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A girl raised in the south that doesn’t like coleslaw…what is this craziness?!<\/p>\n

It’s always too sweet, too milky or it has a horrible flavor like some gross green dessert salad I had as a kid. I just searched google for 5 min trying to find what I’m talking about to no avail. Closest I came was watergate salad and that’s for sure not it. Clearly that stuff traumatized me enough to refuse to eat coleslaw for years until I discovered what a great addition it is on top of a pulled pork sammich. So I was forced to come up with something palatable so I could really enjoy the heart and soul of Memphis – BBQ!<\/p>\n

I should call this Nicoleslaw bc it’s awesome (like me!) and its absolutely delicious!<\/p>\n

I generally use green cabbage but I have a 5lb bag of red\/purple cabbage so that’s what I used here. I think it’s a little prettier too!<\/p>\n

5 cups raw cabbage, chopped or shredded
\n1 cup mayo
\n2 tbl yellow mustard
\n1 tsp garlic powder
\n1 tsp dried dill
\n1 tsp sugar free sweetener
\n1\/4 tsp white pepper
\n1\/8 tsp salt<\/p>\n

This is what my cabbage looked like so I opted to chop into smaller pieces instead of trying to julienne these large shreds. Starting from a full head, I would just thinly shred but I love the texture of chopped as well – choice is yours!<\/p>\n