This recipe from Ribs, Ribs, Ribs
, is different from the coleslaw served around these parts. First it is a chopped, not shredded, slaw and it is mustard, not mayonnaise, based. This tangy slaw was a great pairing with the S.C. PULLED PORK
I was also making this day. I like this mustard based sauce far better than it’s mayo based cousin. It is more flavorful and seems to be far less soggy. It makes a great change of pace.