Southern Mustard Coleslaw
Ingredients
- 14 oz bagged slaw mix (or 1 lb green cabbage, finely shredded + 2 medium carrots, grated)
- ½ cup mayonnaise
- 2 tbsp whole grain mustard
- 2 tbsp apple cider vinegar
- 1 tbsp granulated sugar
- ½ tsp celery seed
- ¾ tsp kosher salt
- ¼ tsp black pepper
Steps
- Salt the cabbage: Toss slaw mix with kosher salt in a large colander. Let sit 15–20 minutes to draw out moisture, then squeeze out as much liquid as possible with your hands or a clean towel.
- Make the dressing: Whisk together mayonnaise, whole grain mustard, apple cider vinegar, sugar, celery seed, and black pepper until smooth and well combined.
- Combine: Add the drained slaw to the bowl and toss thoroughly to coat everything in the dressing.
- Chill: Cover and refrigerate for at least 1 hour before serving. Taste and adjust salt, sugar, or mustard as needed.
Notes
- For extra mustard punch, bump up to 3 tbsp whole grain mustard.
- A mix of green and red cabbage adds nice color.
- This gets better the longer it sits. Overnight is ideal if making ahead for a cookout.
- When using a 14 oz bag, hold back about 1 tbsp of mayo and add more to taste after tossing.