Pork ribs with red cabbage and apple slaw
This simple slaw is a cinch to make - you might like to make a double batch of the dressing to have to hand. Use green cabbage if you prefer and vary the colour of apples and capsicums.
Ingredients
1 tablespoon cider vinegar
1 tablespoon Dijon or wholegrain mustard
2 tablespoons olive oil
1 teaspoon honey to taste
3 cups finely shredded red cabbage (approx. ¼ small cabbage)
2 apples, cored and sliced into matchsticks
1 green or red capsicums, cored and sliced
3 spring onions, finely chopped
½ cup coriander leaves, finely chopped
Farro Kitchen Sous vide sticky Korean pork ribs or Smoky pork shoulder
Method
Whisk together the cider vinegar, mustard, olive oil and honey, season with salt and pepper and set aside. Put all the vegetables into a large bowl and drizzle over the dressing and toss well
This makes a great side to the Farro Kitchen Sous vide Korean pork ribs or smoky pork shoulder