I enjoy a wide variety of coleslaws, but this recipe for sweet, hot 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, sweetening the flavor, and yielding a flexible yet still crunchy texture, which I think is lacking in many other "chop and mix" recipes. Garnish with chives and chive blossoms.
Ingredients
- 1 pound cabbage
- 1 tablespoon kosher salt
Instructions
-
1
Halve and quarter cabbage head; cut out and discard core. Slice leaves into ½-inch ribbons; place in a bowl and sprinkle in salt. Massage cabbage until it begins to soften, about 1 minute; set aside for 10 minutes, tossing occasionally. Transfer cabbage to a colander; rinse well under cold water. Drain thoroughly.
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2
Combine mayonnaise, Dijon mustard, whole-grain mustard, honey, cider vinegar, and cayenne pepper in a large bowl.
-
3
Squeeze cabbage as dry as possible; add to dressing. Toss until thoroughly combined. Cover the bowl with plastic wrap and refrigerate at least 1 hour. Toss and taste before serving.
Nutrition Facts
Per serving
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