Total Time
30mins
Prep 30 mins
Cook 0 mins

Basically a cole slaw with a honey-mustard vinaigrette dressing instead of mayonnaise, I snagged the original recipe from the Tabasco website. I made a few changes, like using rice vinegar instead of cider vinegar, coriander instead of dill, etc. and I like it even better this way. I hope you do, too!

Ingredients Nutrition

Directions

  1. In a large bowl, whisk together salt, pepper, rice vinegar, broth, mustard, honey and Tabasco.
  2. Slowly whisk in olive oil.
  3. Mix in cabbage, green onions, celery seed and coriander; toss to blend.
  4. Cover, chll and serve.
  5. (If I have time, I like to refrigerate it overnight, so it's a little"wilty" and well-seasoned the next day!).

Reviews

(6)
Most Helpful

Oh my, what a delicious recipe! I made this recipe for supper tonight. I did not have the Rice Vinegar on hand so used Cider Vinegar and also Hellman's Honey Mustard. A definite keeper! Thankx for a great recipe, EdsGirl!

M. Joan January 31, 2004

maybe it was because i used creole mustard instead of dijon, but this didn't work out for me. its a sauce i may use to drizzle onto some other salad, but it didn't wilt down and embrace the cabbage like i expected. maybe a lighter, napa cabbage would work better with it.

allison_marie January 24, 2010

Wonderful! It tastes nothing like coleslaw, but it's delish none the less :) So quick and easy to make!

JESMom July 28, 2008

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