Being from the south, I’ve always eaten a LOT of coleslaw. Whether it’s a vinegary slaw or a mayonaisse-based slaw, I’ve always been a fan.
My fabulous sister in law (Beth – Please note that I’m giving you credit for this…) talked me into making this last week after she and the Virginia folks had devoured it at dinner. The only good thing about Beth and Jason being on the East coast is that she can try recipes two hours before I do and catch me on the way home from the gym with all the details. I needed to stop at the grocery to pick up bananas anyway, so a few more items in the basket worked out just fine – – especially when the end result looked like this.
I absolutely loved this slaw. It’s hard to believe that it didn’t have some sort of mayo in it, instead just mustard. Yum! I even took a serving to work to eat as a snack… and was incredibly excited to eat it mid-morning.
Mustard Cole Slaw | No Thanks to Cake
- 4 cups coleslaw mix with carrots
- ½ cup red bell pepper, sliced
- 1 Tbsp. yellow mustard
- 1 Tbsp. canola oil
- 1 Tbsp. apple cider vinegar
- 2 Tbsp. sugar
- ½ tsp. black pepper
- ½ tsp. salt
Place coleslaw mix and peppers in a large bowl.
Mix the remaining 6 ingredients in a small bowl. Whisk to combine. Note: At this point, the sauce will look like a peppery honey mustard. I used the full 1/2 tsp. of black pepper and loved it, but if you're not into spice, just use 1/4 tsp.
Place coleslaw in the refrigerator for about 15 minutes for the dressing to set in. Note: When I got the salad out of the fridge, I noticed that much of the slaw had already wilted. This revealed a lot of extra sauce, to which I made the decision to add the rest of the slaw mix.
Serve slaw as a side dish to your favorite main course, or as a topping to a sandwich. Note: Below I served it with Grilled Chicken topped with Mustard BBQ Sauce and steamed broccoli. So good!