I love coleslaw, but I am very picky about it. It can't be too bland, too mushy, too dry, too vinegary, too mayonaisey. It's just one of those things that is good when it's good. I don't remember ever having a spicy coleslaw, and when I saw it in one of the recent Food Network Magazines, I knew I needed to try it.
I ended up eyeballing the quantity of ingredients. I usual do a decent job of figuring out how much to use, but as it's apparent from the photo, I used too much mustard. Whoops. Nevertheless, it was still delicious and I will be making it again. I kicked up the quantity of cayenne pepper just a bit, and I might even try this with chipotle at some point. And just FYI, this is delicious on a hotdog!
So try this version next time. Adjust pepper and cayenne to your preference. And if your in a rush, feel free to use bagged coleslaw mix, I promise, it'll be okay.
Sweet and Spicy Coleslaw
By The Neelys
- 2 lbs green cabbage
- 4 carrots
- 1 medium yellow onion
- 1/2 cup mayonnaise
- 1/4 cup mustard
- 2 tsp apple cider vinegar
- 1 cup sugar
- 1 tsp black pepper
- 1/2 tsp cayenne
- Salt and freshly ground black pepper
- Cut cabbage in quarters and remove core.Grate carrots, onions and cabbage (or use a food processor). Toss together.
- In another medium bowl, prepare the coleslaw dressing by whisking together the mayonnaise, mustard, cider vinegar, sugar, black pepper, and cayenne.
- Toss dressing with the cabbage mixture, and season with salt and pepper, to taste. Cover with plastic wrap and chill for at least 2 hours before serving.