This is the slaw you can only get at delis and diners. It's not the one Mom made. Creamy, slightly sweet and sour, wet, but not too runny. The secret is that it uses sour cream and mayo. It's a great accompaniment that will put out the fire of hot barbecue sauces, a great counterpoint to vinegar based sauces, it makes the perfect topping for pulled pork sandwiches, especially the vinegary East Carolina type, and West Virginia Slawdogs. First, read my article on The Zen of Slawsome Slaw.
Recipe
Yield. 8 servings Prep time. 15 minutes Let it sit. At least 1 hour in the fridge if possible
Ingredients for the dressing 1/4 cup sour cream
1/4 cup mayonnaise
3 tablespoons sweet pickle relish
1 tablespoon sugar
1 tablespoon distilled white vinegar
1/4 teaspoon mustard powder
1/4 teaspoon white pepper
1/2 teaspoon celery seed (not celery salt)
1/4 teaspoon table salt
Ingredients for the slaw
1 pound green cabbage (about half a medium cabbage), cored
1 large carrot, peeled
1/2 bell pepper, green, red, yellow, or orange, your choice, cored
1/2 small onion
About the sour cream and mayo. If you wish, you can substitute one for the other, or vary the ratios to your heart's content.
Optional additions. Add 2 tart apples, like Granny Smith. This gives it a fun hidden flavor that people will sense, but not be sure what it is. In Florida a lot of places put about 1 cup of fresh (not canned) pineapple chopped to about pea size. It's wonderful. If you want, try substituting about three tablespoons of concentrated apple juice for the sugar. I also like to add a fennel bulb occasionally. A minced jalapeno gives a nice contrast, and horseradish, just a tablespoon in the background, is a surprisingly good addition.
Do this
1) In a large bowl, whisk together the dressing ingredients.
2) Shred or the rest of the ingredients with a food processor using the grating attachment, or use a box grater. When you're done, you want a fine hash, like a fine confetti. Dump the solid into the wet and mix thoroughly. Adjust the seasonings to your taste. Chill for at least an hour.
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A good thermometer is why I never serve overcooked or undercooked food. This one has a very thin tip with a tiny thermocouple so it gives an accurate reading in just six seconds. I cannot recommend it more highly. It will improve your cooking overnight and pay for itself in a hurry. And it is inexpensive. Click here for more about thermometers.
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AmazingRibs.com is all about the science and zen of barbecue, grilling, and outdoor cooking, with great BBQ recipes and techniques: Baby back ribs, spareribs, pulled pork, beef brisket, steak, burgers, chicken, smoked turkey, lamb, barbecue sauces, burgers, steaks, rubs, and side dishes, with the world's best buying guide to barbecue smokers, grills, and accessories. It is edited by 
About Product Reviews and Best Value Gold, Silver, and Bronze Medals. These are highly recommended products based on features, quality, and especially value. Rest assured that when we recommend a product, it is really because we like it, not because someone has paid us to say so because we do not accept advertising from products we review. We purchase many products we review although occasionally suppliers send us samples. We have always been transparent about when we are reviewing a product sample, even before 
The prize for Best BBQ Tool at the 2012 The National Barbecue Association conference went to a simple inexpensive fridge magnet by Meathead. It includes the latest USDA recommendations as well as chef recommendations (and they often differ) as well as color photos of the different stages of doneness for red meats. The temperatures are the same for both indoor and outdoor cooks. 
With a $30 donation you'll get a 100% cotton brushed twill adjustable low profile cap with the AmazingRibs patch sewn on. I'll even toss in a small bag of BBQ'rs Delight wood smoke pellets. Click here for 
