Coleslaw, the perfect accompaniment to any summer BBQ or picnic. It's a shredded cabbage salad that can be light or heavy, loved or hated. I was that kid who always had to have it as a side at almost any restaurant carrying it growing up. My parents knew I always had a definitive opinion about it as well. I secretly considered myself a child coleslaw connoisseur. That's how much I loved it and needed to taste it anywhere I could. It was either great or horrible, too sweet or just right. Now, coleslaw lovers have very specific opinions on how they like their slaw. There seems to be two categories of coleslaw preference: sweet and extra creamy or tangy and slightly sweet. I definitely am the later; I like it to have a slight sweetness, but more tang.
Tangy yet Sweet Slaw
This mustard slaw has great tang to it with the help of dijon mustard and apple cider vinegar; two ingredients you should always have in your kitchen if you like to cook. Mustard slaw, heavier on vinegar and mustard than other slaws, is a great BBQ side dish and perfect on BBQ pulled pork.
Adding apple to coleslaw is a great way to add a little extra sweetness without adding more sugar. If you look at most coleslaw recipes they have a ton of sugar in them. I love sugar as much as the next person, but I know it's the worst for your body in excess amounts. Added sugar is unfortunately the main culprit to obesity in this country, so even though I know I can't cook without it completely with some recipes, I do my best to eliminate as much as possible without compromising taste or by substituting it with a healthier natural sweetener when possible. You'll also see I add some honey to this dressing; this is again another substitute I use for adding more sweetness.
The Perfect Slaw Shred
Go ahead and buy a cabbage (or grow one) and make your loved ones some delicious coleslaw with a lighter, tangier and brighter taste!Print
Tangy and Slightly Sweet Mustard Slaw
This recipe makes a huge bowl of slaw, so it's a great size for a party or gathering. It's easy to half if need be. Slaw stays crispy, delicious and still attractive for 3 days in fridge.
- Prep Time: 45 minutes
- Total Time: 45 minutes
- Yield: 8-10 1x
- 1 large green cabbage head (about 2.5 lb), washed and cut into 4 quarters leaving heart intact
- 2 large carrots (or 3 smaller ones)
- 2 medium sweet organic apples (I usually use fuji or gala), unpeeled, washed and cored
- 2 Tbs granulated cane sugar
- 1 tsp salt
- ⅓ cup sour cream
- ¼ cup mayonnaise
- ¼ cup apple cider vinegar
- 1 Tbsp sugar
- 2 Tbsp raw honey
- ¼ tsp salt
- ½ tsp ground black pepper
- ½ tsp mustard powder
- 2 Tbsp dijon mustard
- *optional- 1 teaspoon poppy seeds (gives it a great look)
- Shred all 4 quarters of cabbage with mandolin using ⅛-1/4" (Try a couple swipes to check the width), or you can use slicer of box grater or food processor).
- Place shredded cabbage in a colander.
- Shred carrots using large holes on box grater. Add to cabbage.
- Sprinkle with sugar and salt, combine and let drain while you make the dressing.
- Make the Dressing: combine all slaw dressing ingredients in a small bowl and whisk well
- Gently squeeze out any excess liquid by pushing down on cabbage through colander. (DO NOT RINSE).
- Transfer cabbage and carrot mixture to large enough bowl to fit entire slaw.
- Shred unpeeled apples with large holes of box grater and immediately add to cabbage mixture. Add slaw dressing now too (don't let apple sit in cabbage without dressing poured and stirred)
- Stir well to combine. Add poppy seed at this point if you're adding it (I've made it without the poppy seeds and it's just as great, it's more for looks).
- Adjust salt and pepper to taste if need be.
- Let chill in refrigerator at least 1 hr. or 30 min. in freezer for quick chill.
- Serving Size: 1
Oh my!!! I think I actually have all of these ingredients on hand! ....and child coleslaw connoisseur...love it!