I’ve been using the new smoker and eating heavy, so I needed to lighten it up a little.  Parsnips are a fall vegetable; so are cabbage and apples.  The apple cider cuts through the heartiest beef or pork.  I hope you like it.  Oh, and the pork chop is from Rainbow Acres Farm – thick cut.  

 

2 parsnips, grated 

2 apples, cut into matchsticks

2 cups shredded cabbage

1/4 red onion, cut in strips

 

Combine all ingredients.

 

Dressing:

1/2 cup olive oil

4 tablespoons apple cider vinegar

1 teaspoon Dijon mustard

1 teaspoon honey 

1 teaspoon minced garlic 

Salt and pepper to taste

 

Mix mustard , garlic, honey and vinegar.

Slowly drizzle in olive oil while whisking. 

Salt and pepper to taste.

 

Coat slaw with dressing  and toss.