Carolina Vinegar Coleslaw

Ingredients

• 1 medium green cabbage, 2 lb, finely chopped
• 1/2 small red cabbage, finely chopped
• 1 carrot, grated
• 2/3 cup apple cider vinegar
• 1/3 cup granulated sugar
• 1/4 cup vegetable oil
• 1 tablespoon yellow mustard
• 1 1/2 teaspoons kosher salt
• 1 teaspoon red pepper flakes
• 1 teaspoon celery seed
• 1/2 teaspoon black pepper

Before you cook

• Chop both cabbages into small pieces rather than long shreds, which is how it is cut in barbecue country.
• Grate the carrot on the large holes of a box grater.

Steps

1. Combine the vinegar, sugar, oil, mustard, salt, red pepper flakes, celery seed, and black pepper in a small saucepan.
2. Warm the mixture over medium heat for 3 minutes, whisking until the sugar fully dissolves.
3. Take the pan off the heat and let the dressing cool for 10 minutes.
4. Put the chopped cabbages and carrot in a large bowl.
5. Pour the warm dressing over the vegetables and toss thoroughly.
6. Cover the bowl and refrigerate for at least 2 hours, stirring once partway through.
7. Toss again and drain off excess liquid just before serving so the slaw is not soupy.
8. Taste and add more red pepper flakes if you want it hotter.