Mustardcoleslaw Recipes

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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



Mustard Coleslaw image

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.

3/4 cup prepared mustard
3/4 cup cider vinegar
1/2 cup sour cream
1/2 cup ketchup
1/4 cup mayonnaise
1 tablespoon salt
1/2 teaspoon cayenne pepper
1-1/4 cups sugar
2 medium heads cabbage (about 4 pounds), shredded
1 medium onion, finely chopped
1 medium green pepper, chopped
1 large carrot, shredded
1 celery rib, finely chopped

LEONARD'S BARBEQUE SWEET MUSTARD COLESLAW

Provided by Food Network

Categories     side-dish

Time 20m

Yield 4 quarts of coleslaw

Number Of Ingredients 8



Leonard's Barbeque Sweet Mustard Coleslaw image

Steps:

  • Using a large mixing bowl, mix mustard, mayonnaise, vinegar, sugar and salt together until smooth. Next place the 5 pounds of finely chopped cabbage into a large mixing bowl. Then pour the liquid solution over the cabbage. Then add 1/2 cup diced sweet red bell pepper and 2 tablespoons of celery seed. Mix until all ingredients are evenly blended.

1 cup mustard
1 cup heavy mayonnaise
1 cup vinegar
1 1/2 cups sugar
1 tablespoon salt
5 pounds finely chopped cabbage
1/2 cup diced sweet red bell pepper
2 tablespoons celery seed

COLE SLAW WITH MUSTARD AND HORSERADISH

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 20m

Yield 12 servings

Number Of Ingredients 16



Cole Slaw with Mustard and Horseradish image

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.

1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup whole-grain mustard
1/4 cup milk
2 tablespoons prepared white horseradish
2 tablespoons sugar
1 teaspoon celery seed
2 dashes hot sauce
Kosher salt and freshly ground black pepper
1 cup shredded carrots
2 apples, peeled and finely diced
1 medium jicama, shredded
1 red onion, thinly sliced
1/2 head green cabbage, finely sliced
1/2 head red cabbage, finely sliced
Fresh cilantro leaves, for garnish

TRADITIONAL COLESLAW

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 15m

Number Of Ingredients 9



Traditional Coleslaw image

Steps:

  • Shred cabbage with a sharp knife. Grate carrots; combine with cabbage in a large bowl.
  • In a small bowl, whisk together mayonnaise, sour cream, vinegar, sugar, celery seed, salt, and pepper. Add dressing to cabbage mixture, and toss to combine. Serve immediately, or store in the refrigerator for up to 2 days.

1/4 head (about 1 pound) green cabbage
2 carrots
1/3 cup mayonnaise
1/3 cup sour cream
1 tablespoon cider vinegar
1 tablespoon sugar
1/2 teaspoon celery seed
1/4 teaspoon salt
1/8 teaspoon pepper

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



Honey Mustard Coleslaw image

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.

1 package (14 ounces) coleslaw mix
1/2 cup mayonnaise
2 tablespoons honey
1 tablespoon cider vinegar
1 tablespoon spicy brown mustard
1/2 teaspoon lemon-pepper seasoning
1/8 teaspoon celery seed

TRADITIONAL CREAMY COLESLAW

A traditional creamy coleslaw.

Provided by J.D. Bailey

Categories     Salad     Coleslaw Recipes     With Mayo

Time 1h10m

Yield 12

Number Of Ingredients 11



Traditional Creamy Coleslaw image

Steps:

  • Whisk mayonnaise, sugar, rice wine vinegar, lemon juice, horseradish, onion powder, dry mustard, celery salt, salt, and black pepper in a large mixing bowl, stirring to dissolve sugar. Fold coleslaw mix into dressing. Cover bowl and refrigerate 1 hour before serving.

Nutrition Facts : Calories 203.7 calories, Carbohydrate 13.9 g, Cholesterol 12.3 mg, Fat 16.3 g, Fiber 1.1 g, Protein 1.1 g, SaturatedFat 2.4 g, Sodium 331.6 mg, Sugar 5 g

1 cup mayonnaise
¼ cup white sugar
2 tablespoons seasoned rice wine vinegar
1 ½ tablespoons lemon juice
1 tablespoon prepared horseradish
½ teaspoon onion powder
½ teaspoon dry mustard
½ teaspoon celery salt
½ teaspoon salt
½ teaspoon ground black pepper
1 (28 ounce) package coleslaw mix

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.

Provided by Chef John

Categories     Salad     Coleslaw Recipes     With Mayo

Time 1h30m

Yield 4

Number Of Ingredients 8



Sweet, Hot Mustard Slaw image

Steps:

  • 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.

