Spicy Coleslaw
- Total Time
- 10 minutes, plus hours' refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- 1medium head green cabbage
- 2carrots, peeled and grated
- ½cup mayonnaise
- 2tablespoons pickle relish
- 1tablespoon Dijon mustard
- 1tablespoon cider vinegar
- 2teaspoons pepper sauce, like Frank’s, or to taste
- Kosher salt
- Freshly ground black pepper
Nutritional analysis per serving (6 servings)
235 calories; 19 grams fat; 4 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 9 grams polyunsaturated fat; 13 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 4 grams protein; 504 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 2
In a separate bowl, whisk together the remaining ingredients.
- Step 3
Pour the dressing over the cabbage and toss. Season to taste.
- Step 4
The coleslaw may be covered with plastic wrap and refrigerated for a few hours. Toss again before serving.
Private Notes
Comments
Is sweet or dill pickle relish used?
I found this slaw to be fairly oily and bland, even adding more hot sauce and less mayo. Mark Bittman has a recipe that is very light on the oil--better "mouth-feel" and highlights the taste of the vegetables.
This was fantastic. I'm in India trying to replicate slaw from home. This was perfect. I had to make my own mayo, which I've failed at in the past, but I used another recipe on this site to make it, and it worked great, and it made everything better. I may never go back to jar mayo again now that I've pulled it off. It just elevated this slaw so much and made me feel better about it, knowing what went in. Great slaw recipe, but make your own mayo to make it even better!
I followed this recipe as written, except I added a little celery seed and, as part of the pickle relish contingent, I used finely minced ‘Hot and Sweet Snackers’ pickles from Kroger‘s grocery store (they taste as if dill pickles and sweet pickles had a hot and spicy baby). I’ve *never* made coleslaw before that made me go ‘Ummmmmm’ until now. Ummmmmmm!
My husband LOVED this ("you outdid yourself!"). Quick and easy. Put on top of sandwiches filled with Hoisin-Garlic Chicken. A winner!
Love knowing when I have some leftover ingredients in my refrigerator, such as cabbage, carrots, and radishes, I can find a great recipe for them! Also used pickle juice as someone else commented. Easy and really good!