J
jpittssr
Guest
This is from the book "Down Home With The Neelys" If you don't have it, you might want to pickup a copy. It came out in 2009 but I think you can find it on Amazon. I am not going to do a review of the book except say that this coleslaw is the one we make when we are having BBQ regardless of the type meat.
While it is a sweet slaw, it has a definite bite.
Sweet and Spicy Slaw
1 small head green cabbage
1 small head red/purple cabbage
4 carrots
1 medium yellow onion
1/2 cup mayonnaise
1/4 cup prepared yellow mustard
2 teaspoons apple cider vinegar
1 cup sugar
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper.
Kosher salt
Cut the cabbages into quarters and remove the cores.Peel the carrots and onion and slice them to fit through the food processor.
Some people like a slaw cut extremely fine and others like a coarse slaw so, use the processor to your liking.
In a large bowl toss all this to combine well.
In a medium bowl, whisk together the mayonnaise, mustard vinegar, sugar, black pepper and cayenne (Whisk until the sugar is dissolved)
Toss the dressing with the coleslaw and season with Kosher salt and additional pepper to taste. ( let the taste linger a few seconds to get the full effect.)
Cover the slaw with plastic wrap and chill for at least 2 hours.
Keeps well in the refrigerator for days.
While it is a sweet slaw, it has a definite bite.
Sweet and Spicy Slaw
1 small head green cabbage
1 small head red/purple cabbage
4 carrots
1 medium yellow onion
1/2 cup mayonnaise
1/4 cup prepared yellow mustard
2 teaspoons apple cider vinegar
1 cup sugar
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper.
Kosher salt
Cut the cabbages into quarters and remove the cores.Peel the carrots and onion and slice them to fit through the food processor.
Some people like a slaw cut extremely fine and others like a coarse slaw so, use the processor to your liking.
In a large bowl toss all this to combine well.
In a medium bowl, whisk together the mayonnaise, mustard vinegar, sugar, black pepper and cayenne (Whisk until the sugar is dissolved)
Toss the dressing with the coleslaw and season with Kosher salt and additional pepper to taste. ( let the taste linger a few seconds to get the full effect.)
Cover the slaw with plastic wrap and chill for at least 2 hours.
Keeps well in the refrigerator for days.