A vibrant and tangy coleslaw with a hint of heat, perfect for any gathering.
In a mixing bowl, combine the Dijon mustard and sugar, whisking until smooth.
Ensure the sugar dissolves completely for a smooth dressing.
Gradually whisk in the vinegar and hot sauce, then season with salt and pepper.
Taste and adjust the seasoning to your preference.
Finely chop the cabbage using a food processor or a sharp knife.
Work in batches to avoid overcrowding the processor.
Grate the carrots using a grater or the shredding disk of a food processor.
Use fresh carrots for the best flavor and texture.
Combine the chopped cabbage and grated carrots in a large bowl.
Toss gently to evenly distribute the vegetables.
Pour the dressing over the vegetables and toss until well coated.
Let the coleslaw sit for a few minutes to allow the flavors to meld.
Serve the coleslaw fresh or refrigerate for up to two days.
Stir before serving if refrigerated to redistribute the dressing.
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