Classic coleslaw, with a sweet-sour mayonnaise-and-cream dressing, makes a welcome accompaniment to smoked foods and can also be piled onto a sandwich with pulled pork or chopped brisket, if you like.

  • 1 cup half-and-half
  • ½ cup granulated sugar
  • ¼ cup plus 2 tablespoons cider vinegar
  • 2 tablespoons mayonnaise
  • 1 garlic clove, minced
  • 1 teaspoon kosher salt or coarse sea salt
  • 1 medium head cabbage, grated
  • 2 to 3 medium carrots, grated

Serves 6 to 8

1. In a lidded jar, shake together the half-and-half, sugar, vinegar, mayonnaise, garlic, and salt until well-blended.

2. Place cabbage and carrots in a large bowl, pour the dressing over the vegetables, and toss together. Chill the slaw for at least 1 hour. It keeps well for several days.

This recipe originally appeared in "Smokin' on 66" by Cheryl Alters Jamison.