Nancy Young wrote:
> I picked up a pork shoulder the other day at 89 cents/lb.
> Last night I made the cole slaw, and today the pulled pork
> using Tyler Florence's recipe.
> So good. Good thing the leftover pork freezes well because
> there is a lot still sitting there. Unfortunately, as good as it is,
> I'll never finish the cole slaw.
>
> nancy, stuffed


Can you rinse the dressing off some of the coleslaw and use the cabbage
for some kind of Asian-ish stirfry? (I eat a lot of shredded cabbage
cooked that way, but have never tried it with leftover coleslaw)

Bob