Carolina Coleslaw

• 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