I didn't find this coleslaw particularly spicy, but then, I was eating it quite soon after making it. The recipe notes that the flavours will intensify as the salad sits. And, even without much of a spicy kick, it does have a pleasant nose-tingling pungency from the horseradish and mustard. And the microwave steaming seems to work well to give the cabbage just the right amount of bite.

Spicy Barbecue Coleslaw

Slightly adapted from Cook's Country August/September 2016

Ingredients

• ~600g shredded cabbage
• 1 Tbsp. sugar
• 1/4 tsp. coarse sea salt
• 1/2 c. mayonnaise
• 2 Tbsp. + 2 tsp. vinegar
• 1/2 Tbsp. prepared horseradish
• 1 tsp. Worcestershire sauce
• 1/2 tsp. black peppercorns, ground
• 1 clove garlic, minced
• 1/4 tsp. ground mustard
• 1/8 tsp. ground cayenne or Kashmiri chilies
• 1 carrot

Directions

1. Toss cabbage with sugar and salt.
2. Cover and microwave on high for ~3 minutes.
3. Uncover and set aside to cool for ~5 minutes.
4. Dump cabbage out onto a clean dish towel, wrap to cover, and twist to squeeze out excess moisture.
5. Transfer cabbage to clean bowl.
6. Whisk mayonnaise with vinegar, horseradish, Worcestershire sauce, pepper, garlic, mustard, and cayenne.
7. Grate carrot on small holes of box grater.
8. Add carrot and cabbage to dressing and toss to coat.
9. Cover and chill for 1-48 hours.