Ancho-lime Slaw
Servings: 4
Total Time: 10 minutes active + 20 minutes
Ingredients
2 TBSP fresh squeezed lime juice (about 2 limes)
1 TBSP honey
1/2 tsp ancho powder
1/2 tsp kosher salt
dash white pepper
2 TBSP oil
1/2 tsp Dijon
2 cups shredded cabbage
Directions
1. Whisk all but cabbage together.
2. Add the cabbage and toss together. Season to taste.
3. Store covered in fridge for 20 minutes to 24 hours before use.
2. Add the cabbage and toss together. Season to taste.
3. Store covered in fridge for 20 minutes to 24 hours before use.
Notes & Tips
great of pulled pork sandwiches, on fish tacos or as a side dish