Sweet and Spicy Coleslaw

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Welcome to #ScrumptiousSaturday! Do you find yourself making the same tired, old recipes all the time? Let CatchyFreebies help you out with a delicious recipe that your family and your budget will love. If you have any culinary money-saving tips, we’d love for you to share them with all of us on our Facebook wall or tweet @CatchyFreebies with the hashtag #ScrumptiousSaturday.

This is officially the last weekend of the summer and I intend to make the most of it! That means relaxing, enjoying the long holiday weekend, and of course…a blowout barbecue! There are no concrete plans yet in place- I’m chilling, remember? But I do know the perfect side dish: It’s a spin on a classic that can be easily thrown together, and it goes a long way for just a few dollars. Coleslaw is sort of a bbq staple, but it gets boring after a while, and that’s why you want to try this Sweet and Spicy Coleslaw from the Food Network. It’s still coleslaw, but it’s more exciting. And you can make it in advance, which is always a plus.

There’s still time to get invited to someone else’s party- less work for me while I’m chilling- and bringing this salad would definitely make me the favorite guest! But if that doesn’t happen, I can always do something delicious, fun, and quick at my house, and you can bet I’ll be making this coleslaw.

Sweet and Spicy Coleslaw


  • 2 pounds green cabbage (about 1 small or 1/2 large cabbage)
  • 4 carrots
  • 1 medium onion
  • 1/2 cup mayonnaise
  • 1/4 cup mustard
  • 2 teaspoons apple cider vinegar
  • 1 cup sugar
  • Freshly ground black pepper 1/2 teaspoon cayenne pepper
  • Kosher salt


  1. 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.
  2. 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.
  3. Prep time for this recipe should be about 15 minutes or less, but to make it even easier you can buy bags of shredded coleslaw mix to use instead of the cabbage and carrots- two bags should do it. It’s cheaper to shred your own, but the bags go on sale from time to time and anyway, you might decide to splurge a little to save some time. This recipe serves 6-8.

Whatever you do this weekend, make the most of it and have a #ScrumptiousSaturday! What’s your favorite barbecue side dish? Share with us on Facebook and Twitter using the hashtag!


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