Sweet & Spicy Coleslaw

I don’t know how it works in your house, but around here, as soon as the weather starts to warm up, we start grilling as much as possible! Our favorite grill fare (by far!) is a good old fashioned cheeseburger (or veggie burger, as the case may be), and to me nothing goes better with a home-grilled burger than made-from-scratch coleslaw.

I know coleslaw can be a pretty controversial–and highly subjective–topic. Some people prefer a creamy mayo-based dressing, while others insist the only way to eat coleslaw is with a vinegar base. And then there is the  sweet versus sour camps….it is almost enough to make your head spin! Personally I like a little bit of everything, which is why to me this is the perfect coleslaw recipe. Sweet but not too sweet, creamy and tangy, with a nice little kick for good measure.

Here is what you need:

Step 1:  Cut two of the cabbage thirds, onion and carrots into large chunks and place in 12-cup food processor. (Note:  If you do not have a food processor you can shred the cabbage & carrots by hand. It will take longer but taste just as good!)

Step 2:  Pulse in food processor until carrots & cabbage are both chopped into small pieces.

Step 3:  Chop remaining cabbage into larger pieces. Blend all cabbage together in a large bowl.

Step 4:  Whisk together mayonnaise, mustards, vinegar, sugar, peppers, & salt in small bowl until smooth. Add more or less cayenne to taste.

Step 5:  Pour dressing over cabbage mixture.

Step 6:  Mix well until all cabbage is well coated. Refrigerate at least one hour to let flavors blend.

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So where do you stand in the coleslaw battle? Do you prefer it sweet or spicy? creamy or tangy? Homemade or store-bought?