Photo by Peden + Munk, food styling by Sue Li, prop styling by Rebecca Bartoshesky
An oil-and-vinegar dressing keeps this slaw from feeling heavy and greasy, and the spiciness is a good counterpart to sweet notes in barbecue sauces and glazes. This recipe is from B’s Cracklin’ BBQ in Savannah, GA.
Recipe information
Yield
8 servings
Ingredients
½
cup apple cider vinegar
6
Tbsp. peach nectar or juice
¼
cup extra-virgin olive oil
2
Tbsp. vinegar-based hot sauce
½
tsp. crushed red pepper flakes
½
tsp. garlic powder
½
tsp. kosher salt
¼
tsp. cayenne pepper
⅛
tsp. freshly ground black pepper
1
large head of cabbage, thinly sliced
Need to make a substitution?
Preparation
Step 1
Whisk vinegar, peach nectar, oil, hot sauce, red pepper flakes, garlic powder, salt, cayenne, and black pepper in a large bowl to combine. Add cabbage and toss until completely coated in dressing. Cover and chill 30 minutes to allow cabbage to soften and flavors to meld together.
Step 2
Do Ahead: Dressing can be made 1 day ahead. Cover and chill.