North Carolina-Style Coleslaw
October 2008
This simple, spicy slaw is traditionally served in North Carolina as a barbecue side dish, as well as a crunchy topping on pulled pork sandwiches.
Makes: 8 servings
Prep: 20 mins
- 1/2cup apple cider vinegar
- 1/2cup distilled white vinegar
- 2 tablespoons sugar
- 2 teaspoons hot pepper sauce
- 1 teaspoon crushed red pepper
- 1 teaspoon salt
- 1/8teaspoon pepper
- 1 green cabbage (about 2-3/4 pounds), cored and shredded
- In a medium bowl, whisk together the vinegars, sugar, hot sauce, crushed red pepper, salt and pepper. Add the cabbage and toss. Let stand for 30 minutes, then toss and serve.
Tip
Easy does it
- Use a food processor fitted with the shredding disk to shred the cabbage.