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.
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 for Magill’s Smoked Barbecue Pork Ribs which can be grilled over a low heat for 20 mins on the barbecue (or until heated through) and served with your favourite barbecue sauce.
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 green 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
Magill’s Smoked Barbecue Pork Ribs - 2 packs