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.
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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.