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.

　　

Ingredients

serves 6

　　1 medium head green cabbage, cored

　　1/2 small red onion, peeled

　　2 carrots, peeled

　　1/2 cup apple-cider vinegar

　　1/4 cup sugar

　　1/4 cup whole-grain mustard

　　1 teaspoon celery seed

　　1/4 teaspoon cayenne pepper

　　1/4 cup canola oil

　　Kosher salt and freshly ground black pepper, to taste

　　

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.

　　Reprinted with permission from The Neelys' Celebration Cookbook by Pat and Gina Nelly. Copyright © 2011 by Pat and Gina Nelly with Anna Volkwein. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved.Pat and Gina Neely are restaurateurs, best-selling authors, popular speakers, and hosts of the Food Network hit series Down Home with the Neelys. They recently opened their first New York City restaurant, Neely's Barbecue Parlor. They live with their daughters in Memphis, where they enjoy cooking at home with family and friends.Ann Volkwein is a best-selling food and lifestyle author based in New York City and Austin, Texas. Her previous books include: The Arthur Avenue Cookbook, Chinatown New York, Mixt Greens (with Andrew Swallow), and, with Guy Fieri: Diners, Drive-Ins, and Dives; More Diners, Drive-Ins, and Dives; and Guy Fieri Food.