Here's my standby. ...I always get rave reviews on it.
Parmesan-black pepper coleslaw
I medium head of cabbage- 2-2 1/2 lbs (note- for color, I throw in a little red cabbage too...maybe 3 or 4 to 1, green/red)
1 large red bell pepper
1/2 cup white wine vinegar
1/4 cup olive oil
3 tablespoons sugar
2 1/4 teaspoons coarsely ground black pepper
3/4 tsp salt
1 6-8 oz piece of Parmesan cheese
3 tablespoons mayo
3 tablespoons sour cream
Shred cabbage and place in large mixing bowl. Dice red peppers and throw into bowl. In a seperate small bowl, whisk together vinegar, oil, sugar, pepper and salt. Pour over cabbage and peppers and toss to coat well. Marinate in fridge for 30 minutes.
Meanwhile , grate cheese to yield 1 1/2 cups. Whish together mayo and sour cream and add to cabbage mixture along with grated cheese. Mix well to combine. Cover bowl with plastic and refrigerate 4 hrs before serving.
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Weber Gasser (2)
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