Anybody got any good recipes for a mustard base cole slaw? Leonard's in Memphis has the best I have ever eaten. Anyone know this recipe?

I'm not sure I've ever had -- or thought about -- a mustard cole slaw... but now that you mention it... hmmmmmm

I have this recipe for a mustard sauce that I use on pulled pork (after it's served in its traditional vinegar sauce), or even on chicken. It might work in small quantities over shredded cabbage... i dunno. Probably would need more water or vinegar to thin out a bit. I might give it a try. If you do, let us know if it works!

2 tablespoons vegetable oil
1/2 cup minced onions
1 cup yellow mustard
1/2 cup fresh lemon juice
3/4 cup water
1/4 cup brown sugar, packed
1/4 cup white vinegar
1 teaspoon celery seeds
1 teaspoon salt

Heat the oil in a medium-size nonreactive saucepan over medium heat. Add the onions and saut� until translucent, about 3 to 4 minutes. Add the rest of the ingredients, and blend them well. Bring the mixture to a boil, then reduce the heat and simmer for 15 to 20 minutes, stirring occasionally.

I'm just not a huge slaw fan, so I don't know of any, but, you might check out this recipe page, they have 46 slaw recipes, maybe one with mustard. Towards the bottom, left column.

Slaw recipes

Hot link, Smokin'. I've been looking for a Freezer Slaw to use in my Hunting Camp MRE's to put on Pulled Pork Sammies. Found it. Thanks!

Found this on a Cajun website:

Mustard Slaw

Yield: 10 Servings

5 tb Mayonnaise, (heaping)
1 ts Louisiana hot sauce
2 tb Yellow mustard (heaping)
2 tb Ketchup
2 tb Olive oil
1 tb Wine vinegar
1 ts Garlic salt
1 tb Lea & Perrins
1 ea Juice of mediums size lemon
3 ts Salt (to taste)
4 ea Bell peppers, sliced
2 ea Onions, medium, shredded
1 ea Large cabbage, shredded

Put mayonnaise and mustard in a bowl large enough to hold complete
mixture, but shaped so that the mixture can be beaten with a fork.
Beat mayonnaise and mustard until combined. Add olive oil slowly,
beating all the time. Beat until mixture has returned to the
thickness of original mayonnaise. Add Louisiana hot sauce, continuing
to beat. Add ketchup and keep beating. Add salt and garlic salt,
beating all the time. Add wine vinegar (this will thin the sauce
down). Beat this thoroughly, adding the lemon juice as you do so.
Taste for salt and pepper. Place shredded cabbage, peppers, and
onions in a large salad bowl. pour sauce over and toss well. This
should be done about an hour before serving. Tastes even better the next day!

For those who don't feel like looking thru 46 slaw recipes, here's Memphis slaw from the site Smokin' mentioned.

Slaw with calendula blossoms? Maple syrup?