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.
I didn’t become enchanted with coleslaw until I went big into barbecue and learned how to make it properly. Tangy, sweet, crunchy slaw is the perfect foil for the rich fattiness of barbecued meats, and Kenji’s classic creamy coleslaw recipe includes a technique of ridding the veggies of excess moisture, leaving behind a tender, yet crunchy, well-seasoned slaw.
Of all the variations I created (zippy vinegar slaw, Lexington-style red slaw, tangy apple slaw, and a spicy jalapeno slaw), this mustard variation is my absolute favorite. I tinkered with the recipe on and off for years before finding the right balance between creamy, sweet, and tangy, with a mellow mustard bite.
My dressing is made of equal amounts of mayo, yellow mustard, vinegar, and sugar. A bit of hot sauce and some celery seeds deepen the flavor without over-complicating things. I love the balance and depth of flavor of this universal crowd-pleaser.
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.
Mustardy Coleslaw Recipe
Yellow mustard adds flavor and balance, making it a perfect side or sandwich topper.
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: In a small bowl, whisk together mayonnaise, mustard, vinegar, sugar, hot sauce, and celery seeds.
For the Slaw: Combine cabbage and carrot in a large bowl. Sprinkle with sugar and salt and toss to combine. Let stand 5 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.
|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.|