What's the best part of a pulled-pork sandwich?Right. The coleslaw.
You thought I was going to say the pork, but you can have pork any way, any time. When do you get coleslaw on a sandwich?
We are still crazy-in-love with the fake pink salad dressing I've been making. It's even better now... I'm adding a trace of garlic powder. Wow.
We are also crazy about cabbage. We eat it any way, any time. So I thought I'd like a little coleslaw made with the fake pink salad dressing. And I did like it. But.
It just popped into my mind so easily; it was not a tortured result of actually, uh, thinking. Gasp!
Coleslaw sandwich. Cold crunch meets the comfort of puffy carbs.
It was good. I wouldn't expect you to try it.
But I can tell you the roll had a divine, suede-like crust. You found yourself tugging at it with your teeth as you ate.
And you said to yourself, "Pulled-bread sandwich. Not bad."
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15 comments:
A straight slaw sandwich...sweet! Only a truly great and cultivated mind could have come up with an idea as complex and as well thought out as this.
I am having a beer in your honor as I rummage around the crisper to see if my current cabbage can be salvaged. And I think crusty bread is a must have with this one...
Also, I was wondering if you have ever tried plain Greek yogurt in place of mayo? I use it when I make tortilla pinwheels, slaw and salad dressing. It adds that extra thickness you were talking about with the dressing.
I am a big fan of coleslaw. I like the vinegar based ones versus the mayo. Asian coleslaw with peanut butter is great. I wanted to tell you how wrong you are about the pork but you already know that.
Simply: I love Greek yogurt. I've cobbled together so many versions of dressing, and I know I got some of that in there instead of mayo... at least once!
I toast you and wish you a good sandwich. I'm flattered!
Chilebrown: I like a Latino slaw with no mayo. Scallions and cilantro.
(I had lamb for lunch today. Am I forgiven?)
A memory of childhood, crispy-skinned fried chicken on a bun with a wollop of coleslaw on top. Smoosh, yum.
Is pulled pork a slow-cooked piggie with the meat then shreaded?
Mouse: That sounds good. I'm due for some chicken.
Yep, the pork is slow cooked and ripped into rags. Has a BBQ sauce stirred in.
Slaw on a BBQ sandwich is a Memphis tradition, so that's how I've always had it. That being said, there always ends up being more slaw than pork, so I've been a slaw sandwich fan for a long time. Just a nice thick smear on a bun with a sprinkling of hot sauce is one of my favorite things in the world.
Slaw on pulled pork? Yum. Slaw on a crabcake sandwich? Even better.
Very cool!
Around here a common variation on a Reuben sandwich is a Rachel sandwich, where cole slaw is substituted for the sauerkraut. Just as you can have a pastrami Reuben, you can also have a pastrami Rachel.
;o)
- Lee
Mama Squirrel: Woot! Validation! That's charming. Thanks for restoring a tiny shred of my cred. :)
(Hot sauce! Next time.)
Kailyn: That does sound good. But I'd rather eat the crabcake plain, the way nature intended. ;)
Lee: Well, I do love sauerkraut... But the fresh crunch of slaw is so nice! ("Rachel"; I like that. Now they'll have to change the name of Reuben to "Ross.")
Wow! What a lot of great ideas. First of all, I love your coleslaw recipe and have been using it since you first posted it. Well, maybe a tad bit before because great minds often are on the psychic wavelength when it comes to food. I like to mix my coleslaw with noodles and top with peanuts for a pseudo-Chinese dish. And, when the slaw is getting a bit long in the tooth, use as a filler for meat loaf or part of stuffing for chicken.
It's ALL GOOD!
Nancy: All hail the cabbage! I love your noodles and peanuts idea. (But whoever has leftover coleslaw?) I'll dedicate my next batch to that variation.
I don't think anyone does bbq like you yankies over here in Australia. I may have to try it myself, just to see. Or, I could just visit again ...
Mouse: Come on out! I know you will. I'll cook. (Cranky will.)
Mouse, that's Yankees. I don't know why.
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