Apple Coleslaw
This is Angela's apple coleslaw that she makes every time I make pulled pork.
The crunch of the cabbage and apple are a perfect compliment to the tender pork and soft bun.
The sweetness of the apple goes perfectly with the pork.
The crunch of the cabbage and apple are a perfect compliment to the tender pork and soft bun.
The sweetness of the apple goes perfectly with the pork.
-1/4 cup apple cider vinegar
-1 cup mayonnaise
-juice of 1/2 lemon
-2 tablespoons poppy seeds
-1 teaspoon red pepper flake
-1 medium cabbage finely shredded
-4 apples julienne
-salt and pepper to taste
-1 cup mayonnaise
-juice of 1/2 lemon
-2 tablespoons poppy seeds
-1 teaspoon red pepper flake
-1 medium cabbage finely shredded
-4 apples julienne
-salt and pepper to taste
Combine apple cider vinegar, mayonnaise, lemon juice, poppy seeds and red pepper flakes in a bowl. Add shredded cabbage and julienne apples. Toss until well combined. Add salt and pepper to taste. Refrigerate at least 1 hour before serving. Make sure to toss the coleslaw a few times during the chilling process. This helps to distribute the dressing.