Cole Slaw NYT

By mariannefeldman

http://cooking.nytimes.com/recipes/1012539-spicy-coleslaw

Ingredients

• 1 medium head green cabbage
• 2 carrots, peeled and grated
• 1/2 cup mayonnaise
• 2 tablespoons pickle relish
• 1 tablespoon Dijon mustard
• 1 tablespoon cider vinegar
• 2 teaspoons pepper sauce, like Frank’s, or to taste
• Kosher salt
• Freshly ground black pepper

Preparation

Step 1

Cut the cabbage in half and remove the core. Cut each half in half and slice each resulting quarter into thin ribbons. Mix with carrots in a large, nonreactive bowl.
In a separate bowl, whisk together the remaining ingredients.
Pour the dressing over the cabbage and toss. Season to taste.
The coleslaw may be covered with plastic wrap and refrigerated for a few hours. Toss again before serving.