Tuesday, January 14, 2014

Green Apple Slaw

My husband makes the best pulled pork. Actually he makes the best proteins from steaks to turkey sliders to BBQ chicken. What that man can do to a cut of meat can only be described as magical. Grilled, sauteed, braised, slow cooked—you name it, it's simply the best! This time we decided to make pulled pork tacos instead of BBQ pork sliders with the pulled pork. We usually top them with regular coleslaw, but we decided to put a twist on it and make green apple slaw. It had the perfect combination of sweet and tangy that made the tacos out of this world.

Green Apple Slaw

1/2 bag shredded coleslaw mix (or 1/2 head cabbage and 1 carrot)
1 green apple
1/4 cup mayonnaise (I used the one with olive oil.)
1 and 1/2 tablespoons dijon mustard
2 tablespoons sugar
2 tablespoons red wine vinegar
salt, pepper, and celery salt to taste

If not using coleslaw mix, finely shred the cabbage and carrot and place in a large bowl.
Peel, core, and shred the apple and add it to the bowl.
In another bowl, whisk together mayonnaise, dijon mustard, sugar, and vinegar.
Add salt, pepper, and celery salt to taste.
Mix in the cabbage, carrots, and apple.
Let set in refrigerator for about 30 minutes to meld flavors before serving.

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