This recipe is another one of those tweak it to the way you want it. When I first put the dressing together I thought it was too sweet and didn't pack much punch. By adding some Vietnamese Chili Garlic sauce and some more vinegar, it became pretty damn good.
Sweet and Spicy Coleslaw
2 pounds green cabbage
4 carrots
1 small yellow onion
1/2 cup mayonnaise
1/4 cup yellow mustard
2 teaspoons apple cider vinegar to start, add more to taste
2 tablespoons Vietnamese chili garlic sauce, add more to taste (I use Huy Fong brand)
1 cup sugar
1/2 teaspoon cayenne
Salt and freshly ground black pepper to taste
Cut cabbage in quarters and remove core. Peel carrots and onion and cut into pieces that would fit through the feed tube of a food processor. Fit food processor with the large-holed grater attachment and push cabbage, carrots, and onions through feed tube to grate. In a large bowl, toss vegetables together.
In another medium bowl, prepare the coleslaw dressing by whisking together the mayonnaise, mustard, cider vinegar, sugar, chili garlic sauce, and cayenne. Toss dressing with the cabbage mixture, and season with salt and pepper to taste. Cover with plastic wrap and chill for at least 2 hours before serving.
Sweet and Spicy Coleslaw
2 pounds green cabbage
4 carrots
1 small yellow onion
1/2 cup mayonnaise
1/4 cup yellow mustard
2 teaspoons apple cider vinegar to start, add more to taste
2 tablespoons Vietnamese chili garlic sauce, add more to taste (I use Huy Fong brand)
1 cup sugar
1/2 teaspoon cayenne
Salt and freshly ground black pepper to taste
Cut cabbage in quarters and remove core. Peel carrots and onion and cut into pieces that would fit through the feed tube of a food processor. Fit food processor with the large-holed grater attachment and push cabbage, carrots, and onions through feed tube to grate. In a large bowl, toss vegetables together.
In another medium bowl, prepare the coleslaw dressing by whisking together the mayonnaise, mustard, cider vinegar, sugar, chili garlic sauce, and cayenne. Toss dressing with the cabbage mixture, and season with salt and pepper to taste. Cover with plastic wrap and chill for at least 2 hours before serving.
) AND your expertise putting it to good use but,,,
