When I started making pulled pork, my husband asked if I could find a fresh element to accompany the meat. I tried a number of options, but once I found this recipe online, we were hooked! The original recipe is from http://www.billyparisi.com, but I have made some changes that I hope you’ll enjoy. It is a great addition to a cook out in the summer, it is refreshing in the spring time, and I love the colors on a cold winter day. Since recipes are a starting point, I’d love to see where you take this one. Here is my version after the tweaks I made.

1 small head of Savoy cabbage, thinly sliced
1/2 small head of red cabbage, thinly sliced
2 whole carrots, peeled and grated
2-3 green onions, thinly chopped
1-1/2 tsp celery seeds
1/2 c apple cider vinegar
2 tbsp Dijon mustard
2 tbsp honey
1/2 c olive oil
Salt (to taste)
Pepper (to taste)

In a large bowl, add the savoy, and red cabbages. Place the carrots, green onions, and celery seed to the cabbages. Mix together well. In a separate bowl, whisk together the vinegar, mustard, and honey. Slowly drizzle in the oil, while whisking the dressing. Add salt and pepper to taste, whisk together until the salt is dissolved. Pour 3/4 of the dressing onto the cabbage mixture. Toss together well and taste. If needed, add in the remainder of the dressing. Allow to sit for an hour before serving. Mix well again before serving.