August 10, 2021 at 8:46pm | Kim Sitton

Sauce
1/4 cup honey
1/2 cup rice vinegar
2 tbsp Dijon mustard
2 tbsp avocado mayonnaise
3 tbsp fresh dill
¼ cup dill pickle juice
¼ cup olive oil
Sriracha to taste
½ tsp
¼ tsp black pepper

Toss cabbage, onion, carrots, and diced dill pickles and place in bowl, set aside.

Whisk the rest of the ingredients together in a mixing bowl. Pour over slaw and mix well. Place in refrigerator a minimum of 4 hours or overnight before serving.

This slaw is great with Kim's Slow Cooker BBQ Pulled Pork.

Share

check_circle

You message has been sent!

Send us a Message


You agree to receive automated promotional messages from Idaho Life Homes LLC regarding real estate information and education.Click here for terms and privacy policy. Message frequency varies. To opt out of receiving messages from me, text STOP to cancel. Reply HELP for help. Message and data rates may apply.