The Neely’s “Sweet and Spicy Slaw”
January 29, 2012 |
Alex and I are huge fans of the Neelys. Every episode of theirs on the Food Network was full of Southern family-style recipes, which literally made us drool. So much so, that we bought their cookbook: Down Home with The Neelys. We have made many of their recipes, and one of our favorites so far has been their Sweet and Spicy Slaw. It has become my favorite go-to side to make for and to bring to parties because it is incredibly delicious, has the perfect balance of sweet and spicy, it is helplessly addicting, creamy but not soggy, lightly crispy, inexpensive to make, and best of all, it makes A LOT. Seriously, you will need something as large as a punchbowl to house the amount of slaw this recipe creates. And the best part about bringing it to gatherings is when you start to hear, “Who made this coleslaw? It’s AWESOME!! I’m going back for seconds!”
1 Small Head Green Cabbage
1 Small Head Red Cabbage
2 Carrots (the original recipe calls for 4, but I never use more than 2)
1 Medium Yellow Onion
½ Cup Mayonnaise
¼ Cup Prepared Yellow Mustard
2 tsp Apple-Cider Vinegar
1 Cup Sugar
1 tsp Freshly Ground Black Pepper (“freshly ground” is really important!)
½ tsp Cayenne Pepper
Kosher Salt (to taste)
Cut the cabbages into quarters and remove the cores. Peel the carrots and onion, and slice them in 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 (whish until the 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.
*If you do not have a food processor, you can slice the cabbages into very thin strips (and cut them into 2-3” long segments), dice the onion (¼” dice) and grate the carrot with a box grater. This method is also nice if you are going for a heartier slaw, which I personally prefer.
This recipe is a great accompaniment to my Marinated Flank Steak.