Coleslaw

Insalata di cavolo, carotte e cipolla

For 6-8 sandwiches

350 grams of grated white cabbage

1 slightly larger carrot, grated 1 red onion, grated

4 tablespoons sour cream or Greek yogurt

1 tablespoon of mayonnaise

1 tablespoon of apple cider vinegar

1 teaspoon of mustard

1/2 teaspoon ground cumin

Salt and pepper (to taste)

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1. Mix the grated cabbage, carrot and onion together in a bowl.

2. Make the sauce by mixing the sour cream (or yogurt) with the mayonnaise, vinegar, mustard and cumin. 4. Season the sauce with salt and pepper.

5. Let the coleslaw get completely cold in the refrigerator.

👉🏽 This coleslaw goes very nicely with the pulled pork with the barbecue sauce. Make sure you have small sandwiches. Put a little barbecue sauce on each bun, then the pulled pork and then the coleslaw.

👉🏽 If you don't mix the coleslaw with the sauce yet, you can store it in the refrigerator for at least three-four days. Mix the sauce into the cabbage, carrot and onion an hour before using.

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