Recipe File: Sweet and Spicy Slaw

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A CRUNCHY, FLAVORFUL COLESLAW can serve as a topping on barbecue sandwiches (a Neely favorite) or as a colorful side dish at a picnic.

Ingredients:
» 1 small head green cabbage
» 1 small head red cabbage
» 4 carrots
» 1 medium yellow onion
» 1⁄2 cup mayonnaise
» 1⁄4 cup prepared yellow mustard
» 2 tsp. apple-cider vinegar
» 1 cup sugar
» 1 tsp. freshly ground black pepper
» 1⁄2 tsp. cayenne pepper
» Kosher salt

Serves 6-8

Cut the cabbage 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 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 two hours before serving.

» Talk Chef: Read our Q&A with dynamic duo Pat and Gina Neely.

Courtesy of "Down Home with the Neelys" (Knopf, $28)