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1 Tbsp honey or Maple Syrup
1 cup grated Carrots
1 tablespoon Dijon Mustard
1/4 cup chopped fresh Parsley or Cilantro
1/4 cup sliced Scallions
12 oz Pulled Pork
2 Potato Buns
2 Tbsp Apple Cider Vinegar
2 Tbsp extra-virgin Olive Oil
2 cups shredded Red Cabbage
Pepper
Salt
In a large mixing bowl, combine the shredded red cabbage, grated carrots, chopped parsley or cilantro, sliced scallion. Toss the ingredients together to distribute them evenly.
In a separate smaller bowl, whisk together the apple cider vinegar, extra-virgin olive oil, honey or maple syrup, and Dijon mustard to create the dressing.
Pour the dressing over the cabbage and carrot mixture in the large bowl. Gently toss the slaw until all the ingredients are well coated with the dressing.
Taste the slaw and season with salt and pepper to your preference. Adjust the sweetness by adding more honey or maple syrup if desired.
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
In a small pan, lightly heat the pulled pork. Cut buns in half and toast. Put a large spoonful of pulled pork on each bun, top with the slaw, and enjoy
