This ain’t your Grandma’s slaw. Tangy mustard and red pepper flakes give this traditional side some serious kick, great for punching up your burgers and pulled pork sandwiches.
- 1 - Head Green Cabbage
- 1 - Red Bell Pepper, Stemmed and Seeded
- 1 - Yellow Bell Pepper, Stemmed and Seeded
- 4 - Carrots, Peeled
- 1 - Vidalia Onion, Quartered
- 2 cups - Distilled White Vinegar
- 1/2 cup - Granulated Sugar
- 1 cup - Yellow Mustard
- 1 tablespoon - Kosher Salt
- 1 tablespoon - Yellow Mustard Seeds
- 2 teaspoons - Celery Seeds
- 1 to 2 tablespoons - Red Pepper Flakes
4 to 6
4 to 6
- Fit a food processor with the shredding (or grating) blade. Cut the cabbage into wedges that will fit through the feed tube of the processor and shred or grate. Transfer to a large bowl.
- Repeat with the bell peppers, carrots, and onion. Transfer each batch to the bowl with the cabbage; set aside.
- In a 4-quart saucepan, combine the vinegar, sugar, yellow mustard, salt, mustard seeds, celery seeds, and red pepper flakes over high heat and bring to a boil, stirring to dissolve the sugar.
- Reduce the heat to medium. Add the shredded vegetables to the hot liquid, stirring gently to combine. Cook for 5 minutes, stirring occasionally.
- Transfer the slaw and liquid to a large crock or container, let cool to room temperature, then refrigerate for at least 4 hours or up to 2 days before serving to allow the flavors to meld.