- 1 1/2 tsp red wine vinegar
- 2 tbsp vinegar
- 2 tsp lemon juice
- 2 tsp Worcestershire sauce
- 2 tbsp spicy brown mustard
- 1/4 cup mayonnaise
- 1/4 tsp hot sauce
- 2 tsp ketchup
- 2 tsp salt
- 1 1/2 cups vegetable oil
- 7 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1/4 cup finely diced red onion
- 1/2 cup shredded carrots
Beat vinegar and sugar with an electric mixer on low speed in a large bowl. Add lemon juice and Worcestershire sauce; beat well. Add mustard, mayo, hot sauce, ketchup, and salt; beat well. With the mixer running, slowly add the oil; beat only until dressing is thick and creamy. Cover and refrigerate until ready to use. Toss together green cabbage, red cabbage, onion, and carrots in a large bowl. Blot with a clean towel to make sure vegetables are completely dry. Refrigerate until vegetables are chilled. Just before serving combine dressing and vegetables; serve at once.
— Recipe by Tom Sasser of Charlotte, N.C., as featured in The Southern Foodways Alliance Community Cookbook