up with:
4 pork chops
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Written by Stephanie Gorman
on August 16, 2013
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