Go Back
Print
Molly's North Carolina-Style Cabbage, Radish, and Onion Vinegar Based Cole Slaw

RECIPE | North Carolina-Style Cabbage, Radish, & Onion Vinegar Based Cole Slaw

Cuisine Side Dish
Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Author Molly Stillman

Ingredients

  • 1 small head of green cabbage
  • 1 onion OR 4-5 small white onions
  • 1 small batch of red radishes I used about 4-6 smallish radishes
  • 1/2 cup apple cider vinegar
  • 1/2 cup distilled white vinegar
  • 1 tablespoon sugar
  • 1 tablespoon crushed red pepper adjust according to how spicy you want it
  • 1 teaspoon salt
  • 3/4 teaspoon black pepper
  • Dash of hot sauce OPTIONAL

Instructions

  1. Start by cutting up the head of cabbage (remove the core) and place in a food processor. Chop until the cabbage is cut up small. You MAY need to work in batches depending upon the size of your food processor.
  2. Do the same thing with the onions and the radishes.
  3. Once the cabbage, radishes, and onions are chopped up real small, place in a large mixing bowl.
  4. Then add in both vinegars, sugar, red pepper, salt, and black pepper.
  5. Give it a BIG stir. Make sure it's mixed really good.
  6. Then give it a taste. If it's too bitter, add another teaspoon of sugar. If it's too sweet, add a little more of both vinegars and salt and pepper, This process is a little bit of "trial and error."
  7. Let sit in the fridge for at least 20 minutes... the longer it sits, the spicier it will get. This recipe is SPICY.
  8. Serve and enjoy!