This coleslaw with its tangy dressing makes it a perfect topping for pulled pork on a bun.
Makes 8 servings
1 green cabbage
1 medium red onion
3 medium carrots, grated
1/4 cup (60ml) white wine vinegar
3 tablespoons (45ml) whole grain mustard
3 tablespoons (45ml) mayonnaise
1/4 teaspoon (1ml) cayenne pepper
In a small bowl, whisk together the vinegar, mustard, mayonnaise and cayenne pepper. Salt and pepper to taste. Set aside.
Spiralize the green cabbage and red onion. With kitchen scissors, cut into 2-3 inch strips. In a large bowl, toss together the cabbage, onion and grated carrots. Add the dressing to the salad and toss well to coat. Cover bowl and refrigerate at least 30 minutes before serving.