Mustardy Coleslaw Recipe

• servings: 12 servings
• total time: 10 minutes

Ingredients

For the Dressing:

1/3 cup mayonnaise

1/3 cup yellow mustard

1/3 cup cider vinegar

1/3 cup sugar

2 tablespoons hot sauce, preferably Texas Pete

1 teaspoon celery seeds

For the Slaw Mix:

1 large head green cabbage (about 3 1/2 pounds), finely shredded on a mandoline or by hand

1 large carrot, peeled and grated on the large holes of a box grater

2/3 cup sugar

1/3 cup kosher salt

Directions

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 5 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

• Serving Size: Serves 10-12
• Calories: 101 kcal
• Total Fat: 5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 0 g
• Cholesterol: 3 mg
• Sodium: 233 mg
• Total Carbohydrate: 14 g
• Dietary Fiber: 3 g
• Total Sugars: 10 g
• Protein: 2 g