Mustard Slaw Food

MUSTARD COLESLAW

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.

SWEET, HOT MUSTARD SLAW

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.

MUSTARD COLESLAW

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.

CARROT-MUSTARD SLAW

Steps:

• Soak a thinly sliced red onion in water for 15 minutes; drain. Whisk 1 1/2 tablespoons dijon mustard, 2 tablespoons white wine vinegar and 1 tablespoon capers. Whisk in 1/3 cup olive oil, and salt and pepper to taste. Toss with 1 pound shredded carrots, 2 thinly sliced celery stalks, the onion slices and 1/4 cup chopped dill.

MUSTARD COLE SLAW

Steps:

• In large bowl, combine cabbage, carrots, pepper, and green onions.
• For the dressing, in medium-size bowl, combine oil, vinegar, sugar, mustard, salt, pepper, and mustard seeds. Fold in sour cream.
• Pour dressing over vegetables; toss to mix well. Cover and refrigerate slaw 1 hour before serving.

HOT MUSTARD SLAW

Steps:

• Shred cabbage.
• Cut bacon into pieces and fry until crisp.
• Beat 1 egg. Add sugar, vinegar and mustard. Mix well.
• Add egg mixture to bacon and its grease, stirring rapidly for a minute and then pour hot dressing over cabbage.
• Serve hot.

MUSTARD COLE SLAW

Steps:

• Core the cabbage; cut cabbage into broad, round slices (about 1/3 inch thick); then chop crosswise so that you end up with a pile of chopped cabbage.
• Place the chopped cabbage in a large bowl and add the bell pepper, onions, carrots, celery seeds, salt, and pepper.
• Toss everything with the lemon juice and set aside.
• Add the mustard to another bowl; blend in the sugar and vinegar.
• Add the mustard mixture to the cabbage mixture; toss to blend well.
• Add the hot sauce to taste; adjust seasoning.
• Serve right away or store in the refrigerator for as long as a week.

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.

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.