Stuff You Need
- ½ cup apple cider vinegar
- 6 tablespoons peach nectar or juice
- 3 tablespoons extra-virgin olive oil
- 1½ tablespoons vinegar-based hot sauce
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon cayenne pepper
- ⅛ teaspoon freshly ground black pepper
- 1 large head of cabbage, thinly sliced
Make the Slaw
In a large bowl, whisk together vinegar, peach nectar, oil, hot sauce, red pepper flakes, garlic powder, salt, cayenne, and black pepper.
Add the cabbage and toss until fully coated in the dressing.
Cover and chill for 30 minutes to allow the cabbage to soften and the flavors to meld.
Make Ahead
The dressing can be prepared up to 1 day ahead.
Cover and refrigerate until ready to use.
Sweet and Spicy Coleslaw
This coleslaw is bold and tangy, with a vinegar-forward bite balanced by sweet peach nectar and a kick of heat from hot sauce and cayenne. Thin-sliced cabbage soaks up the zesty dressing for a crisp, fiery crunch.
Print
Pin
Rate
Ingredients
- ½ cup apple cider vinegar
- 6 tablespoons peach nectar or juice
- 3 tablespoons extra-virgin olive oil
- 1½ tablespoons vinegar-based hot sauce
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon cayenne pepper
- ⅛ teaspoon freshly ground black pepper
- 1 large head of cabbage thinly sliced
Instructions
- In a large bowl, whisk together vinegar, peach nectar, oil, hot sauce, red pepper flakes, garlic powder, salt, cayenne, and black pepper.
- Add the cabbage and toss until fully coated in the dressing.
- Cover and chill for 30 minutes to allow the cabbage to soften and the flavors to meld.
Notes
The dressing can be prepared up to 1 day ahead.
Cover and refrigerate until ready to use.
