ALABAMA HOT SLAW

Alabama Hot Slaw

Alabama Hot Slaw
6-8 servings

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


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