Creamy Savoy Slaw With Chardonnay Mustard Dressing Recipes

MUSTARD COLESLAW

Steps:

• For the Dressing: Whisk together mayonnaise, mustard, vinegar, sugar, hot sauce, and celery seeds in small bowl.
• For the Slaw: 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.

THE BEST CREAMY COLESLAW

Steps:

• Toss together the cabbage and carrots in a large bowl.
• Whisk together the mayonnaise, sour cream, vinegar, mustard, honey and celery salt in a medium bowl. Pour the dressing over the shredded vegetables and toss to coat. Season with salt and pepper. Cover and refrigerate for 30 minutes. Season with more salt and pepper before serving.

SERIOUSLY GOOD HOMEMADE COLESLAW

Steps:

• Quarter the cabbage through the core, and then cut out the core. Cut each quarter crosswise in half and finely shred. Place the shredded cabbage in a very large bowl (you will have 6 to 8 cups).
• Add the shredded carrot and parsley to the cabbage and toss to mix.
• In a separate bowl, stir the mayonnaise, vinegar, mustard, celery seeds, salt, and pepper together. Taste for acidity and seasoning, then adjust as desired. If the dressing tastes too tart and you prefer a sweeter coleslaw, stir in the optional sugar.
• Pour two-thirds of the dressing over the cabbage and carrot then mix well. (Clean hands are the quickest tool).
• If the coleslaw seems dry, add a little more of the dressing. Eat right away or let it sit in the refrigerator for about an hour to let the flavors mingle and the cabbage to soften.

CREAMY SAVOY SLAW WITH CHARDONNAY MUSTARD DRESSING

Steps:

• Thinly sliced the cabbage and add to a bowl large enough to toss the salad.
• In a mason jar (or any jar with a tight fitting lid) combine mayo, vinegar, oil, sugar, and mustard. Tightly close lid and shake until dressing is well combined. Taste for salt and adjust as required.
• Pour dressing over cabbage and red onion. Toss well. Sprinkle salad with sliced almonds before serving.

SPICY AND CREAMY SLAW

Steps:

• Combine red onion and vinegar in a small bowl; add ½-1 chile, depending on the heat of your chile and your preference; season with salt and pepper. Let sit 10 minutes. Whisk in garlic, yogurt, oil, and lemon zest and juice; set dressing aside.
• Cut cabbage in half through core. Remove core; discard. Tear leaves into 2" irregular pieces and place in a large bowl. Season with salt and massage and scrunch firmly with your hands for a minute or so to soften. Pour reserved dressing over cabbage and toss with your hands to coat. Season with more salt if needed (cabbage can take a good amount of salt).
• Toss in dill just before serving.
• Do Ahead: Dressing can be made 12 hours ahead; cover and chill. Slaw (without dill) can be made 1 day ahead; cover and chill.

TRADITIONAL CREAMY COLESLAW

Steps:

• Whisk mayonnaise, sugar, rice wine vinegar, lemon juice, horseradish, onion powder, dry mustard, celery salt, salt, and black pepper in a large mixing bowl, stirring to dissolve sugar. Fold coleslaw mix into dressing. Cover bowl and refrigerate 1 hour before serving.

CLASSIC COLESLAW WITH CREAMY DRESSING

Steps:

• Whisk together mustard, vinegar, lemon juice, sugar, salt, mayonnaise, and sour cream in a small bowl. Refrigerate dressing, covered, until ready to use, or up to 2 days.
• Put cabbage, carrots, and onion (if desired) in a large bowl. Pour in dressing, and toss thoroughly. Refrigerate, covered, until slaw begins to soften, 1 to 2 hours. If not using immediately, refrigerate, covered, up to 2 days. Just before serving, toss coleslaw again.

CREAMY SLAW

Steps:

• In a large salad bowl, toss the cabbage, carrots and green pepper. In a small bowl, whisk the remaining ingredients. Pour over cabbage mixture and toss to coat. Chill for at least 2-3 hours.