Photo by Peden + Munk, Prop Styling by Rebecca Bartoshesky, Food Styling by Sue Li
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.
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
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.
Do Ahead
Step 2
Dressing can be made 1 day ahead. Cover and chill.
Recipe notes
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