Coleslaw-Mustardy Coleslaw

By RoketJSquerl

Ingredients

• For the Dressing:
• 1/3 cup mayonnaise (1 1/3 Tbsp for 1/4 head)
• 1/3 cup yellow mustard (1 1/3 Tbsp for 1/4 head)
• 1/3 cup cider vinegar (1 1/3 Tbsp for 1/4 head)
• 1/3 cup sugar (1 1/3 Tbsp for 1/4 head)
• 2 tablespoons hot sauce, preferably Texas Pete
• 1 teaspoon celery seeds (1/4 tsp for 1/4 head)
• For the Slaw Mix:
• 1 large head green cabbage (about 3 1/2 pounds), finely shredded on a mandoline or by hand
• 1 large carrot, peeled and grated on the large holes of a box grater
• 2/3 cup sugar (1.9 oz. for 1/4 head)
• 1/3 cup kosher salt (.66 oz. for 1/4 head)

Preparation

Step 1

For the Slaw Mix:

Whisk together mayonnaise, mustard, vinegar, sugar, hot sauce, and celery seeds in small bowl.

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.