Coleslaw with pork

Ingredients:

• Half a head of white cabbage, finely shredded on a mandoline
• A quarter of a head of red cabbage, finely shredded on a mandoline
• 1/4 cup chopped fresh parsley
• 1/4 cup apple cider vinegar + more to taste
• 2 tbsp mustard
• 2 tablespoons light brown sugar
• 2 Hungarian wax peppers, seeds and membranes removed and thinly sliced
• Half a red onion, thinly sliced ​​on a mandoline
• Special equipment: mandoline vegetable slicer

Preparation:

1. Combine all the cabbage in a large bowl. Add the parsley, vinegar, mustard, sugar, pepper, onion, a little salt and black pepper, and stir. Let sit for 30 minutes.
2. Drain any excess liquid from the bowl. Transfer the cabbage to a piece of cheesecloth and gently squeeze to remove more liquid. Return the cabbage to the bowl and add a little more vinegar if needed.