Sweet and Spicy Coleslaw

Sweet and Spicy Coleslaw

2 pounds green cabbage
4 carrots
1 medium yellow onion
1/2 cup mayonnaise
1/4 cup mustard
2 teaspoons apple cider vinegar
1 cup sugar
1 teaspoon black pepper
1/2 teaspoon cayenne
Salt and freshly ground black pepper

Cut cabbage in quarters and remove core. Peel carrots and onion and cut into pieces that would fit through the feed tube of a food processor. Fit food processor with the large-holed grater attachment and push cabbage, carrots, and onions through feed tube to grate. In a large bowl, toss vegetables together.

In another medium bowl, prepare the coleslaw dressing by whisking together the mayonnaise, mustard, cider vinegar, sugar, black pepper, and cayenne. Toss dressing with the cabbage mixture, and season with salt and pepper, to taste. Cover with plastic wrap and chill for at least 2 hours before serving.

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FRUIT DIP

FRUIT DIP

8 oz. cream cheese, softened

7-10 oz. jar marshmallow creme

1 t. almond extract

food coloring of your choice, optional

Beat the softened cream cheese and marshmallow creme together til smooth and well blended. Add the almond extract. Food coloring can be added if you like, but I leave it white.

Refrigerate covered.

Good served with watermelon, canteloupe, bananas, apples, strawberries, kivi, pineapple. Try it with your favorite fresh fruit.