Sweet and Spicy Coleslaw

• 2 pounds green cabbage (about 1 small or 1/2 large cabbage)
• 4 carrots
• 1 medium onion
• 1/2 cup mayonnaise
• 1/4 cup mustard
• 2 teaspoons apple cider vinegar
• 1 cup sugar
• Freshly ground black pepper 1/2 teaspoon cayenne pepper
• Kosher salt

1. Quarter and core the cabbage.
2. Peel the carrots and onion and cut into pieces that will fit through the feed tube of a food processor.
3. Fit the food processor with the grater attachment and push the cabbage, carrots and onion through the feed tube to grate.
4. Toss the grated vegetables in a large bowl.
5. Prepare the coleslaw dressing by whisking together the mayonnaise, mustard, cider vinegar, sugar, 1 teaspoon black pepper and the cayenne in a medium bowl.
6. Toss the dressing with the cabbage mixture and season with salt and pepper.
7. Cover with plastic wrap and chill at least 2 hours before serving.
8. Photograph by Andrew McCaul

green cabbage, carrots, onion, mayonnaise, mustard, apple cider vinegar, sugar, freshly ground black pepper, kosher salt

Taken from www.foodnetwork.com/recipes/patrick-and-gina-neely/sweet-and-spicy-coleslaw-recipe.html (may not work)