Makes 6 cups, or 8 servings The fortunate guests around Catherine Mayhew’s grill in Brentwood, Tennessee, get professional quality Pulled Smoked Pork (page 93) from this member of a competitive barbecue team. Mayhew serves the meat with Corn Cakes (page 85) and Mustard Slaw. The idea for the combination came from a party given by Lodge Manufacturing, maker of classic cast-iron cookware.
1 cup shredded carrots
4 cups shredded cabbage
1 ¼ cups mayonnaise
1 tablespoon Dijon-style mustard
1 teaspoon salt
½ teaspoon celery seed
½ teaspoon ground black pepper
Combine the carrots, cabbage, mayonnaise, mustard, salt, celery seed, and pepper in a large bowl. Mix well and refrigerate until chilled.
Makes 6 cups, or 8 servings