Hey Judes Mayo And Mustard Coleslaw Recipes

MUSTARD COLESLAW

Steps:

• 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.

THE BEST CREAMY COLESLAW

Steps:

• Toss together the cabbage and carrots in a large bowl.
• Whisk together the mayonnaise, sour cream, vinegar, mustard, honey and celery salt in a medium bowl. Pour the dressing over the shredded vegetables and toss to coat. Season with salt and pepper. Cover and refrigerate for 30 minutes. Season with more salt and pepper before serving.

MUSTARDY COLESLAW RECIPE

Steps:

• 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 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.

TEXAS MUSTARD COLESLAW

Steps:

• Shred enough cabbage to make 12 cups.
• Combine cabbage, dill pickle, and onion in a large bowl; set aside.
• Combine remaining ingredients in a bowl; stir well.
• Pour over cabbage mixture; toss.
• Cover and chill.
• Yield: 14 to 16 servings.

CREAMY CAROLINA COLESLAW

Steps:

• Stir together first 1o ingredients in a large bowl.
• Add coleslaw mix, tossing well to coat.
• Cover and chill 1 hour. Serve with a slotted spoon.

MEMPHIS MUSTARD COLESLAW TANGY AND HOT!

Steps:

• Place mustard and sugar in a non-reactive mixing bowl and whisk to mix. Gradually whisk in vinegar, oil and hot sauce. Season with salt and pepper to taste; the dressing should be highly seasoned. Set dressing aside.
• Finely chop cabbage in a food processor fitted with a metal chopping blade, running the machine in short bursts; this is a chopped, not a shredded, slaw. Work in several batches so as not to overcrowd processor bowl.
• Finely grate carrot by hand or use shredding disk of food processor.
• Add cabbage and carrot to dressing and toss to mix. Taste for seasoning, adding more salt and vinegar as necessary.
• The slaw tastes best served within a few hours of being made but can be refrigerated, covered, for a day or two.

LEONARD'S BARBEQUE SWEET MUSTARD COLESLAW

Steps:

• Using a mixing bowl, combine the mustard, mayonnaise, vinegar, sugar and salt together until smooth.
• Place the 5 pounds of finely chopped cabbage into a large mixing bowl. Pour the liquid solution over the cabbage.
• Add the red bell pepper and celery seed. Mix until all ingredients are evenly blended. Chill until ready to serve.

HEY JUDE'S MAYO AND MUSTARD COLESLAW

Steps:

• Combine mayonnaise, vinegar, mustard, hot sauce and sugar in a large serving bowl; mix well.
• Add coleslaw mix and cilantro; mix to combine.
• Serve!