North Carolina Coleslaw
This is a North Carolina coleslaw that uses a vinegar based sauce instead of mayo. It goes perfectly with pulled pork
Ingredients
- 1 large head cabbage
- 1 cup vinegar sauce
Vinegar Sauce
- 2 cups apple cider vinegar
- 2 Tablespoons ketchup
- 2 Tablespoons hot sauce Texas Pete, Franks, Crystal
- 2 Tablespoons brown sugar
- 1 tablespoon crushed red pepper flakes
- 2 teaspoon salt
- 2 teaspoon black pepper
Instructions
- Remove cabbage core and cut into about 8 pieces. Using the pulse feature of a food processor chop the cabbage in batches.
- To make the sauce combine all ingredients in a bowl. Whisk to dissolve salt and sugar. Add 1 cup sauce to coleslaw and mix well.
- Store in a jar and refrigerate any leftover sauce.