MUSTARD COLESLAW
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.
Provided by Joshua Bousel
Categories Vegetarian
Time 25m
Yield 10-12 servings
Number Of Ingredients 12
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.
SWEET, HOT MUSTARD SLAW
I enjoy a wide variety of coleslaws, but this mustard slaw may be my fave. The combo of hot and sweet has a proven track record for pleasing palates. Salting and massaging your cabbage first (aka 'cassage') will help draw out water, which sweetens up the flavor, as well as produce a flexible, yet still crunchy texture, which I think is lacking in many other 'chop and mix' recipes. Garnished here with chives and chive blossoms.
Provided by Chef John
Categories Salad Coleslaw Recipes With Mayo
Time 1h30m
Yield 4
Number Of Ingredients 8
Steps:
- Halve and quarter the head of cabbage and cut out the core. Slice across into 1/2-inch ribbons. Place cabbage in a bowl and sprinkle in salt. Massage cabbage until it begins to soften, about 1 minute. Let rest for 10 minutes, tossing occasionally. Transfer cabbage to a colander and rinse well under cold water. Let drain thoroughly.
- Mix mayonnaise, Dijon mustard, grain mustard, honey, cayenne pepper, and vinegar together in a large bowl.
- Squeeze cabbage as dry as possible and add to the dressing. Mix until thoroughly combined. Cover top in plastic wrap and refrigerate at least 1 hour. Toss and taste before serving.
Nutrition Facts : Calories 156.1 calories, Carbohydrate 13.8 g, Cholesterol 5.2 mg, Fat 11.1 g, Fiber 2.9 g, Protein 1.6 g, SaturatedFat 1.7 g, Sodium 1770.9 mg, Sugar 8.1 g
HOT MUSTARD SLAW
This is one of Lora Cupp Vandegrift's recipes. It was submitted by her daughter, Tamara Vandegrift Easley, Rolla MO. Tamara says, "Mom often served it with fried chicken. Obviously it was before you could buy bags of coleslaw mix at the grocers. It sounds weird but tastes delicious."
Provided by Tona C.
Categories < 60 Mins
Time 40m
Yield 3 cups, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Shred cabbage.
- Cut bacon into pieces and fry until crisp.
- Beat 1 egg. Add sugar, vinegar and mustard. Mix well.
- Add egg mixture to bacon and its grease, stirring rapidly for a minute and then pour hot dressing over cabbage.
- Serve hot.
Nutrition Facts : Calories 125.7, Fat 6.6, SaturatedFat 2.1, Cholesterol 60.6, Sodium 174.5, Carbohydrate 13.1, Fiber 2.7, Sugar 10.6, Protein 4.7
MEMPHIS MUSTARD COLESLAW TANGY AND HOT!
This is a very tangy slaw from "Raichlen on Ribs'' by Steve Raichlen. Great book if you don't have it. Definitely a keeper for all of you BBQ Grill experts out there. Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do, I would appreciate feedback, Thanks ! ZWT REGION: United States of America.
Provided by kiwidutch
Categories Greens
Time 20m
Yield 4 cups
Number Of Ingredients 9
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.
Nutrition Facts : Calories 180.3, Fat 10.8, SaturatedFat 1.4, Sodium 258, Carbohydrate 20.6, Fiber 4.4, Sugar 16.1, Protein 2.9
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