Pulled Pork Tacos with Zesty Cabbage Slaw
60 mL cider vinegar
juice of a lime
15 mL vegetable oil
20 g sugar
salt & pepper
225 g red cabbage, shredded
50 g carrot, shredded
a few sprigs of fresh cilantro, plus more for garnish
crème fraÎche, for garnish
In a jar or container, combine the vinegar, lime juice, vegetable oil, sugar, and salt & pepper, and shake to combine.
Combine the cabbage, carrot, and cilantro in a glass bowl, add the dressing and stir to combine. Cover and refrigerate for at least a few hours (and up to a day) before serving.
Warm the tortillas, add a nice helping of pulled pork, and top with the slaw, a little more cilantro, and a drizzle of crème fraÎche.
© Half-Baked by Liz
*See original blog post here. And the blog post for the pulled pork here!
Inspiration for the slaw is from this recipe on foodnetwork.com