Prep 10 mins
Cook 3 hrs
Tangy and easy coleslaw without the heavy mayonaise to bog you down. A mustard lover's dream.
- 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
- Mix all ingredients together and refridgerate for at least 3 hours.
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!
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.