Yellow Mustard Coleslaw is the perfect sweet, tangy, crispy coleslaw to accompany BBQ. It is a must have with my BBQ Pulled Pork Sandwiches! The perfect balance of mayo and mustard, apple cider vinegar and sugar gives this a great flavor. Celery seed is a must too. Make a big batch for your next BBQ party.
Prep Time 45minutes
Total Time 45minutes
Author Homemade Italian Cooking with Cara
1large head green cabbage
Whisk together mayonnaise, mustard, vinegar, sugar, hot sauce, and celery seeds in small bowl. Refrigerate until ready to dress the slaw.
Using the shred blade of a food processor, feed chunks of green cabbage through the tube until all cabbage is shredded. (Note: You can also shred by hand with a sharp knife).
Using a box grater, grate the carrots using the large holes of the grate. This gives the correct size carrots that you need for a crunchy coleslaw. (Note: The shred blade of the food processor results in too thin/small shreds).
Combine cabbage and carrot in a large bowl. Sprinkle with sugar and salt and toss to combine. Let stand five minutes, then transfer to a large colander and rinse thoroughly under cold running water.
Transfer vegetables to a salad spinner and spin dry. Alternatively, transfer to a large rimmed baking sheet lined with a triple layer of paper towels or a clean kitchen towel and blot mixture dry with more towels. Return to large bowl.
Pour dressing over vegetables and toss to coat. Adjust seasoning to taste with salt, pepper, and/or sugar.