Thursday, September 6, 2012


A few weeks ago Cory and I went out to eat and he ordered a BBQ Sandwich. 

The sandwich was layered with tender pork with a sweet BBQ sauce.  Along with the pork he found  himself face to face with something purple sticking out from under the bun.

His first reaction was, "what the?", because in our house we don't make pulled pork sandwiches with coleslaw.

He tried to nonchalantly remove the bun and scrape the slaw off.  In his mind, he could not imagine the flavor and substance that this might add to an already awesome masterpiece.

Why mess with something that was already delicious?

We chatted about what to do (yes, it was an issue for about 5 minutes) and then he decided to take his first bite WITH the coleslaw.

We negotiated that he should try one bite.  46 years old and we are still negotiating over food…LOL
One bite led to another bite, and so on, until his plate was empty.

With a satisfied smile and a full tummy, he declare to my surprise that he thought the combination was wonderful.  The crisp cabbage added a nice bite to the soft bun and pulled pork.

We are often inspired by our nights out on the town, especially if good food is involved.
On my next grocery trip to Whole Foods I found a pork roast on sale.  I would surprise Cory with this sandwich at home.

I made gluten free bread, pulled BBQ pork and this salad.  We layered and enjoyed every last bite.  Our fingers were messy, our faces sticky and our bellies full.

Pulled pork is simple and by adding a touch of color and texture, it has been transformed into a goumet delight.  ENJOY.


3 cups of shredded red cabbage
1 cup of julienned zucchini
1 cup of carrots prepared to your liking, I used a peeler and made long curls
1/4 cup of red onion, diced
Nut brittle, optional and recipe below


1/4 cup of mayonnaise
1 teaspoon of Dijon Mustard
1 T. olive oil
1 T. Balsamic vinegar, I like to use the flavored kind like Cherry Aged or Peach
pinch of salt

To shred my cabbage and julienne the zucchini, I used my OXO mandolin.  It worked great.

Combine all of the ingredients into one bowl and mix well.   Taste the salad and decide if you need to add a bit more vinegar or a dab of sugar.  Sugar is not listed in the ingredients because I don't use it but I know that some families prefer this and that would be up to you to add.  Instead of adding sugar to add sweetness I made the topping below.

Recipe: Nut Topping

1 cup of almonds
1/2 cup of sunflower seeds
1 tablespoon of chia seeds
2 tablespoons of butter
1 tablespoon of brown sugar

In a medium size pan on medium heat, add the above ingredients.  Stir frequently until butter is melted and the nuts start to bubble a bit.  Cook for 3 minutes.

Remove from heat and place on parchment paper to cool.

Cool 15 minutes and then break apart.  This can be used in the salad, on granola or as a snack in a baggie.


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