You know what else you just have to have with smork? Coleslaw.
Barbeque and coleslaw just belong together.
1 cup mayonnaise
1/3 cup cider vinegar
1/3 cup honey
1 tablespoon celery seed
¾ teaspoon freshly ground black pepper
1 head green cabbage, thinly sliced
½ head red cabbage, thinly sliced
1 carrot, shredded
Whisk together the mayonnaise, cider vinegar, honey, celery seed, and pepper in a small bowl. Combine the green cabbage, red cabbage, and carrot in a large bowl, add the mayonnaise mixture, and toss to coat. Season to taste with salt, transfer to a serving bowl, and serve immediately.
Serves 8 to 10. Delicious as a side dish or sandwich topping. Cabbage is fairly bland and need lots of salt to bring out its flavor, so season the coleslaw liberally, tasting as you go.