Make ahead: the slaw can be refrigerated for up to a week in advance. (Note: heat level may vary with refrigeration time)

Servings: 6-8, 2.5-3 cups

Ingredients

• 1/2 head medium green cabbage, cored and grated (1 1/2 pounds)
• 1 carrot, trimmed and scrubbed well, then grated
• 1 small sweet onion, grated
• 1 small green bell pepper, seeded and grated (see headnote)
• 1/3 cup prepared mustard, such as French’s brand
• 1/2 cup distilled white vinegar
• 1/4 cup packed dark brown sugar
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• Scant 1 teaspoon Tabasco sauce or other hot sauce, or more as needed (see headnote)

Method

• Toss together the cabbage, carrot, onion, bell pepper and mustard in a heatproof mixing bowl.
• Combine the vinegar, dark brown sugar, salt, pepper and hot sauce in a small saucepan over medium heat; cook for about 3 minutes, stirring, until the sugar has dissolved and the mixture is thoroughly heated through. Taste, and add more hot sauce, as needed.
• Pour the heated dressing over the cabbage mixture and toss to incorporate.
• Before serving, at room temperature or chilled, drain off some of the excess dressing.

Source: https://www.washingtonpost.com/recipes/alabama-style-hot-slaw/