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Ingredients:
Leftover barbecue
1 head red cabbage, shredded
4 medium carrots, coarsely grated
1/4 cup cider vinegar
1 teaspoon salt
1/2 teaspoon black pepper
Directions:
- Combine shredded cabbage and grated carrots in a large bowl. Add vinegar, salt and pepper and toss to combine.
- Cover with a damp towel and let sit in refrigerator for at least an hour or up to 8 hours.
- Use as topping for pulled pork tacos.
Chopped Salad
Ingredients:
1/2 head iceberg lettuce, sliced into 1/2 inch strips
1/2 head romaine lettuce, sliced into 1/2 inch strips
4 thinly sliced green onions
1 European cucumber, sliced
1 can corn kernels, drained
2 cups shredded Monterrey jack cheese
1/4 cup barbecue sauce
1 pound pulled pork
Ranch dressing, to taste
Directions:
- Arrange lettuce, green onions, cucumber, tomatoes, and corn in a large bowl.
- Sprinkle the jack cheese over the top. Pour in the barbecue sauce and ranch dressing.
- Top with pulled pork and toss.
