Sweet and Spicy Coleslaw

Remove the outer leaves from the cabbage, cut it into quarters and remove the core. Peel the carrots and onion. Cut all the vegetables into pieces that will fit through the feed tube of a food processor.

Using the large-hole grater attachment, feed the cabbage, carrots and onions through the feed tube and process them into a large bowl. (When I don’t feel like dragging out my food processor, I thinly slice both the cabbage and onion and grate the carrot on a box grater using the side with the large holes.)

Toss the vegetables together to combine, then set the bowl aside while making the dressing.

For the dressing, in a medium bowl, combine the mayonnaise, mustard, vinegar, sugar, black pepper and cayenne pepper and whisk together until well mixed.

Pour the dressing over the cabbage mixture and toss until the vegetables are coated with the dressing. It looks like there won’t be enough dressing to coat everything, but the more you stir, you’ll find there’s plenty of dressing. Season to taste with salt and pepper.

Cover the bowl with plastic wrap and chill the slaw for at least 2 hours before serving. Makes 8 servings.

Adapted from a recipe by Pat and Gina Neely.