Recipe by Blanket Girl
Tangy and easy coleslaw without the heavy mayonaise to bog you down. A mustard lover's dream.
Top Review by KLHquilts
I loved this! My husband thought it was a bit too mustard-y, but I thought it was terrific. I used a champagne mustard from Stonewell Kitchens. I left the red pepper flakes out, because it seemed spicy enough with the mustard and hot sauce. The raisins made a lovely contrast to the heat of the mustard. I LOVED the fact that this was so low fat, without all that mayo ...I'll definitely make this again, and try it with all sorts of different mustards. Thanks so much for posting this!
- 1 (16 ounce) bag coleslaw mix (red and green) or 2 cups shredded cabbage (red and green)
- 1 cup shredded carrot
- 1⁄2 cup mustard
- 1⁄4 cup rice vinegar
- 1⁄2 cup raisins
- 2 garlic cloves
- 1 tablespoon red pepper flakes
- 2 teaspoons hot sauce