Peach juice and hot sauce are key.
Tasty vinaigrette, and a nice complement to the Grilled Pork Ribs with Gochujang BBQ sauce. Both recipes had a little bit of heat, but the slaw was cooling enough for the heat in the gochujang sauce.
Used both green and purple cabbage for color variety, and topped with toasted slivered almonds. Next time, I would reduce the amount of oil by about half and increase the amount of peach nectar to bring out a bit more of the sweetness. I might also add something else to give it a bit more oomph, as the cabbage alone isn't that exciting. Will definitely make this again, though.
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