Sweet and Spicy Coleslaw
This recipe creates a sweet and spicy coleslaw by grating cabbage, carrots, and onion using a food processor. The shredded vegetables are then tossed with a simple dressing made from mayonnaise, mustard, vinegar, sugar, black pepper, and cayenne. The mixture is seasoned and chilled for at least 2 hours to meld flavors before serving.
Equipment
- 1 Food Processor with large-holed grater attachment
- 1 Large Bowl for the vegetable mixture
- 1 Medium Bowl for the dressing
- 1 Whisk for preparing the dressing
- 1 Measuring Cups and Spoons
Ingredients
Main
- 2 pounds green cabbage
- 4 carrots
- 1 medium yellow onion
- 1/2 cup mayonnaise
- 1/4 cup mustard
- 2 teaspoons apple cider vinegar
- 1 cup sugar
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne
- Salt and freshly ground black pepper
Instructions
- 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.
Notes
Ensure all vegetables are properly prepped to fit the food processor feed tube. The large-holed grater provides a good texture for coleslaw, but you could use a smaller hole for a finer shred. The chilling time is crucial; it allows the flavors to meld and the cabbage to soften slightly, improving the overall texture and taste. Adjust sugar, vinegar, and cayenne to balance the sweetness, tang, and heat according to preference. Taste and adjust seasoning (salt and pepper) just before serving after chilling.