Sweet, Hot Mustard Slaw Recipe

"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."

Ingredients

Adjust

Metric

1 tablespoon kosher salt

1 pound cabbage

For the Dressing:

1/4 cup mayonnaise

2 tablespoons Dijon mustard

1 tablespoon coarse-grain mustard

1 tablespoon honey, or more to taste

1/2 teaspoon cayenne pepper, or to taste

1 tablespoon apple cider vinegar

Directions

Prep 20 m

Ready In 1 h 30 m

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.

Footnotes

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

Per Serving: 156 calories;11.1 g fat;13.8 g carbohydrates;1.6 g protein;5 mg cholesterol;1771 mg sodium.Full nutrition
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