Mustard Cole Slaw

"You must use French’s yellow mustard"
 
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Ready In:
1hr
Ingredients:
12
Serves:
6
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ingredients

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directions

  • Core the cabbage; cut cabbage into broad, round slices (about 1/3 inch thick); then chop crosswise so that you end up with a pile of chopped cabbage.
  • Place the chopped cabbage in a large bowl and add the bell pepper, onions, carrots, celery seeds, salt, and pepper.
  • Toss everything with the lemon juice and set aside.
  • Add the mustard to another bowl; blend in the sugar and vinegar.
  • Add the mustard mixture to the cabbage mixture; toss to blend well.
  • Add the hot sauce to taste; adjust seasoning.
  • Serve right away or store in the refrigerator for as long as a week.

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Reviews

  1. This was actually my first time to make mustard cole slaw, but it was very easy to make and I liked the fact that it had no mayo, so it has a longer shelf life in the refig. I served this with smoked pork at a public cityfest. I was covered up in requests for this recipe. Thanks so much for sharing.
     
  2. This recipe was very good and easy to make. I wanted some slaw to go on pulled pork sandwiches and thought I would try this. It was very tasty. I used bagged cole slaw mix to save time and the only thing I left out were the celery seeds. I will be making this again. It was very tasty and the people we had over for dinner asked for the recipe. Thanks for posting.
     
  3. I liked this very much. I was looking for a cole slaw recipe that was a little different, and this fit the bill perfectly! The tang of the mustard and the zing of the hot sauce really added a depth of flavor that was great. I will be making this again!
     
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