North Carolina-Style Coleslaw

Serves 8, Prep 20 mins (plus standing)


½ cup apple cider vinegar
½ cup distilled white vinegar
2 tablespoons sugar
2 teaspoons hot pepper sauce
1 teaspoon crushed red pepper
1 teaspoon salt
1/8 teaspoon pepper
1 green cabbage (about 2 ¾ 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.


I thought it worked well and better as a topping for the pork sandwiches.     I used my food processor to do the shredding of the cabbage by feeding it small chunks.



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