For dinner tonight we had BBQ pork sandwiches on my very own recipe for Super Sandwich Rolls. Since I’d heard several times lately that coleslaw was great on BBQ sandwiches, I used up the last of my cabbage and whipped some up to go with the dinner.

No shopping today. Lots of “grazing” on our existing stockpiles.

I’m anxiously awaiting more tomatoes from my garden and my tomatillos (never grew those before!). I’ve had ONE tomato so far. These plants went into the ground in April, so I don’t know what’s going on.

Quick & Simple Coleslaw

1/2 head of cabbage, shredded
3/4 cup mayonnaise
1 T cider vinegar
1 T sugar (or splenda)
Salt and pepper, to taste

Mix everything together except the cabbage with a whisk. Toss dressing with cabbage. Done!

If you’re not going to serve the coleslaw immediately, you should really bleed the cabbage by sprinkling the shredded cabbage generously with salt in a large bowl, then cover it with a plate to weight it down and let it sit for an hour or 2 in the fridge. That will draw the extra water out of it. Drain it and RINSE WELL. Use a salad spinner to get the water out, if need be. Then mix with your dressing and you won’t have watery coleslaw.

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