Hey Judes Mayo And Mustard Coleslaw Food

MUSTARDY COLESLAW RECIPE

Steps:

• For the Dressing: In a small bowl, whisk together mayonnaise, mustard, vinegar, sugar, hot sauce, and celery seeds.
• For the Slaw: Combine cabbage and carrot in a large bowl. Sprinkle with sugar and salt and toss to combine. Let stand five minutes, then transfer to a large colander and rinse thoroughly under cold running water.
• Transfer vegetables to a salad spinner and spin dry. Alternatively, transfer to a large rimmed baking sheet lined with a triple layer of paper towels or a clean kitchen towel and blot mixture dry with more towels. Return to large bowl.
• Pour dressing over vegetables and toss to coat. Adjust seasoning to taste with salt, pepper, and/or sugar.

THE BEST CREAMY COLESLAW

Steps:

• Toss together the cabbage and carrots in a large bowl.
• Whisk together the mayonnaise, sour cream, vinegar, mustard, honey and celery salt in a medium bowl. Pour the dressing over the shredded vegetables and toss to coat. Season with salt and pepper. Cover and refrigerate for 30 minutes. Season with more salt and pepper before serving.

COLESLAW

Steps:

• Place the cabbage and carrots in a very large mixing bowl.
• In a small bowl, whisk to combine the mayonnaise, apple cider vinegar, mustard if using, salt, and pepper.
• Pour the dressing all over the cabbage, and toss well to combine.
• Let the cole slaw rest in the fridge for at least 30 minutes before serving, then enjoy!

HEY JUDE'S MAYO AND MUSTARD COLESLAW

Steps:

• Combine mayonnaise, vinegar, mustard, hot sauce and sugar in a large serving bowl; mix well.
• Add coleslaw mix and cilantro; mix to combine.
• Serve!

CLASSIC HOMEMADE COLESLAW

Steps:

• Remove any bruised or damaged outer cabbage leaves. Halve through the stem, and remove the dense core with a sharp knife and discard. Put cut side down onto a chopping board, and slice as finely as you can into thin shreds. You can also do this on a mandoline (you might want to quarter before slicing) or in a food processor with the shredding attachment. Tip into a bowl.
• Grate the carrots on a box grater to coarsely shred, or cut into thin strips using a julienne peeled or the grater attachment on the food processor. Tip into the bowl. Finely slice the onion, and thin as you can, and add to the bowl with the other veg. Add the herbs if using. A mixture is nice if you have some to use up.
• In a jug, whisk the mustard, mayo, yogurt and vinegar. Season well, and taste for sharpness and creamy. Add more vinegar if you like.
• Tip the dressing into the veg bowl, and mix everything together well with a large spoon. Stir so all the veg gets coated lightly in the dressing. Sprinkle with a few pinches of paprika, and serve straight away. Can be covered and chilled for up to 3 days. Mix well before serving.

TEXAS MUSTARD COLESLAW

Steps:

• Shred enough cabbage to make 12 cups.
• Combine cabbage, dill pickle, and onion in a large bowl; set aside.
• Combine remaining ingredients in a bowl; stir well.
• Pour over cabbage mixture; toss.
• Cover and chill.
• Yield: 14 to 16 servings.

REFRIGERATOR COLESLAW

Steps:

• Toss the cabbage, onion and carrots together in a large bowl.
• Boil the remaining ingredients together and pour over the vegetables.
• Toss just once and let sit at room temperature 1 and 1/2 hours.
• Toss salad once more, cover, and store in the refrigerator overnight before serving.

LEONARD'S BARBEQUE SWEET MUSTARD COLESLAW

Steps:

• Using a mixing bowl, combine the mustard, mayonnaise, vinegar, sugar and salt together until smooth.
• Place the 5 pounds of finely chopped cabbage into a large mixing bowl. Pour the liquid solution over the cabbage.
• Add the red bell pepper and celery seed. Mix until all ingredients are evenly blended. Chill until ready to serve.

MEMPHIS MUSTARD COLESLAW TANGY AND HOT!

Steps:

• Place mustard and sugar in a non-reactive mixing bowl and whisk to mix. Gradually whisk in vinegar, oil and hot sauce. Season with salt and pepper to taste; the dressing should be highly seasoned. Set dressing aside.
• Finely chop cabbage in a food processor fitted with a metal chopping blade, running the machine in short bursts; this is a chopped, not a shredded, slaw. Work in several batches so as not to overcrowd processor bowl.
• Finely grate carrot by hand or use shredding disk of food processor.
• Add cabbage and carrot to dressing and toss to mix. Taste for seasoning, adding more salt and vinegar as necessary.
• The slaw tastes best served within a few hours of being made but can be refrigerated, covered, for a day or two.