Coleslaw

 Here is the coleslaw recipe I used with my slow cooker pulled pork sandwiches.  It is from the FoodTv Canada show "Chef at Home". Michael Smith has 3 shows...Chef at Home,  Chef at Large and a new one Chef Abroad. The 1st two are great shows  (the 3rd one is new and I haven't seen it yet) but I love the Chef at Home show as he uses everyday ingredients in his recipes and I love his philosophy on cooking....

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes your own, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own   Michael Smith

Michael Smith's Coleslaw

Ingredients:

1/2 cup   cider vinegar

1/2 cup   yellow mustard

1/2 cup   sugar (I used 1/3 cup Agave)

1/2          head cabbage, cored and sliced thinly

1              red pepper, stems and seeds removed and thinly sliced

1              red onion, peeled and sliced thinly

3              carrots, peeled and grated

                sea salt and freshly ground peeper, to taste

Directions

Whisk the vinegar, mustard and sugar together. Put cabbage, pepper. onion and carrots into a large bowl. Add dressing and toss well to combine. Season with salt and pepper. Serve immediately or refrigerate for a few hours to let flavours mingle.

(A nice change is to substitute a grain mustard for the yellow mustard)