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Description
This easy, crisp slaw can be made a few hours ahead of time. It goes well with ribs and a cold beer, fried chicken or whatever summer feast sparks your fancy.
Ingredients
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1medium head green cabbage 2carrots, peeled and grated 1/2cup mayonnaise 2tablespoons pickle relish 1tablespoon Dijon mustard 1tablespoon cider vinegar 2teaspoons pepper sauce, like Frank’s, or to taste Kosher salt Freshly ground black pepper
Directions
Cut the cabbage in half and remove the core. Cut each half in half and slice each resulting quarter into thin ribbons. Mix with carrots in a large, nonreactive bowl. In a separate bowl, whisk together the remaining ingredients. Pour the dressing over the cabbage and toss. Season to taste. The coleslaw may be covered with plastic wrap and refrigerated for a few hours. Toss again before serving.
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