Sweet & Sassy Coleslaw Recipe

Enjoy The Harvest

Coleslaw Recipe

There’s a lot of coleslaw recipes and I’ve only tasted a couple I didn’t like. This sweet & sassy coleslaw recipe just happens to be the easiest I’ve ever made. There’s not much to it, but it packs a powerfully flavorful punch. The sweet and sassy coleslaw has a sweet taste but with a hint of heat. The sweet as well as the heat can be adjusted to your liking. I find that the sweet is perfect with the amounts given. The hot side of things is another story and is very adaptable to your taste.

If you like a little hot this recipe, as is, has just a hint of heat that really gets the taste buds open to all the flavor in this slaw. I might reduce the cayenne pepper if I have company that likes coleslaw but not heat. I believe you need the cayenne to make the flavors work best together. If you cut the cayenne pepper in half you still get the flavor but won’t feel the heat double it and it will set you on fire. This recipe is great by itself but it is also great as a spread on pulled pork or barbecue sandwiches.

SHOP COOKING

Ingredients

  • 1 head of cabbage
  • 4 large carrots peeled
  • ½ cup mayonnaise
  • ¼ cup yellow mustard
  • 2 teaspoons fresh ground black pepper
  • 2 teaspoons apple cider vinegar
  • 1 large sweet onion
  • 1 cup sugar
  • ½ teaspoon cayenne pepper
  • Salt to taste

The Sweet And Sassy Sauce

In a mixing bowl add the sugar, mayo, mustard, apple cider vinegar, and spices. Stir these ingredients well and set aside. It is best to start with the sauce to give the sugar time to dissolve and the flavors to meld together while you prepare the slaw.

Sweet And Sassy Coleslaw Instructions

Rinse then cut your cabbage in fourths, this will make it easier to shred. Cut your onion in fourths and decide how much onion you like. One large onion is great if you like raw onion, if not a half will do well. I like onion but not too much and have found a half of a large onion goes well with this recipe but many folks love their onion so add it all if you like. Like the cayenne the onion is important to the overall flavor and with a half you get the flavor without an overwhelming onion taste. Peel your carrots and rinse.

Now shred your cabbage, onion, and carrots. I use a food processor but a hand shredder works too. I love coarse coleslaw that has been cut up with a knife but with this recipe the finely chopped ingredients really helps the flavors get together. If you don’t have a food processor or hand shredder you can use your knife to cut up your slaw. Another trick is to use your potato peeler to shred your cabbage and carrots. It takes a little longer but it works.

Once you have everything shredded and diced give the sauce another brisk stir then add the slaw slowly as you stir it into the sauce. Now taste your slaw and decide if you want more cayenne. Add a little, or not, then place in the fridge for a couple hours so all those great flavors can soak together and become a simple coleslaw for your outdoor dinner. Sweet & sassy coleslaw goes great with deer barbecue see recipe here.

The History of Coleslaw

Coleslaw, like many American recipes, is influenced by dishes from all over the world. Recipes for coleslaw is traced back to ancient Rome. Cauliflower, eggs, vinegar, and other spices were common ingredients in meals served to Roman citizens. A shredded cabbage salad was served by the Dutch settlers of New York on the other side of the world. This is similar to the “slaw” of today. The dish’s origins can be traced back to the Netherlands. In fact, the Dutch expression koosla, which literally translates to “cabbage salad,” is the source of the term “coleslaw.” In American homes, coleslaw-like recipes have been found and used since 1770. However, the development of mayonnaise in the 18th century was one of the most significant events in the history of coleslaw.

The Development of Coleslaw in the United States

Despite the fact that the primary components remain largely unchanged, coleslaws in the United States now include new flavors and varieties. Today’s coleslaws may include odd combinations inspired by ingredients from around the world. Curry, jicama, sweet onion, sesame oil, bok choy, and even granny smith apples are just a few examples. Coleslaw can even be made without cabbage, according to some.

Shredded cabbage can sometimes be substituted with other vegetables. Instead, these recipes call for carrots, fennel, root vegetables, or fennel seeds. However, these variations are uncommon, and the majority of current online recipes still contain some kind of cabbage. Even though mayonnaise is not used in many international coleslaw recipes, the traditional American dish would not be complete without it. Mayonnaise-based dressings are a worthy complement to the smoky tang of barbecued meats, especially when served with barbecue. It’s no wonder that coleslaw has become a popular barbecue side dish.

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About Ken McBroom 306 Articles
Ken McBroom is an accomplished outdoor writer and photographer. Growing up in Lynchburg Tennessee allowed him many opportunities afield as a boy and young man. Later in life, after Desert Storm, Ken’s wanderlust took him to Alaska to live and work and experience the last frontier. Married now with two beautiful children, Ken now calls Kentucky home where he continues to communicate our American outdoor traditions and the lifestyle it offers.

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