Piedmont-Style Coleslaw
- One medium, firm head of cabbage
- ½ cup apple cider vinegar
- ½ cup sugar
- 2/3 cup catsup
- 2 teaspoons Kosher salt
- 2 teaspoons fresh ground black pepper
- 2 teaspoons hot sauce
Keep cabbage cold until ready to use. Cut head of cabbage in
half and grate coarsely using a food processor or hand grater.
Grate cabbage bits to the size of BB's and set aside. In a
mixing bowl, combine vinegar, sugar, catsup, salt, pepper and
hot sauce. Mix until well blended. Pour the mixture over the
grated cabbage and mix until well coated. Chill for one hour
before serving. Makes about 15 servings
