Coleslaw is usually the weak point in a good BBQ meal. Most folks just kinda nibble at it and most gets left on the plate. Or it gets slopped on top of a pulled pork sandwich and sorta lost in the shuffle. Well no more!! I happen to really like coleslaw, and it pains me to eat most of what I'm offered in restaurants.
Thus, I'm always tinkering and fiddling, trying to some up with something I like. This one's a bit different, but it still qualifies as coleslaw.
Amounts are approximated, as I was just tossing stuff in, but I think they're pretty close.
10 oz. Raw Brussels sprouts, sliced 1/8" thick.
10oz. grated or thin sliced red cabbage
5oz. raw kale, sliced 1/8" thick. (I forgot to get kale at the store, so the slaw in the picture doesn't contain any.)
3oz shredded carrots for color if you want. (I didn't add any)
1 cup Duke's amyonnaise
2TB black olive Tapenade, or just sliced black olives. Use something decent, not the canned kind.
2TB spicy mustard. I used a German brown mustard, but Dijon or anything with a kick will do.
1TB plain old yellow mustard.
1TB dried onion flakes
1TB celery seed
1TB smoked paprika
1TB cracked black pepper
Enough cider vinegar to thin it out to the consistency of coleslaw dressing.
Mix the dressing and pour over the greens. For best results let sit in the refrigerator overnight.
It has a nice peppery bite, and the raw greens give it a great crispness.