Food & Cooking Recipes Salad Recipes Shredded-Carrot-and-Cabbage Coleslaw 5.0 (2) 2 Reviews By Shira Bocar Shira Bocar Shira is food editor at large for Martha Stewart Living. Editorial Guidelines Updated on June 4, 2024 Rate PRINT Share Close Photo: Ren Fuller Prep Time: 10 mins Total Time: 1 hr 10 mins Servings: 8 Cayenne pepper adds an earthy kick to the honey mustard vinaigrette in this fresh side dish. The slaw offers a crisp counterpoint in our Pulled BBQ-Chicken Sandwiches and is also delectable served solo. Ingredients ½ cup apple-cider vinegar 2 tablespoons whole-grain mustard 2 tablespoons honey Pinch of cayenne pepper 1 pound shredded or spiralized carrots ½ small head red cabbage, cored and shredded (4 cups) ½ cup thinly sliced scallions (from 4) Kosher salt Directions Combine vinegar, mustard, honey, and cayenne in a small bowl. Toss together vegetables in a large bowl; season with salt. Drizzle with dressing; toss. Refrigerate at least 1 hour and up to 4 hours before serving. Originally appeared: Martha Stewart Living, May 2018 Rate It PRINT