Sweet and Spicy Coleslaw


  • 2 pounds green cabbage (about 1 small or 1/2 large cabbage)
  • 4 carrots
  • 1 medium onion
  • 1/2 cup mayonnaise
  • 1/4 cup mustard
  • 2 teaspoons apple cider vinegar
  • 1 cup sugar
  • Freshly ground black pepper 1/2 teaspoon cayenne pepper
  • Kosher salt


  • Quarter and core the cabbage. Peel the carrots and onion and cut into pieces that will fit through the feed tube of a food processor. Fit the food processor with the grater attachment and push the cabbage, carrots and onion through the feed tube to grate. Toss the grated vegetables in a large bowl.
  • Prepare the coleslaw dressing by whisking together the mayonnaise, mustard, cider vinegar, sugar, 1 teaspoon black pepper and the cayenne in a medium bowl. Toss the dressing with the cabbage mixture and season with salt and pepper. Cover with plastic wrap and chill at least 2 hours before serving.

Photograph by Andrew McCaul
Source: Food Network Magazine

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