This recipe comes from Cook's Country Magazine (June/July 2011 issue). What we like about this version of slaw, is that vinegar is used instead of mayonnaise. There's a reason that the directions say to microwave the cabbage just until it wilts. This helps to draw all the moisture out much quicker. Otherwise, the slaw would become watery and runny. This is very easy to make, and I was surprised at how much we liked this slaw recipe. We served it with Slow-Cooked Pulled Pork and Boston Baked Beans.
|½||cup cider vinegar|
|½||teaspoon red pepper flakes|
|1||head green cabbage , cored|