The little zing of this crunchy mustard slaw is just the right thing to round off the kick of cayenne in the catfish and the bite of cheddar in the hush puppies.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Grate the cabbage, onion, and carrots using the grater attachment on your food processor. (If doing by hand, slice the cabbage thinly with a knife, and grate the onion and carrot using the large holes on a box grater.) Toss together in a large bowl.
Step 2
Whisk together the apple-cider vinegar, sugar, mustard, celery seed, and cayenne pepper in another bowl. Slowly whisk in the oil. Season the dressing with salt and freshly ground black pepper.
Step 3
Pour the dressing over the vegetables and toss well. Taste for seasoning, and add more salt and pepper if needed. Cover with plastic wrap, and chill in the fridge for 2 hours before serving.
