There is a lot of coleslaw recipes out there and I have only tasted a couple I didn’t like. This cole slaw recipe is my favorite and just happens to be the easiest I've ever made. There's not much to it but it packs a powerfully flavorful punch. The sweet and sassy coleslaw has a sweet taste but with a hint of heat. The sweet as well as the heat can be adjusted to your liking. I find that the sweet is perfect with the amounts given. The hot side of things is another story and is very adaptable to your taste. I like a little hot and with this recipe, as is, you get just a hint of heat that really gets the taste buds open to all the flavor in this slaw. I might reduce the cayenne pepper if I have company that likes coleslaw but not heat but I believe you need the cayenne to make the flavors work best together. If you cut the cayenne pepper in half you still get the flavor but won't feel the heat double it and it will set you on fire. This recipe is great by itself but it is also great as a spread on pulled pork or barbecue sandwiches.
1 head of cabbage
4 large carrots peeled
½ cup mayonnaise
¼ cup yellow mustard
2 teaspoons fresh ground black pepper
2 teaspoons apple cider vinegar
1 large sweet onion
1 cup sugar
½ teaspoon cayenne pepper
Salt to taste
The Sauce: In a mixing bowl add the sugar, mayo, mustard, apple cider vinegar, and spices. Stir these ingredients well and set aside. It is best to start with the sauce to give the sugar time to dissolve and the flavors to meld together while you prepare the slaw.
The Slaw: Rinse then cut your cabbage in fourths, this will make it easier to shred. Cut your onion in fourths and decide how much onion you like. One large onion is great if you like raw onion, if not a half will do well. I like onion but not too much and have found a half of a large onion goes well with this recipe but many folks love their onion so add it all if you like. Like the cayenne the onion is important to the overall flavor and with a half you get the flavor without an overwhelming onion taste. Peel your carrots and rinse.
Now shred your cabbage, onion, and carrots. I use a food processor but you can use a hand shredder if you like. I love coarse coleslaw that has been cut up with a knife but with this recipe the finely chopped ingredients really helps the flavors get together. If you don't have a food processor or hand shredder you can use your knife to cut up your slaw. Another trick is to use your potato peeler to shred your cabbage and carrots. It takes a little longer but it works.
Once you have everything shredded and diced give the sauce another brisk stir then add the slaw slowly as you stir it into the sauce. Now taste your slaw and decide if you want more cayenne. Add a little, or not, then place in the fridge for a couple hours so all those great flavors can soak together and become a simple but tasty coleslaw for your outdoor dinner.