The best ever coleslaw recipe

Until now, I truly believed my own coleslaw recipe was the best. Rarely would I go to a restaurant and eat their coleslaw. It was either too mushy or too watery or just plain tasteless.

Then I discovered the Down Home With the Neelys cookbook. If you are a Food Network fan, you have probably seen their program.

Their cookbook is loaded with over 100 tempting recipes. The two that caught my eye are their barbeque sauce and the Sweet and Spicy Slaw. Yesterday I made both and used the sauce on my chicken cooked on the grill. I highly recommend both.

The Neely family owns two popular barbeque restaurants in Memphis and Nashville.

Here is their Sweet and Spicy Slaw recipe on page 90 and 91 of their cookbook.

1 small head green cabbage
1 small head red cabbage
4 carrots
1 medium yellow onion
½ cup mayonnaise
¼ cup prepared yellow mustard
2 teaspoons apple cider vinegar
1 cup sugar
1 teaspoon freshly ground black pepper
½ teaspoon cayenne pepper
Kosher salt

Cut the cabbages into quarters and remove the cores. Peel the carrots and onion, and slice them into pieces that will fit through the feed tube of a food processor. Fit the food processor with the large holed grater attachment, and push the cabbage, carrots, and onion through the feed tube to grate. In a large bowl, toss the grated cabbage, carrots, and onions to combine.

In a medium bowl, whisk together the mayonnaise, mustard, vinegar, sugar, black pepper, and cayenne. Whisk until sugar is dissolved. Toss the dressing with the coleslaw, and season with salt and additional pepper to taste. Cover the slaw with plastic wrap, and chill for at least 2 hours before serving.