Normally, coleslaw in the Kieffer household is a given. Clara’s (my mother in law’s) recipe. Period. I tried feeding the hubby MANY variations-some clearly not meant to be traditional, like an Asian flavored version-but each time I was met with a little quirk of the mouth that says “this is not my Mother’s slaw.” So for a while I gave up and relegated my coleslaw riffs to company dinners and public events. Until now. I served this slaw one night when I was experimenting with slaws to serve at a barbeque event. It looks like the typical coleslaw, but it is sweeter with a little kick. Normally, I am not a fan of sweet with savory, but somehow this works. Hubby gave it a big thumbs up and raves from the crowd I served this to (and who raves about coleslaw?). Props to The Neelys of Food Network for the base recipe.
Sweet and Kicky Slaw
2 lbs. of green cabbage (one small cabbage)
4 medium carrots, peeled
1 medium sweet onion
½ C. mayonnaise
¼ C. whole grained mustard
2 tsp. cider vinegar
1 C. sugar
Kosher salt and fresh pepper to taste
Cayenne pepper to taste
- Grate the cabbage, carrots and onion on a box grater or with the grating attachment of your food processor and put into a large bowl.
2. Thoroughly combine the mayo, mustard, vinegar, sugar, salt, pepper and cayenne in a small bowl.
3. Add the dressing to the cabbage mixture and toss. Adjust seasonings to your taste.
4. Cover with plastic wrap and chill for at least 2 hours to let the flavors combine before serving.