This zippy slaw is not like anything we ate while living in North Carolina — it’s got some serious spicy-hot kick to it. Maybe Tex-Mex Coleslaw would be a more appropriate name!
Makes a generous 6-8 servings
DRESSING (adding while hot improves the texture of the slaw and speeds the marinating process)
2 C apple cider vinegar
1/2 C water
1/2 C ketchup
1/4 C light or dark brown sugar, or more to taste (may substitute molasses)
5 t salt, or more to taste
1 T crushed red pepper flakes, or more to taste (Barry’s Mom used jalapeno flakes, and it was almost too spicy)
1 t freshly ground black pepper
1 t freshly ground white pepper
Combine the vinegar, water, ketchup, brown sugar, salt and peppers in a medium nonreactive saucepan over medium-high heat, stirring until the sugar and ketchup are thoroughly incorporated. Reduce the heat to medium or medium-low and cook for about 10 minutes, stirring occasionally; do not let the mixture come to a boil. Transfer to a heatproof container. Yield: scant 3 cups (only use 1 cup for recipe)
1 large head (about 2 pounds) green cabbage (loose or discolored outer leaves removed), cored and shredded (about 8 cups, may substitute red cabbage)
Place the shredded cabbage in a large, nonreactive bowl. Pour 1 cup of the warm dressing over the cabbage and mix to coat thoroughly. Let the slaw cool to room temperature, then cover and refrigerate it for several hours or overnight.
Nutrition per serving: 45 calories, 2 g protein, 10 g carbohydrates, 560 mg sodium, 3 g dietary fiber, 7 g sugar