Light Buffalo Slaw

Marinating cabbage and veggies in a mild pickle broth is a nice way to make a light slaw. Adding a dash of Buffalo sauce kicks it up a note.

1-1/2 cups shredded green cabbage

1 cup shredded purple cabbage

1 large green onion, sliced on the bias

1/2 carrot, finely diced

1/4 tsp crushed red pepper flakes, or to taste

1 cup water

1 cup unseasoned rice vinegar

1 Tbsp sugar

1 tsp Kosher salt

2 Tbsp Buffalo hot sauce

Mix together the liquid ingredients in a medium bowl. Make sure the sugar and salt dissolves completely. Fold in the veggies and submerge. Refrigerate at least 1-2 hours, or even better, overnight in the refrigerator. Stir often.

Drain when serving. Makes 3 cups slaw.

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