Spicy Coleslaw

• 1 medium head green cabbage
• 2 carrots, peeled and grated
• 1/2 cup mayonnaise
• 2 tablespoons pickle relish
• 1 tablespoon Dijon mustard
• 1 tablespoon cider vinegar
• 2 teaspoons pepper sauce, like Franks, or to taste
• Kosher salt
• Freshly ground black pepper

1. Cut the cabbage in half and remove the core.
2. Cut each half in half and slice each resulting quarter into thin ribbons.
3. Mix with carrots in a large, nonreactive bowl.
4. In a separate bowl, whisk together the remaining ingredients.
5. Pour the dressing over the cabbage and toss.
6. Season to taste.
7. The coleslaw may be covered with plastic wrap and refrigerated for a few hours.
8. Toss again before serving.

head green cabbage, carrots, mayonnaise, pickle relish, mustard, cider vinegar, pepper sauce, kosher salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/1012539 (may not work)