1
Wash and dry produce.
Trim and thinly slice scallions. Finely chop a few pickle slices until you have 1 tsp (2 tsp for 4 servings).
In a medium bowl, combine scallions, sour cream, half the vinegar (all for 4), 1½ tsp sugar (3 tsp for 4), and a dash or two of Frank’s Hot Sauce (save the rest for step 3). Add cabbage and toss to combine. Season with salt and pepper.