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.
This Recipe Appears In
|Nutrition Facts (per serving)|
|Servings: 10 to 12|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||6%|
|Saturated Fat 1g||4%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 3g||11%|
|Total Sugars 10g|
|Vitamin C 51mg||253%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|