Total Time
3hrs 10mins
Prep 10 mins
Cook 3 hrs

Tangy and easy coleslaw without the heavy mayonaise to bog you down. A mustard lover's dream.

Ingredients Nutrition


  1. Mix all ingredients together and refridgerate for at least 3 hours.


Most Helpful

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!

KLHquilts January 13, 2008

This recipe is a hit with every single person that trys it! The salad has become a regular staple with our weekend 'sandwich feasts' and sits along side the pickles and olives at all family gatherings. The recipe has a fabulous marriage of the tangy, sweet, and hot flavors.

Chef Schmitty October 29, 2005

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a