Sweet, Hot Mustard Slaw
Ingredients1 h 30 m servings 156
- 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.
- 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 5
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.
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 cab...
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!