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."
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Ingredients1 h 30 m servings 156
Original recipe yields 4 servings
- 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. Watch Now
- Mix mayonnaise, Dijon mustard, grain mustard, honey, cayenne pepper, and vinegar together in a large bowl. Watch Now
- 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. Watch Now
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- Chef's Note:
- Of course, vary the sweetness and hotness according to what you're going to serve this with. If I'm going to toss this next too some spicy grilled sausages, then I will tone down the punch, whereas if I'm topping a sweet, smoky pulled pork sandwich, I might be a little more aggressive, like I was here.
- Editor's Note:
- Nutrition data for this recipe includes the full amount of salt. The actual amount consumed will vary.
Per Serving: 156 calories; 11.1 13.8 1.6 5 1771 Full nutrition
ReviewsRead all reviews 2
Another great recipe by Chef John! This was very tasty by itself, but I served mine on top of a pulled pork sandwich. So good, and I can't wait to make it again!