Ingredients
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4 cups finely shredded purple cabbage (about 1/2 head small cabbage)
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1/4 cup lime juice (about 2 limes)
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1 tsp maple syrup
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5 medium carrots
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2 tsp olive oil
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1 cup barbecue sauce
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1/4 cup vegan or regular mayonnaise, to serve
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4 whole-wheat or regular hamburger buns, to serve
Steps
1
In a large bowl, combine the shredded cabbage, lime juice, and maple syrup. Season with salt and pepper. Massage mixture until cabbage softens slightly. Allow to sit at room temperature while preparing remaining ingredients.
2
Peel and grate the carrots using the large holes of a box grater, aiming for 4 cups shredded carrots. In a large skillet, heat the oil on medium-high. Add carrots and cook 3–5 min., until slightly browned. Add the barbecue sauce and reduce heat to medium-low. Simmer 15–18 min., stirring occasionally, until softened. Season with salt and pepper.
3
Spread the mayonnaise on the buns. Top with pulled carrots and prepared slaw.
