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Epicurious
Bon Appétit

Sweet-and-Spicy Slaw

By Bryan Furman

4.3

(5)

Photo of a sweet and spicy slaw in a green bowl with a serving spoon.
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

  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.

  2. Do Ahead

    Step 2

    Dressing can be made 1 day ahead. Cover and chill.

TagsSlawSaladAmericanCabbageLeafy GreensVegetableSideDinnerLunchDairy FreeGluten FreeNut FreeVeganVegetarianRawQuickEasyNo-CookJuneteenthFourth of JulyBon Appétit

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