MUSTARD COLESLAW
This is an amazing coleslaw that tastes good with any meal. I especially like serving it with barbecue pork sandwiches.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 24 servings.
Number Of Ingredients 13
Steps:
- For dressing, in a small bowl, combine the mustard, vinegar, sour cream, ketchup, mayonnaise, salt and cayenne. Stir in the sugar. , In a large bowl, combine the cabbage, onion, green pepper, carrot and celery. Add desired amount of dressing; toss until well coated. Refrigerate until serving. Refrigerate any leftover dressing. Serve with a slotted spoon.
Nutrition Facts : Calories 103 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 470mg sodium, Carbohydrate 18g carbohydrate (14g sugars, Fiber 2g fiber), Protein 2g protein.
MUSTARD COLESLAW
Adding mustard into the dressing for this coleslaw creates an incredible amount of flavor that won't have you reaching for the standard mayo slaw anytime soon.
Provided by Joshua Bousel
Categories Vegetarian
Time 25m
Yield 10-12 servings
Number Of Ingredients 12
Steps:
- For the Dressing: Whisk together mayonnaise, mustard, vinegar, sugar, hot sauce, and celery seeds in small bowl.
- 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.
LEONARD'S BARBEQUE SWEET MUSTARD COLESLAW
Provided by Food Network
Categories side-dish
Time 20m
Yield 4 quarts of coleslaw
Number Of Ingredients 8
Steps:
- Using a large mixing bowl, mix mustard, mayonnaise, vinegar, sugar and salt together until smooth. Next place the 5 pounds of finely chopped cabbage into a large mixing bowl. Then pour the liquid solution over the cabbage. Then add 1/2 cup diced sweet red bell pepper and 2 tablespoons of celery seed. Mix until all ingredients are evenly blended.
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.
Nutrition Facts : Calories 101 kcal, Carbohydrate 14 g, Cholesterol 3 mg, Fiber 3 g, Protein 2 g, SaturatedFat 1 g, Sodium 233 mg, Sugar 10 g, Fat 5 g, ServingSize Serves 10-12, UnsaturatedFat 0 g
COLE SLAW WITH MUSTARD AND HORSERADISH
Provided by Ree Drummond : Food Network
Categories side-dish
Time 20m
Yield 12 servings
Number Of Ingredients 16
Steps:
- In a large bowl, whisk together the mayonnaise, sour cream, mustard, milk, horseradish, sugar, celery seed, hot sauce and some salt and pepper. Taste and adjust the seasoning.
- In a separate large bowl, add the carrots, apples, jicama, onions and cabbage. Add half the dressing and toss to coat. Add more dressing if needed. Garnish with cilantro and serve.
HONEY MUSTARD COLESLAW
I tinkered around with a family cole slaw recipe until I arrived at this sweet & tangy combination. The packaged shredded cabbage is a real time-saver, and the honey helps the dressing come together faster. An added bonus is there no mess to clean up!
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 5 servings.
Number Of Ingredients 7
Steps:
- Place coleslaw mix in a large bowl. Combine the remaining ingredients. Pour over coleslaw mix and toss to coat. Chill until serving.
Nutrition Facts : Calories 216 calories, Fat 18g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 232mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 2g fiber), Protein 1g protein.
HONEY-MUSTARD COLESLAW WITH APPLES
No shredding required! Slaw mix makes it oh-so-simple.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 12
Number Of Ingredients 4
Steps:
- In large bowl, toss all ingredients.
- Serve immediately, or cover and refrigerate up to 24 hours before serving.
Nutrition Facts : Calories 80, Carbohydrate 12 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 8 g, TransFat 0 g
SWEET, HOT MUSTARD SLAW
I enjoy a wide variety of coleslaws, but this mustard slaw may be my fave. The combo of hot and sweet has a proven track record for pleasing palates. Salting and massaging your cabbage first (aka 'cassage') will help draw out water, which sweetens up the flavor, as well as produce a flexible, yet still crunchy texture, which I think is lacking in many other 'chop and mix' recipes. Garnished here with chives and chive blossoms.
