I was never a coleslaw fan. It always tasted so bland and watery. Even our favorite pub has crappy fresh-made slaw.
Then I tasted real home made slaw. I’m in love. Nothing says summer to me like cool, crisp, flavorful coleslaw. Where you can actually taste and identify the vegetables and the dressing merely compliments them, not hide them.
This recipe if from the aforementioned Cooking Light magazine. Hubby and I love mustard and this recipe is a hit!
Tangy Mustard Coleslaw
7 cups finely shredded cabbage (I like to throw in a bit of red cabbage if I have it)
1 cup thin sliced red onion
1/4 cup white wine vinegar
2 Tbs sugar (use caution here, you can always add more later)
2 Tbs whole grain mustard (oh the choices!)
2-3 Tbs mayonnaise (someday I’ll make my own)
1/8 tsp salt & pepper
pinch of ground red pepper
*Combine cabbage, onion and carrot in a large bowl. Combine remaining ingredients in a small bowl and stir well (It might not look like enough dressing but it’s the perfect amount). Pour over cabbage mixture and toss well to coat. Chill before serving.*
It was a hot day yesterday and I had a spontaneous urge to make this slaw for lunch. De-licious!
And just because I felt like it, I made a malted milkshake too!