Nutrition Facts : Calories 156.1 calories, Carbohydrate 13.8 g, Cholesterol 5.2 mg, Fat 11.1 g, Fiber 2.9 g, Protein 1.6 g, SaturatedFat 1.7 g, Sodium 1770.9 mg, Sugar 8.1 g

1 tablespoon kosher salt
1 pound cabbage
¼ cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon coarse-grain mustard
1 tablespoon honey, or more to taste
½ teaspoon cayenne pepper, or to taste
1 tablespoon apple cider vinegar

MUSTARD COLE SLAW

This is a favorite when our family cooks BBQ brisket, potato salad and beans. Very creamy mustard dressing.

Provided by True Texas

Categories     Low Protein

Time 20m

Yield 6 serving(s)

Number Of Ingredients 12



Mustard Cole Slaw image

Steps:

  • In large bowl, combine cabbage, carrots, pepper, and green onions.
  • For the dressing, in medium-size bowl, combine oil, vinegar, sugar, mustard, salt, pepper, and mustard seeds. Fold in sour cream.
  • Pour dressing over vegetables; toss to mix well. Cover and refrigerate slaw 1 hour before serving.

Nutrition Facts : Calories 246.6, Fat 22.4, SaturatedFat 4.9, Cholesterol 8.4, Sodium 243.5, Carbohydrate 11.1, Fiber 2.1, Sugar 7.3, Protein 1.8

2 cups firmly packed shredded green cabbage
1 cup firmly packed shredded carrot (2 lg)
1 sweet red pepper, thinly sliced
1 bunch green onion, thinly sliced
1/2 cup vegetable oil
1/4 cup cider vinegar
2 tablespoons sugar
2 tablespoons yellow mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon mustard seeds
1/2 cup sour cream

MEMPHIS MUSTARD COLESLAW TANGY AND HOT!

This is a very tangy slaw from "Raichlen on Ribs'' by Steve Raichlen. Great book if you don't have it. Definitely a keeper for all of you BBQ Grill experts out there. Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do, I would appreciate feedback, Thanks ! ZWT REGION: United States of America.

Provided by kiwidutch

Categories     Greens

Time 20m

Yield 4 cups

Number Of Ingredients 9



Memphis Mustard Coleslaw Tangy and Hot! image

Steps:

  • Place mustard and sugar in a non-reactive mixing bowl and whisk to mix. Gradually whisk in vinegar, oil and hot sauce. Season with salt and pepper to taste; the dressing should be highly seasoned. Set dressing aside.
  • Finely chop cabbage in a food processor fitted with a metal chopping blade, running the machine in short bursts; this is a chopped, not a shredded, slaw. Work in several batches so as not to overcrowd processor bowl.
  • Finely grate carrot by hand or use shredding disk of food processor.
  • Add cabbage and carrot to dressing and toss to mix. Taste for seasoning, adding more salt and vinegar as necessary.
  • The slaw tastes best served within a few hours of being made but can be refrigerated, covered, for a day or two.

Nutrition Facts : Calories 180.3, Fat 10.8, SaturatedFat 1.4, Sodium 258, Carbohydrate 20.6, Fiber 4.4, Sugar 16.1, Protein 2.9

3 tablespoons Dijon mustard
3 tablespoons sugar
3 tablespoons distilled white vinegar (or more)
3 tablespoons vegetable oil
1 tablespoon hot sauce, such as Texas Pete
coarse salt (kosher or sea)
fresh ground black pepper
1/2 large green cabbage, cored and cut into 1-inch pieces (for about 4 cups finely chopped)
1 medium carrot, peeled

HONEY MUSTARD CRUNCHY COLESLAW

A flavorful blend of mayo, honey mustard and cider vinegar makes a terrific dressing for this from-scratch coleslaw recipe.

Provided by My Food and Family

Categories     Home

Time 1h15m

Yield 12 servings, 1/2 cup each

Number Of Ingredients 7



Honey Mustard Crunchy Coleslaw image

Steps:

  • Combine first 4 ingredients in large bowl.
  • Mix mayo, mustard and vinegar until blended. Add to vegetable mixture; mix lightly.
  • Refrigerate 1 hour.

Nutrition Facts : Calories 50, Fat 3 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g

2 cups each shredded green and red cabbage
2 cups shredded carrots
1 green pepper, finely chopped
2 Tbsp. grated Spanish onions
1/2 cup KRAFT Light Mayo
1 Tbsp. GREY POUPON Savory Honey Mustard
1 tsp. HEINZ Apple Cider Vinegar

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