Spicy Coleslaw

By Sam Sifton

Spicy Coleslaw
Andrew Sullivan for The New York Times
Total Time
10 minutes, plus hours' refrigeration
Rating
5(1,665)
Comments
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This easy, crisp slaw can be made a few hours ahead of time. It goes well with ribs and a cold beer, fried chicken or whatever summer feast sparks your fancy.

Featured in: The Cheat: Lone Star

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Ingredients

Yield:Serves 6
  • 1medium head green cabbage
  • 2carrots, peeled and grated
  • ½cup mayonnaise
  • 2tablespoons pickle relish
  • 1tablespoon Dijon mustard
  • 1tablespoon cider vinegar
  • 2teaspoons pepper sauce, like Frank’s, or to taste
  • Kosher salt
  • Freshly ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

235 calories; 19 grams fat; 4 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 9 grams polyunsaturated fat; 13 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 4 grams protein; 504 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Cut the cabbage in half and remove the core. Cut each half in half and slice each resulting quarter into thin ribbons. Mix with carrots in a large, nonreactive bowl.

  2. Step 2

    In a separate bowl, whisk together the remaining ingredients.

  3. Step 3

    Pour the dressing over the cabbage and toss. Season to taste.

  4. Step 4

    The coleslaw may be covered with plastic wrap and refrigerated for a few hours. Toss again before serving.

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Ratings

5 out of 5
1,665 user ratings
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Comments

Bethy

Is sweet or dill pickle relish used?

Cookie

I found this slaw to be fairly oily and bland, even adding more hot sauce and less mayo. Mark Bittman has a recipe that is very light on the oil--better "mouth-feel" and highlights the taste of the vegetables.

BCP

This was fantastic. I'm in India trying to replicate slaw from home. This was perfect. I had to make my own mayo, which I've failed at in the past, but I used another recipe on this site to make it, and it worked great, and it made everything better. I may never go back to jar mayo again now that I've pulled it off. It just elevated this slaw so much and made me feel better about it, knowing what went in. Great slaw recipe, but make your own mayo to make it even better!

Flor

Solid recipe for summer barbecue. Maybe ease up on the mayonnaise, but adding ground ancho chile (to taste) gives this a new shape.

Nancy

This is very similar to Jaques Pepin’s coleslaw recipe from his book Fast Food My Way. That coleslaw is excellent. This looks great too.

NSspender

Added garlic & onion pwdr. Excellent.

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