Monday, July 26, 2010

Sweet and Spicy Coleslaw

I had some cabbage left over from fish tacos I made and was really craving coleslaw. I dont know about anyone else but coleslaw always reminds me of summer. It's not a cookout without it. There's so much you can do with is, I love to eat it on dagwood style sandwiches with fries or on top or burgers and its sooooo good with some battered fish. I wanted to make something different than your average coleslaw and found a good recipe with great reviews that I switched up a little bit. I am all about sweet and spicy so I loved this cole slaw. The origional recipe called for too much sugar in my opinion (yeah, I know, you never hear me say that).

Sweet and Spicy Coleslaw
Adapted from


2 pounds green cabbage
4 carrots
1 medium yellow onion
1/4 cup mayonnaise
1/4 cup fat free plain yogurt
1/4 cup dijon mustard
2 teaspoons apple cider vinegar
1/2 cup sugar
1 teaspoon black pepper
1/2 teaspoon cayenne
1 teaspoon of chipotle in adobo, diced (optional)
Salt and freshly ground black pepper


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, black pepper, 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.


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