Sweet and Spicy Coleslaw

Submitted by cookiedog

"I wish I had this when I made my pulled pork sandwiches yesterday! This recipe has zip! From Down Home with the Neely's on the Foodnetwork. The 2 hour cook time is actually time the coleslaw needs to sit in the fridge."

 

• Ready In: 30mins
• Ingredients: 10
• Serves: 6-8

ingredients

• 2 lbs green cabbage
• 4 carrots
• 1 medium yellow onion
• 1⁄2 cup mayonnaise
• 1⁄4 cup mustard
• 2 teaspoons apple cider vinegar
• 3⁄4 - 1 cup sugar
• 1 teaspoon black pepper
• 1⁄2 teaspoon cayenne
• salt & freshly ground black pepper

directions

1. Cut cabbage in quarters and remove core. Peel carrots and onion and cut into pieces that would fit through the feed tube of a food processor. Fit food processor with the large-holed grater attachment and push cabbage, carrots, and onions through feed tube to grate. In a large bowl, toss vegetables together.
2. 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.

Reviews

[socalmtngirl]

This is now my go-to coleslaw recipe. It is wonderful! I make it with reduced-cal mayo and Splenda to cut down on the calories. Yummy!!

 

[Enjolinfam]

Wow, this is the most fantastic coleslaw!!! So GOOD! I might make this again tomorrow... I cut the recipe in half to just feed my family, but it was so tasty I think I might make the other half tomorrow. Wonderful recipe Cookiedog! :D

 

[Texas Lady 2]

I love coleslaw and am very particular about it too. I have tried many a recipes and by far this is the best. I use my cuisinart to chop the veggies to the perfect consistency. The sweet and spicy flavor is out of this world. 5 stars.

 

[Cristina Barry]

This was a great recipe!!! The cayenne pepper/black pepper combination adds a nice spice kick to a traditional slaw recipe. I served it with Kahlua Pig #211379. Thank you for the posting.

 

[Vicki in AZ]

I just pulled this up off the food network site and made it. I liked it so much that I thought I'd add it to Zaar. Low and behold, it was here! I also cut back on the sugar a little. I served it with ribs and it was yummy!