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 sautï¿½ 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.
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!
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