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Bon Appétit

Sweet-and-Spicy Slaw

5.0

(5)

This image may contain Plant Food Produce Vegetable Cabbage and Sprout
Photo by Peden + Munk, food styling by Sue Li, prop styling by Rebecca Bartoshesky

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. This recipe is from B’s Cracklin’ BBQ in Savannah, GA.

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

  1. 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.

    Step 2

    Do Ahead: Dressing can be made 1 day ahead. Cover and chill.

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Reviews (5)

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  • This is my go to coleslaw recipe. Balanced, understated, and a great use of the juice leftover from cutting peaches for dessert.

    • Anonymous

    • Las Vegas, NV

    • 6/12/2021

  • Not a review, rather a question - is there a way that we can save or bookmark the recipe?

    • Anonymous

    • San Francisco

    • 7/22/2020