Right. A while back I told you about pulled pork, mentioning that it didn’t need much, just some white bread and slaw.
The problem is when it comes to slaw, I’m as finicky an eater as there is. Despite trying it countless times, I simply cannot bring myself to like mayonnaise. And, as I searched for mayo-less recipes, one thing became quickly apparent: I would have to make my own.
I know, I know, my life is so hard.
This slaw is fantastic with the pork, not least because the dressing gets its acidic kick from mustardan ingredient that’s featured in the dry rub of the meat and the accompanying sauce. The apples, right in season at present, play off the classic pork and apple combination as well, bringing it to a different level.
That said, there’s no reason not to serve this at all your (indoor) picnics.
Cabbage and Apple Slaw
1 head of green cabbage, shredded
4 gala apples, peeled and cut into matchsticks
1 TBS and 1 tsp salt
1 tsp pepper
1.5 TBS Dijon mustard
1 TBS honey
2 TBS red wine vinegar
Place the shredded cabbage in a bowl of ice water with 1 TBS salt and all to sit at least 30 minutes.
Strain the cabbage and spin in a salad spinner until it is completely dry.
In a large bowl, combine the Dijon mustard, honey, red wine vinegar, salt, and pepper and whisk it all together. Add more salt and pepper to taste if needed.
Add the cabbage and apples to the dressing and toss until well combined. All the slaw to sit at least 15 minutes prior to serving to all all of the flavors to meld together.
Makes approximately 8 cups