Cole Slaw

I gave Aubrey a BBQ Guru Digi Q for Christmas, and he has already smoked three pork butts. He has already perfected the smoking process, and the pork is the best I've ever put in my mouth (I'll post on that later).
Cole slaw goes great with BBQ, so I knew I had to learn how to make my mother-in-law's recipe. Cole slaw is one of those recipes that I'm really picky about. I like a good vinegar flavor to my slaw, and it shouldn't be too creamy. I love the addition of bell peppers in this recipe; they really take the slaw to the next level. I also tend to go heavy on the pepper, so adjust to your taste.
This recipe makes enough to serve about 10-12 people. It can easily be cut in half.


Jenny Bishop's Cole Slaw

Ingredients:
2 packages chopped cabbage
1 medium onion, chopped
1 green bell pepper, chopped
12-ounces (about 1 1/2 cups) Hellman's Mayonnaise
3 Tablespoons white vinegar
1 Tablespoon garlic powder
1 Tablespoon Lawry's Seasoned Salt
1 Tablespoon sugar or 2 packets of Equal or Splenda
1 to 1 1/2 teaspoons black pepper, or to taste

Directions:
Stir together the chopped cabbage, onion, and bell pepper in a large bowl.
In a medium bowl, combine the rest of the ingredients to make the dressing.
Combine the dressing with the vegetables and stir until combined. Refrigerate for several hours; preferably overnight.

Source: Jenny Bishop