Total Time
Prep 1 hr
Cook 0 mins

You must use French’s yellow mustard

Ingredients Nutrition


  1. 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.
  2. Place the chopped cabbage in a large bowl and add the bell pepper, onions, carrots, celery seeds, salt, and pepper.
  3. Toss everything with the lemon juice and set aside.
  4. Add the mustard to another bowl; blend in the sugar and vinegar.
  5. Add the mustard mixture to the cabbage mixture; toss to blend well.
  6. Add the hot sauce to taste; adjust seasoning.
  7. Serve right away or store in the refrigerator for as long as a week.


Most Helpful

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.

hootiehoo2u November 01, 2009

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.

Bobbin June 22, 2009

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!

JackieOhNo! March 09, 2009

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