Texas Mustard Coleslaw 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.

TEXAS COLESLAW

Steps:

• In a large bowl add the cabbage, carrots, apples, onions, and pecans. Mix well and set aside.
• In a small bowl combine the mustard and water. Whisk in the olive oil; add the sugar, cayenne, cumin, orange juice, and creme fraiche and blend well. Taste and season with salt and pepper. Pour the dressing over the cabbage mixture and toss well to coat. Mound onto a platter and garnish with mint leaves.

MUSTARDY COLESLAW RECIPE

Steps:

• For the Dressing: In a small bowl, whisk together mayonnaise, mustard, vinegar, sugar, hot sauce, and celery seeds.
• 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.

MUSTARD COLESLAW

Steps:

• For dressing, in a small bowl, combine the mustard, vinegar, sour cream, ketchup, mayonnaise, salt and cayenne. Stir in the sugar. , In a large bowl, combine the cabbage, onion, green pepper, carrot and celery. Add desired amount of dressing; toss until well coated. Refrigerate until serving. Refrigerate any leftover dressing. Serve with a slotted spoon.

TEXAS COLESLAW

Steps:

• In a large bowl, whisk together the mayonnaise, lime juice, cumin, salt and pepper. Add the cabbage, carrot, green onions and radishes and stir until well-combined. Chill at least an hour before serving.

HONEY MUSTARD COLESLAW

Steps:

• Place coleslaw mix in a large bowl. Combine the remaining ingredients. Pour over coleslaw mix and toss to coat. Chill until serving.

TEXAS MUSTARD COLESLAW

Steps:

• Shred enough cabbage to make 12 cups.
• Combine cabbage, dill pickle, and onion in a large bowl; set aside.
• Combine remaining ingredients in a bowl; stir well.
• Pour over cabbage mixture; toss.
• Cover and chill.
• Yield: 14 to 16 servings.

TEXAS YELLOW "COLD SLAW"

Steps:

• In a medium saucepan, bring the vinegar, brown sugar, celery seed, turmeric, ginger, and allspice to a boil over medium-high heat. Stir in the onion, remove from the heat, and allow to stand for 5 minutes to cool.
• Meanwhile, toss the cabbage, cucumber and bell pepper together in a serving bowl.
• Whisk the olive oil into the cooled vinegar mixture until combined. Pour the onion-turmeric vinaigrette over the vegetables and toss to coat. Season, to taste, with salt and pepper and serve.

TEXAS COLESLAW

Steps:

• Cook time is chill time.
• In a large bowl stir together the green cabbage, red cabbage, jicama, yellow pepper, green pepper, and raisins.
• Stir together the sour cream, mayonnaise, jalapeno pepper, sugar, cumin, salt, and pepper. Pour dressing over cabbage mixture; toss to coat.
• Cover and chill for 1 to 24 hours. Gently stir chopped avocado into coleslaw just before serving.