Spicy Coleslaw

This easy, crisp slaw can be made a few hours ahead of time. It goes well with ribs and a cold beer, fried chicken or whatever summer feast sparks your fancy.

Ingredients

  • 1 medium head green cabbage
  • 2 carrots, peeled and grated
  • ½ cup mayonnaise
  • 2 tablespoons pickle relish
  • 1 tablespoon Dijon mustard
  • 1 tablespoon cider vinegar
  • 2 teaspoons pepper sauce, like Frank’s, or to taste
  • Kosher salt
  • Freshly ground black pepper
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      188 calories; 15 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 12 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 2 grams protein; 7 milligrams cholesterol; 502 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Serves 6

Preparation

  1. Cut the cabbage in half and remove the core. Cut each half in half and slice each resulting quarter into thin ribbons. Mix with carrots in a large, nonreactive bowl.
  2. In a separate bowl, whisk together the remaining ingredients.
  3. Pour the dressing over the cabbage and toss. Season to taste.
  4. The coleslaw may be covered with plastic wrap and refrigerated for a few hours. Toss again before serving.

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