Shredded-Carrot-and-Cabbage Coleslaw

  • BBQ & Grill
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Cayenne pepper adds an earthy kick to the honey mustard vinaigrette in this fresh side dish. The slaw offers a crisp counterpoint in our Pulled BBQ-Chicken Sandwiches and is also delectable served solo.

Ingredients

  • ½ cup apple-cider vinegar
  • 2 tablespoons whole-grain mustard
  • 2 tablespoons honey
  • pinch of cayenne pepper
  • 1 pound shredded or spiralized carrots
  • ½ small head red cabbage, cored and shredded (4 cups)
  • ½ cup thinly sliced scallions (from 4)
  • kosher salt

Directions

  1. Combine vinegar, mustard, honey, and cayenne in a small bowl. Toss together vegetables in a large bowl; season with salt. Drizzle with dressing; toss. Refrigerate at least 1 hour and up to 4 hours before serving.

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