Provided by Chef John
Categories Salad Coleslaw Recipes With Mayo
Time 1h30m
Yield 4
Number Of Ingredients 8
Steps:
- Halve and quarter the head of cabbage and cut out the core. Slice across into 1/2-inch ribbons. Place cabbage in a bowl and sprinkle in salt. Massage cabbage until it begins to soften, about 1 minute. Let rest for 10 minutes, tossing occasionally. Transfer cabbage to a colander and rinse well under cold water. Let drain thoroughly.
- Mix mayonnaise, Dijon mustard, grain mustard, honey, cayenne pepper, and vinegar together in a large bowl.
- Squeeze cabbage as dry as possible and add to the dressing. Mix until thoroughly combined. Cover top in plastic wrap and refrigerate at least 1 hour. Toss and taste before serving.
Nutrition Facts : Calories 156.1 calories, Carbohydrate 13.8 g, Cholesterol 5.2 mg, Fat 11.1 g, Fiber 2.9 g, Protein 1.6 g, SaturatedFat 1.7 g, Sodium 1770.9 mg, Sugar 8.1 g
HORSERADISH MUSTARD SLAW
The perfect slaw for your burger.
Provided by Emily Schweiss
Categories Salad Coleslaw Recipes With Mayo
Time 1h
Yield 10
Number Of Ingredients 14
Steps:
- Combine cabbage, carrots, and celery in a large bowl. Whisk vinegar sugar, salt, and pepper together in a small bowl; pour over cabbage and stir until well coated. Refrigerate cabbage mixture for 15 minutes.
- Mix mayonnaise, horseradish, and mustard together in a bowl; stir into cabbage mixture. Add parsley, celery seed, onion powder, and mustard; mix well. Refrigerate until chilled, at least 30 minutes.
Nutrition Facts : Calories 207.9 calories, Carbohydrate 11.9 g, Cholesterol 8.4 mg, Fat 17.7 g, Fiber 2 g, Protein 1.1 g, SaturatedFat 2.7 g, Sodium 561.1 mg, Sugar 8.1 g
MEMPHIS MUSTARD COLESLAW TANGY AND HOT!
This is a very tangy slaw from "Raichlen on Ribs'' by Steve Raichlen. Great book if you don't have it. Definitely a keeper for all of you BBQ Grill experts out there. Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do, I would appreciate feedback, Thanks ! ZWT REGION: United States of America.
Provided by kiwidutch
Categories Greens
Time 20m
Yield 4 cups
Number Of Ingredients 9
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.
Nutrition Facts : Calories 180.3, Fat 10.8, SaturatedFat 1.4, Sodium 258, Carbohydrate 20.6, Fiber 4.4, Sugar 16.1, Protein 2.9
HONEY MUSTARD CRUNCHY COLESLAW
A flavorful blend of mayo, honey mustard and cider vinegar makes a terrific dressing for this from-scratch coleslaw recipe.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 12 servings, 1/2 cup each
Number Of Ingredients 7
Steps:
- Combine first 4 ingredients in large bowl.
- Mix mayo, mustard and vinegar until blended. Add to vegetable mixture; mix lightly.
- Refrigerate 1 hour.
Nutrition Facts : Calories 50, Fat 3 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
TEXAS MUSTARD COLESLAW
Make this to accompany a cookout,a barbecue, or a covered-dish dinner. It is appealing and simple to prepare.
Provided by Sharon123
Categories Southwestern U.S.
Time 15m
Yield 14-16 serving(s)
Number Of Ingredients 9
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.
CLASSIC HOMEMADE COLESLAW
Forget shop-bought versions and make a homemade slaw. It's an ideal side dish for barbecues or to serve with burgers, salads, sandwiches and more
Provided by Anna Glover
Categories Side dish
Time 15m
Yield Serves 8 as a side
Number Of Ingredients 9
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.
Nutrition Facts : Calories 105 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium
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