A southern staple, this easy tangy and little sweet recipe will compliment your pull pork. You can serve coleslaw as a side dish, or on top of your pulled pork. Our favourite is to place the pork on a bun half. Pour BBQ sauce on the pork (as much as you like). Place a heap of coleslaw on the pork and top with the other bun half. This will be one of the best sandwiches you have ever eaten.

INGREDIENTS

• 2 Cups Cabbage, grated
• 1 Carrot, grated
• 1/2 cup heavy cream
• 2/3 Cup mayonnaise
• 3 tablespoons apple cider vinegar
• 1 tablespoon FHG Yellow Mustard
• 2 tablespoons castor sugar
• 1 teaspoon salt
• 1 teaspoon celery seed

INSTRUCTIONS

1. Grate the cabbage with a box grater, food processor, or slice thinly with a sharp knife. Grate the carrot and add to the cabbage.
2. In a small bowl, mix together mayonnaise, vinegar, mustard, sugar, salt & celery seed. Whisk until smooth.
3. Pour the seasoning over the cabbage and gently toss. Refrigerate for 1-2 hourrs to allow the flavours to develop.