Yellow Mustard Coleslaw

Yellow Mustard Coleslaw is the perfect sweet, tangy, crispy coleslaw to accompany BBQ. It is a must have with my BBQ Pulled Pork Sandwiches! I always get asked for this recipe. I can’t take credit for this Yellow Mustard Coleslaw recipe.  I found it at BBQ competitor and BBQ blogger  The MeatWave.  It deserves to be on every BBQ party table. It is a classic American recipe and should be in your repertoire.

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Yellow Mustard Coleslaw

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.

Course Vegetable

Prep Time 45 minutes

Total Time 45 minutes

Author Homemade Italian Cooking with Cara

Ingredients

• 1/3 cup mayonnaise
• 1/3 cup yellow mustard
• 1/3 cup cider vinegar
• 1/3 cup sugar
• 2 tablespoons hot sauce
• 1 teaspoon celery seeds
• 1 large head green cabbage
• 3 large carrots peeled
• 2/3 cup sugar
• 1/3 cup kosher salt

Instructions

• 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.
• Keep refrigerated until ready to serve.