Food & Cooking Recipes Salad Recipes Shredded-Carrot-and-Cabbage Coleslaw Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 25, 2019 Print Rate It Share Share Tweet Pin Email Photo: Ren Fuller Prep Time: 10 mins Total Time: 1 hr 10 mins Servings: 8 Cayenne pepper adds an earthy kick to the honey mustard vinaigrette in this fresh side dish. The slaw offers a crisp counterpoint in our Pulled BBQ-Chicken Sandwiches and is also delectable served solo. Ingredients ½ cup apple-cider vinegar 2 tablespoons whole-grain mustard 2 tablespoons honey Pinch of cayenne pepper 1 pound shredded or spiralized carrots ½ small head red cabbage, cored and shredded (4 cups) ½ cup thinly sliced scallions (from 4) Kosher salt Directions Combine vinegar, mustard, honey, and cayenne in a small bowl. Toss together vegetables in a large bowl; season with salt. Drizzle with dressing; toss. Refrigerate at least 1 hour and up to 4 hours before serving. Rate it Print