2 cups Grated green cabbage
2 Tbs Grated carrot
1 Tbs Grated onion
1 Tbs Grated green pepper (no seeds or membrane)
1/4 tsp Paprika
1/2 tsp Red cayenne pepper
1/2 tsp Salt (non-iodized)
1/4 cup Sugar
1 Tbs Goya/Crystal hot sauce (or similar)
2 Tbs Ketchup
4 Tbs Prepared yellow mustard (like French's)
1/4 cup White vinegar (add last, stir-in)
1/4 cup Apple cider vinegar (add last, stir-in)InstructionsAdd dry sauce ingredients to a medium sized pot and mix well. Stir in the ketchup and mustard until well blended and paste-like. Stir in the vinegar a little at a time to avoid clumping.
NOTE: The cayenne and hot sauce can be adjusted to whatever level of heat that you prefer. Double it if you want your temples to sweat.
Heat up to just short of boiling while stirring occasionally. This will blend and bring out the flavor of the spices.
Remove from heat and let cool a little while you grate the veggies.
Grate the veggie ingredients. Put the grated veggie ingredients into a pint-size container with a lid that can seal.
Pour sauce over the veggies and stir well. It may seem like there's not enough sauce for all the veggies, but once stirred well it should cover everything. Cover and refrigerate a minimum of 24 hours, allowing time for the flavors to blend, soften and pickle the veggies, and generally thicken up.NotesWe double the receipe when we make it and it makes a nice batch.Number of Servings: PlentyTime to Prepare: 20-30 minutes