This is it: the famous sweet and spicy slaw from the restaurant that people come and buy by the bucketful. Make extra; trust us, you’ll need it!

　　

Ingredients

serves 6 to 8

　　1 small head green cabbage

　　1 small head red cabbage

　　4 carrots

　　1 medium yellow onion

　　1/2 cup mayonnaise

　　1/4 cup prepared yellow mustard

　　2 teaspoons apple-cider vinegar

　　1 cup sugar

　　1 teaspoon freshly ground black pepper

　　1/2 teaspoon cayenne pepper

　　Kosher salt

　　

Step 1

Cut the cabbages into quarters, and remove the cores. Peel the carrots and onion, and slice them into pieces that will fit through the feed tube of a food processor. Fit the food processor with the large-holed grater attachment, and push the cabbage, carrots, and onion through the feed tube to grate. Pour the vegetables into a large bowl, and toss to combine.

　　

Step 2

Whisk together the mayonnaise, mustard, vinegar, sugar, black pepper, and cayenne in a medium bowl, whisking until the sugar is dissolved. Toss the coleslaw with the dressing, and season with salt and additional pepper to taste. Cover the slaw with plastic wrap, and chill for at least 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.