Mustardy Coleslaw Recipe

By
Joshua Bousel
a photo of Joshua Bousel, a Contributing Writer at Serious Eats
Joshua Bousel
Joshua Bousel is a Serious Eats old-timer, having started sharing his passion for grilling and barbecue recipes on the site back in 2008. He continues to develop grilling and barbecue recipes on his own site, The Meatwave, out of his home base of Durham, North Carolina.
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Updated Apr. 20, 2020
20140604-294804-mustard-slaw.jpg
Bringing mustard into the fold, this slaw is balanced, deeply flavored, and perfect to pile on a pulled pork sandwich. Joshua Bousel

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.

Recipe Facts

4.8

(5)

Active: 30 mins
Total: 35 mins
Serves: 10 to 12 servings

Rate & Comment

Ingredients

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

Directions

  1. For the Dressing: Whisk together mayonnaise, mustard, vinegar, sugar, hot sauce, and celery seeds in small bowl.

  2. 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.

  3. 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.

  4. Pour dressing over vegetables and toss to coat. Adjust seasoning to taste with salt, pepper, and/or sugar.

Special equipment

Mandoline (optional)

This Recipe Appears In

Nutrition Facts (per serving)
101 Calories
5g Fat
14g Carbs
2g Protein
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Nutrition Facts
Servings: 10 to 12
Amount per serving
Calories 101
% Daily Value*
Total Fat 5g 6%
Saturated Fat 1g 4%
Cholesterol 3mg 1%
Sodium 233mg 10%
Total Carbohydrate 14g 5%
Dietary Fiber 3g 11%
Total Sugars 10g
Protein 2g
Vitamin C 51mg 253%
Calcium 73mg 6%
Iron 0mg 3%
Potassium 301mg 6%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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