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Mustard Cole Slaw | No Thanks to Cake

Servings 6


  • 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!