This ain’t your Grandma’s slaw. Tangy mustard and red pepper flakes give this traditional side some serious kick, great for punching up your burgers and pulled pork sandwiches.

INGREDIENTS:

• 1 head green cabbage
• 1 red bell pepper, stemmed and seeded
• 1 yellow bell pepper, stemmed and seeded
• 4 carrots, peeled
• 1 Vidalia onion, quartered
• 2 cups distilled white vinegar
• 1/2 cup granulated sugar
• 1 cup yellow mustard
• 1 tablespoon kosher salt
• 1 tablespoon yellow mustard seeds
• 2 teaspoons celery seeds
• 1 to 2 tablespoons red pepper flakes

DIRECTIONS:

1. Fit a food processor with the shredding (or grating) blade. Cut the cabbage into wedges that will fit through the feed tube of the processor and shred or grate. Transfer to a large bowl.
2. Repeat with the bell peppers, carrots, and onion. Transfer each batch to the bowl with the cabbage; set aside.
3. In a 4-quart saucepan, combine the vinegar, sugar, yellow mustard, salt, mustard seeds, celery seeds, and red pepper flakes over high heat and bring to a boil, stirring to dissolve the sugar.
4. Reduce the heat to medium. Add the shredded vegetables to the hot liquid, stirring gently to combine. Cook for 5 minutes, stirring occasionally.
5. Transfer the slaw and liquid to a large crock or container, let cool to room temperature, then refrigerate for at least 4 hours or up to 2 days before serving to allow the flavors to meld.