This "Sweet and Spicy Coleslaw" is easy and delicious any time of the year.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj68lK-WuCpV3qwYtLpZTa_sDQ9t2NTnxnFnYGnEZi0cjtKcF22mtGjDwQPNRtH5ho7aqJWaeNkjAkoqSjr4NgvmeYo1OqSMFWBXAZ2B5QYdl0hkIpzneye4EyiAw1gRWKg6BBRUFIkQ1TY/s400/happy-halloween+line.jpg)
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Ingredients
2 pounds green cabbage (about 1 small or 1/2 large cabbage)
4 carrots1 medium onion
1/2 cup mayonnaise
1/4 cup mustard
2 teaspoons apple cider vinegar
1 cup sugarFreshly ground black pepper
1/2 teaspoon cayenne pepper
Sea salt
4 carrots1 medium onion
1/2 cup mayonnaise
1/4 cup mustard
2 teaspoons apple cider vinegar
1 cup sugarFreshly ground black pepper
1/2 teaspoon cayenne pepper
Sea salt
Directions
Quarter and core the cabbage.
Peel the carrots and onion and cut into pieces that will fit through the feed tube of a food processor.
Fit the food processor with the grater attachment and push the cabbage, carrots and onion through the feed tube to grate.
Toss the grated vegetables in a large bowl.
Prepare the coleslaw dressing by whisking together the mayonnaise, mustard, cider vinegar, sugar, 1 teaspoon black pepper and the cayenne in a medium bowl.
Toss the dressing with the cabbage mixture and season with salt and pepper.
Cover with plastic wrap and chill at least 2 hours before serving.
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