Sweet and tangy coleslaw which is made to top Instant Pot Korean Pulled Pork Sandwiches, but works well on its own as a side or snack.

• Knife and cutting board
• Sealable refrigerator container

• 4-5 large leafs of savoye cabbage
• 1 large chinese carrot
• 3-4 small cucumbers
• 1 1/2 tablespoons lime juice
• 1 1/2 tablespoons white vinegar
• 1 1/2 tablespoons brown sugar
• 1 teaspoon toasted sesame oil
• A of couple grinds of salt

1. Wash and remove the stem from the bottom of the cabbage leaves.
2. Slice the cabbage as thin as possible and add it to the container.
3. Peel the carrot to remove the outer skin, then continue to peel the carrot into strips directly into the container. Save the carrot core to munch on as a snack.
4. Wash and slice the cucumbers as thin as possible.
5. Add the lime juice, vinegar, sugar and oil.
6. Seal the container, shake aggressively and let sit in the fridge for at least a half hour.

• Serve on top of Instant Pot Korean Pulled Pork Sandwiches or as a side for another dish.

• The original recipe calls for fresh lime juice and sesame seeds, but since Ruby doesn't like either of those we have made this version.
• It could work well with other thinly sliced veggies or purple cabbage.

Killing Thyme