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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Recipe Summary

prep:
20 mins
additional:
1 hr 10 mins
total:
1 hr 30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
For the Dressing:

Directions

Instructions Checklist
  • 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.

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  • 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.

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.

Nutrition Facts

156 calories; protein 1.6g; carbohydrates 13.8g; fat 11.1g; cholesterol 5.2mg; sodium 1770.9mg. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/26/2019
I did as the note suggested and cut the red pepper to 1/4 tea and it was perfect for heat! I substituted tarragon vinegar for the cider vinegar and that for us was a huge winner. Read More
(1)

Most helpful critical review

Rating: 3 stars
06/26/2019
SOME LIKE IT HOT! Just not me. He said to adjust the spice and I did. But apparently not enough. If you are a wimp when it comes to spicy foods HEED HIS WARNING. I didn t add the full amounts yet it was still overly hot to my taste. Prepared it to serve on pulled pork and on the sandwiches it was better. But I d never serve it solo as presented. Read More
9 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/26/2019
I did as the note suggested and cut the red pepper to 1/4 tea and it was perfect for heat! I substituted tarragon vinegar for the cider vinegar and that for us was a huge winner. Read More
(1)
Rating: 5 stars
06/09/2019
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! Read More
(1)
Rating: 5 stars
06/13/2019
Great alternative to the classics sweet coleslaw. This is a little spicy so if that s not appealing to you use less cayenne. Otherwise we followed the recipe exactly.. first time to massage cabbage but it did get softer just as he said it would. The chef gave very clear instructions on how to adjust for your taste. My husband loved it. We ate with BBQ chicken. Read More
(1)
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Rating: 5 stars
02/03/2020
Love this! Great even alone! Read More
Rating: 3 stars
06/26/2019
SOME LIKE IT HOT! Just not me. He said to adjust the spice and I did. But apparently not enough. If you are a wimp when it comes to spicy foods HEED HIS WARNING. I didn t add the full amounts yet it was still overly hot to my taste. Prepared it to serve on pulled pork and on the sandwiches it was better. But I d never serve it solo as presented. Read More
Rating: 5 stars
07/04/2020
I added some caraway seed to the mix. But that's just me cooking. Read More
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