This is a very straightforward slaw—I like to keep things pretty standard when pulled pork is involved. Serve it on the sandwiches, Virginia-style, or on the side.
In a large bowl, whisk together the yogurt, vinegar, mustard, sugar, celery seed, salt, and lots of pepper. Quarter, core, and finely shred (or food-processor) the cabbage. Peel and grate the carrot and add the cabbage and carrot to the bowl with the dressing. Toss to coat. Cover and refrigerate until ready to serve.
© 2017 All rights reserved. Published by Abrams Books.