This recipe appears in:5 Delicious Coleslaw Variations
Adding mustard into the dressing for this coleslaw creates an incredible amount of flavor that won't have you reaching for the standard mayo slaw anytime soon.
Why this recipe works:
- A sugar-and-salt mixture purges the cabbage of excess moisture, leaving it tender, but still crunchy, and well seasoned.
- Yellow mustard gives just enough bite, without overwhelming the slaw with the heavy hand of a hotter and more pungent mustard.
- Sugar, mayo, and vinegar make the dressing creamy, sweet, and tangy, resulting in a slaw that has a lot going on, but with a very balanced flavor.
- For the Dressing:
- 1/3 cup mayonnaise
- 1/3 cup yellow mustard
- 1/3 cup cider vinegar
- 1/3 cup sugar
- 2 tablespoons hot sauce, preferably Texas Pete
- 1 teaspoon celery seeds
- For the Slaw Mix:
- 1 large head green cabbage (about 3 1/2 pounds), finely shredded on a mandoline or by hand
- 1 large carrot, peeled and grated on the large holes of a box grater
- 2/3 cup sugar
- 1/3 cup kosher salt
For the Dressing: Whisk together mayonnaise, mustard, vinegar, sugar, hot sauce, and celery seeds in small bowl.
For the Slaw: Combine cabbage and carrot in a large bowl. Sprinkle with sugar and salt and toss to combine. Let stand five minutes, then transfer to a large colander and rinse thoroughly under cold running water.
Transfer vegetables to a salad spinner and spin dry. Alternatively, transfer to a large rimmed baking sheet lined with a triple layer of paper towels or a clean kitchen towel and blot mixture dry with more towels. Return to large bowl.
Pour dressing over vegetables and toss to coat. Adjust seasoning to taste with salt, pepper, and/or sugar.