Memphis Mustard Coleslaw Tangy And Hot!

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• 3 tablespoons dijon mustard
• 3 tablespoons sugar
• 3 tablespoons distilled vinegar (or more)
• 3 tablespoons vegetable oil
• 1 tablespoon hot sauce, such as texas pete
• coarse salt (kosher or sea)
• fresh ground black pepper
• 1/2 large green cabbage, cored and cut into 1-inch pieces (for about 4 cups finely chopped)
• 1 medium carrot, peeled

Recipe

• 1 place mustard and sugar in a non-reactive mixing bowl and whisk to mix. gradually whisk in vinegar, oil and hot sauce. season with salt and pepper to taste; the dressing should be highly seasoned. set dressing aside.
• 2 finely chop cabbage in a food processor fitted with a metal chopping blade, running the machine in short bursts; this is a chopped, not a shredded, slaw. work in several batches so as not to overcrowd processor bowl.
• 3 finely grate carrot by hand or use shredding disk of food processor.
• 4 add cabbage and carrot to dressing and toss to mix. taste for seasoning, adding more salt and vinegar as necessary.
• 5 the slaw tastes best served within a few hours of being made but can be refrigerated, covered, for a day or two.