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

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.



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