"Recipe slightly adapted from and with thanks to The Elote Cafe Cookbook..."
INGREDIENTS
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4 cups shredded green cabbage
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3 tablespoons apple cider vinegar
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1 tablespoon light flavored olive oil
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1 tablespoon Cholula hot sauce
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1 teaspoon fresh ground black pepper
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1 teaspoon kosher salt
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1/2 teaspoon sugar