Pork Rind Coleslaw

Ingredients

• Pork rinds, crushed, garnish

• 1 Cabbage, medium, about 2 lbs., outer leaves removed

• 3 Carrots, medium, peeled, shredded

• 1/2 cup Parsley, fresh leaves, coarsely chopped

• 1 cup Mayonnaise

• 2 Tbsp. Apple cider vinegar

• 2 Tbsp. Mustard, Dijon or coarse ground

• 1/2 tsp. Celery salt

• 1/4 tsp. Sea salt, fine

• 1/4 tsp. Black pepper, freshly ground

• 1-2 tsp. Sugar or honey

Directions

1. Quarter cabbage through the core. Cut out core, then cut each quarter in half crosswise. Finely shred. Place cabbage in a large bowl (6-8 cups).

2. Add carrots and parsley to cabbage. Toss to mix.

3. In a separate bowl, stir mayonnaise, vinegar, mustard, celery salt, sea salt, and black pepper. Taste and adjust seasoning. Add sugar or honey if a sweeter dressing is preferred.

4. Pour two-thirds of dressing over cabbage mixture. Mix well.

5. If coleslaw seems dry, add remaining dressing. Refrigerate 1 hour to allow flavors to blend.

6. Garnish with crushed pork rinds before serving.