Spicy Coleslaw

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Spicy Coleslaw

This easy, crisp slaw can be made a few hours ahead of time. It goes well with ribs and a cold beer, fried chicken or whatever summer feast sparks your fancy.

Rating

Ingredients

  • 1medium head green cabbage
  • 2carrots, peeled and grated
  • 1/2cup mayonnaise
  • 2tablespoons pickle relish
  • 1tablespoon Dijon mustard
  • 1tablespoon cider vinegar
  • 2teaspoons pepper sauce, like Frank’s, or to taste
  • Kosher salt
  • Freshly ground black pepper
Set base servings to enable scaling:

Directions

Cut the cabbage in half and remove the core. Cut each half in half and slice each resulting quarter into thin ribbons. Mix with carrots in a large, nonreactive bowl.

In a separate bowl, whisk together the remaining ingredients.

Pour the dressing over the cabbage and toss. Season to taste.

The coleslaw may be covered with plastic wrap and refrigerated for a few hours. Toss again before serving.

Nutrition

Info
Trans Fat: 0 gramsFat: 19 gramsCalories: 235Saturated Fat: 4 gramsUnsaturated Fat: 15 gramsSodium: 504 milligramsSugar: 7 gramsFiber: 5 gramsCarbohydrate: 13 gramsProtein: 4 grams
Salads

Source: https://cooking.nytimes.com/recipes/1012539-spicy-coleslaw