| Level: | Easy |
| Total: | 15 min |
| Prep: | 15 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 pounds green cabbage (about 1 small or 1/2 large cabbage)
- 4 carrots
- 1 medium onion
- 1/2 cup mayonnaise
- 1/4 cup mustard
- 2 teaspoons apple cider vinegar
- 1 cup sugar
- Freshly ground black pepper 1/2 teaspoon cayenne pepper
- Kosher salt
Instructions
- Quarter and core the cabbage. Peel the carrots and onion and cut into pieces that will fit through the feed tube of a food processor. Fit the food processor with the grater attachment and push the cabbage, carrots and onion through the feed tube to grate. Toss the grated vegetables in a large bowl.
- Prepare the coleslaw dressing by whisking together the mayonnaise, mustard, cider vinegar, sugar, 1 teaspoon black pepper and the cayenne in a medium bowl. Toss the dressing with the cabbage mixture and season with salt and pepper. Cover with plastic wrap and chill at least 2 hours before serving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 248 |
| Total Fat | 12 g |
| Saturated Fat | 2 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 4 g |
| Sugar | 31 g |
| Protein | 2 g |
| Cholesterol | 6 mg |
| Sodium | 480 mg |
Reviews
I felt the recipe needed some tweaking it was to sweet for my taste. I eliminated the sugar as I wanted a healthier dish. The type of mustard used can affect the outcoming and I wasn’t happy with the taste. Best to play around with different types of mustards to find your own taste. Much, much better after sitting in the refrigerator overnight. I would say this is a good solid recipe that can be adjusted to your own personal taste.
This made an absolutely enormous quantity – far too much for the average family unless your average family has 12 or more people. I thought it was too mustardy and light on the “spice”. Also the amount of dressing is too much – I used 2/3 of a quite large cabbage – only used half to begin with, but the salad was too moist so I added more cabbage. If I made it again, I would reduce the mustard, reduce the mayonnaise and add a bit more apple cider vinegar.
Really good and even better the next day.
Yummy and crisp
W xx c
A cup of sugar seemed way too much. I thought it was a typo. I used 1/4 cup, extra cayenne (I like spicy) Dijon mustard (about 2 tablespoons) and it came out pretty yummy. I’m not a fan of sweet stuff, but this seemed balanced with these changes.
This recipe is delicious! I used half the sugar and it still had great taste! It has a nice little kick at the end with the cayenne. I can’t wait to make this again!
Make this for every family gathering!
Fantastic! I’ve never liked coleslaw before, but this is great! Perfect amount of sweet and spicy! Lots of compliments too!
Awesome