Recipe courtesy of The Neelys
From:
Food Network Magazine
Sweet and Spicy Coleslaw
Getting reviews...
- Level: Easy
- Total: 15 min
- Prep: 15 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- 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
- Level: Easy
- Total: 15 min
- Prep: 15 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- 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
Ingredients
Directions
- 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.
