Memphis Mustard Coleslaw Tangy And Hot!

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1 tablespoon hot sauce, such as Texas Pete

3 tablespoons vegetable oil

fresh ground black pepper

1 medium carrot , peeled

1/2 large green cabbage , cored and cut into 1-inch pieces (for about 4 cups finely chopped)

3 tablespoons Dijon mustard

3 tablespoons sugar

coarse salt (kosher or sea)

3 tablespoons distilled white vinegar (or more)

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