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Wednesday, June 14, 2017

Sweet and Spicy Coleslaw

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 [200 g]
1 teaspoon black pepper
1/2 teaspoon cayenne
Salt and 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. 

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