Coleslaw With Mustard Dressing Recipes
COLESLAW WITH MUSTARD SEED DRESSING
Chill this dish before you go and it will still be crunchy when you arrive for a picnic. Time does not include soaking.
Provided by English_Rose
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Soak the vegetables in iced water for 1 hour, drain and dry.
- Bring the dressing ingredients to the boil in a small pan.
- Cook for 1 minute until syrupy, then cool slightly.
- Add to the vegetables and mix well. Chill for 30 minutes.
Nutrition Facts : Calories 358.5, Fat 28.6, SaturatedFat 3.6, Sodium 47.6, Carbohydrate 25.4, Fiber 4.8, Sugar 17.6, Protein 3.3
COLE SLAW WITH MUSTARD AND HORSERADISH
Provided by Ree Drummond : Food Network
Categories side-dish
Time 20m
Yield 12 servings
Number Of Ingredients 16
Steps:
- In a large bowl, whisk together the mayonnaise, sour cream, mustard, milk, horseradish, sugar, celery seed, hot sauce and some salt and pepper. Taste and adjust the seasoning.
- In a separate large bowl, add the carrots, apples, jicama, onions and cabbage. Add half the dressing and toss to coat. Add more dressing if needed. Garnish with cilantro and serve.
THE BEST CREAMY COLESLAW
We made our cool, crunchy slaw with just the right amount of tang from sour cream and vinegar. A bit of honey balances the acidity. This classic summer side dish would be welcome at any picnic or backyard BBQ.
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Toss together the cabbage and carrots in a large bowl.
- Whisk together the mayonnaise, sour cream, vinegar, mustard, honey and celery salt in a medium bowl. Pour the dressing over the shredded vegetables and toss to coat. Season with salt and pepper. Cover and refrigerate for 30 minutes. Season with more salt and pepper before serving.
MUSTARD COLESLAW
This is an amazing coleslaw that tastes good with any meal. I especially like serving it with barbecue pork sandwiches.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 24 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 103 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 470mg sodium, Carbohydrate 18g carbohydrate (14g sugars, Fiber 2g fiber), Protein 2g protein.
SUSAN'S VINAIGRETTE COLESLAW
This is the best recipe for a fresh and light coleslaw that goes well with everything. This is the only coleslaw recipe you'll use once you've tried it.
Provided by SusieQ
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 2h15m
Yield 6
Number Of Ingredients 10
Steps:
- Whisk apple cider vinegar, canola oil, sugar, dry mustard, poppy seeds, black pepper, salt, and hot pepper sauce in a bowl, stirring until sugar has dissolved.
- Mix cabbage with carrots in a large salad bowl and pour dressing over slaw. Stir to coat. Refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 109.2 calories, Carbohydrate 11.1 g, Fat 7.2 g, Fiber 1.8 g, Protein 0.9 g, SaturatedFat 0.5 g, Sodium 124.9 mg, Sugar 8.8 g
HONEY MUSTARD COLESLAW
I tinkered around with a family cole slaw recipe until I arrived at this sweet & tangy combination. The packaged shredded cabbage is a real time-saver, and the honey helps the dressing come together faster. An added bonus is there no mess to clean up!
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 5 servings.
Number Of Ingredients 7
Steps:
- Place coleslaw mix in a large bowl. Combine the remaining ingredients. Pour over coleslaw mix and toss to coat. Chill until serving.
Nutrition Facts : Calories 216 calories, Fat 18g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 232mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 2g fiber), Protein 1g protein.
CLASSIC COLESLAW WITH CREAMY DRESSING
This tangle of cabbage and carrot is dressed with a balance of tangy mustard, mayonnaise, and creamy sour cream to create the standard slaw.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 10
Steps:
- Whisk together mustard, vinegar, lemon juice, sugar, salt, mayonnaise, and sour cream in a small bowl. Refrigerate dressing, covered, until ready to use, or up to 2 days.
- Put cabbage, carrots, and onion (if desired) in a large bowl. Pour in dressing, and toss thoroughly. Refrigerate, covered, until slaw begins to soften, 1 to 2 hours. If not using immediately, refrigerate, covered, up to 2 days. Just before serving, toss coleslaw again.
TANGY DIJON COLESLAW
I slightly altered this from a recipe found in Cooking Light Magazine. I substituted splenda for the sugar and dijon for the whole-grain mustard. Any type of mustard however would be outstanding in this simple dish.
Provided by RobinAnn
Categories Vegetable
Time 30m
Yield 7 serving(s)
Number Of Ingredients 9
Steps:
- Combine first 6 ingredients in a bowl and stir well with a whisk.
- Combine coleslaw mix, carrots and onion in a large bowl.
- Add mustard mixture to cabbage mixture and toss well to coat.
- Cover and chill for 20 to 30 minutes.
- Stir before serving.
Nutrition Facts : Calories 42.1, Fat 0.3, Sodium 116.1, Carbohydrate 9.3, Fiber 2.8, Sugar 5.2, Protein 1.7
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- 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.
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