Best 14 Mustard Coleslaw Recipes

HONEY MUSTARD COLESLAW

Steps:

• Place coleslaw mix in a large bowl. Combine the remaining ingredients. Pour over coleslaw mix and toss to coat. Chill until serving.

LEONARD'S BARBEQUE SWEET MUSTARD COLESLAW

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.

HONEY MUSTARD VINAIGRETTE COLESLAW DRESSING

Steps:

• Use heaping tablespoons of the mustard (sometimes I use a combination of yellow and spicy mustard-whatever I have on hand).
• Place all ingredients in a jar adding the salt and pepper to taste. Shake until well combined.
• This will keep for weeks in the refrigerator, just shake well before using.

MUSTARD COLESLAW

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.

HONEY-MUSTARD-HORSERADISH COLESLAW

Steps:

• Combine salad ingredients in a large bowl.
• In a small bowl, combine dressing ingredients; whisk until well blended.
• Mix dressing with salad ingredients and refrigerate an hour or two before serving.

MEMPHIS STYLE MUSTARD COLESLAW RECIPE

Steps:

• Combine prepared vegetables (cabbage, carrot, jalepeño, and onion) and salt together in a strainer over the sink.
• Let sit at least 15 minutes (1-2 hours is better) to drain. This keeps the finished slaw from being nasty and watery.
• Rinse the vegetables under cold water and let dry. In a bowl or plastic bag, place in the refrigerator until ready to use, up to one day.
• To make dressing, combine mustards, vinegar, chili sauce, mayonnaise, sour cream (or Greek yogurt), and sugar in a medium, non-reactive saucepan. Bring to a boil. Add celery seed. Reduce heat and simmer about 3-5 minutes, until sugar has dissolved.
• Cool to room temperature. Pour over veggies in a large serving bowl. Mix well.
• Refrigerate at least an hour before serving. Perfect on a Memphis barbeque pulled pork sandwich.

LEONARD'S BARBEQUE SWEET MUSTARD COLESLAW

Steps:

• Using a mixing bowl, combine the mustard, mayonnaise, vinegar, sugar and salt together until smooth.
• Place the 5 pounds of finely chopped cabbage into a large mixing bowl. Pour the liquid solution over the cabbage.
• Add the red bell pepper and celery seed. Mix until all ingredients are evenly blended. Chill until ready to serve.

TEXAS MUSTARD COLESLAW

Steps:

• Shred enough cabbage to make 12 cups.
• Combine cabbage, dill pickle, and onion in a large bowl; set aside.
• Combine remaining ingredients in a bowl; stir well.
• Pour over cabbage mixture; toss.
• Cover and chill.
• Yield: 14 to 16 servings.

HONEY DIJON MUSTARD AND POPPY SEED COLESLAW WITH CRANBERRIES AND TOASTED ALMONDS

Steps:

• Spray a small skillet lightly with olive oil cooking spray and place over medium-low heat. Cook and stir almonds in the skillet until lightly golden brown and fragrant, 2 to 3 minutes. Remove from heat and transfer to a bowl to cool.
• Stir cabbage, cranberries, green bell pepper, celery, and chives in a salad bowl. Toss toasted almonds with cabbage mixture. Whisk mayonnaise, honey-Dijon mustard, honey, and poppy seeds together in a small bowl. Stir dressing into slaw until coated. Season with salt and black pepper.

TENNESSEE MUSTARD COLESLAW

Steps:

• 1. Whisk together all ingredients, except cabbage. Mix well and pour over cabbage. Mix well to coat well. Chill ,until ready to serve. This salad is so good- give it a try, please. Note: Can add other veggies to this also, such as shredded carrots, or raw asparagus shredded, or shredded radish and can use red cabbage.

ASIAN COLESLAW WITH MISO MUSTARD DRESSING

Steps:

• 1.In a bowl, combine the vinegar, sugar and 1/4 teaspoon of salt. Add the celery leaves; toss to coat. Let stand for 10 minutes. 2.In a bowl, mix the mustard, mayonnaise and miso. Add the cabbages and celery ribs and toss to coat; season with salt. Transfer the slaw to a serving bowl. Top with the celery leaves and serve

HEY JUDE'S MAYO AND MUSTARD COLESLAW

Steps:

• Combine mayonnaise, vinegar, mustard, hot sauce and sugar in a large serving bowl; mix well.
• Add coleslaw mix and cilantro; mix to combine.
• Serve!

HONEY MUSTARD COLESLAW WITH RADISHES

Steps:

• For the dressing, stir together mayonnaise, sour cream, honey, and mustard in a small bowl; cover and chill.
• For the salad, combine cabbage, romaine lettuce, radishes, and green onions in a large bowl.
• To serve, add dressing to cabbage mixture; toss lightly to coat, sprinkle with pecans if desired.

HONEY MUSTARD COLESLAW WITH CRANBERRIES AND ALMONDS RECIPE - (4.5/5)

Steps:

• Combine ccoleslaw mix, TOASTED almonds, cranberries, celery, green onions (scallions), and green pepper in a large plastic bowl with a snap-on lid. Combine all dressing ingredients, adding salt and pepper to taste, and refrigerate until ready to serve. Pour dressing over slaw just before serving. Stir well.