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


  1. 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.

    The Shredded Veggies and The Dressing










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.