In a small bowl, mix together the dry ingredients. Add the wet ingredients and mix well. The vinegar mixture should have a reddish appearance. Pour the mixture over the cabbage and stir to combine. Chill the slaw in the refrigerator for at least 1 hour before serving.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of The Barbecue Center