Prep 30 mins
Cook 0 mins
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.
- 907.18 g green cabbage
- 4 carrots
- 1 medium yellow onion
- 118.29 ml mayonnaise
- 59.14 ml mustard
- 9.85 ml apple cider vinegar
- 177.44-236.59 ml sugar
- 4.92 ml black pepper
- 2.46 ml cayenne
- salt & freshly ground black pepper
- 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.
- 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.
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!!
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