Mustard Coleslaw Recipe

4.5 1 4
Mustard Coleslaw Recipe
Mustard Coleslaw Recipe photo by Taste of Home
Publisher Photo

Mustard Coleslaw Recipe

Read Reviews
4.5 1 4
Publisher Photo
This is an amazing coleslaw that tastes good with any meal. I especially like serving it with barbecue pork sandwiches.
Recommended: Fish Fry Recipes
MAKES:
24 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
24 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 3/4 cup prepared mustard
  • 3/4 cup cider vinegar
  • 1/2 cup sour cream
  • 1/2 cup ketchup
  • 1/4 cup mayonnaise
  • 1 tablespoon salt
  • 1/2 teaspoon cayenne pepper
  • 1-1/4 cups sugar
  • 2 medium heads cabbage (about 4 pounds), shredded
  • 1 medium onion, finely chopped
  • 1 medium green pepper, chopped
  • 1 large carrot, shredded
  • 1 celery rib, finely chopped

Directions

For dressing, in a 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 and toss until well coated. Refrigerate until serving. Refrigerate any leftover dressing. Serve with a slotted spoon. Yield: 24 servings.
Originally published as Mustard Coleslaw in Taste of Home June/July 2006, p39

Nutritional Facts

1/2 cup: 103 calories, 3g fat (1g saturated fat), 4mg cholesterol, 470mg sodium, 18g carbohydrate (14g sugars, 2g fiber), 2g protein.

  • 3/4 cup prepared mustard
  • 3/4 cup cider vinegar
  • 1/2 cup sour cream
  • 1/2 cup ketchup
  • 1/4 cup mayonnaise
  • 1 tablespoon salt
  • 1/2 teaspoon cayenne pepper
  • 1-1/4 cups sugar
  • 2 medium heads cabbage (about 4 pounds), shredded
  • 1 medium onion, finely chopped
  • 1 medium green pepper, chopped
  • 1 large carrot, shredded
  • 1 celery rib, finely chopped
  1. For dressing, in a bowl, combine the mustard, vinegar, sour cream, ketchup, mayonnaise, salt and cayenne. Stir in the sugar.
  2. In a large bowl, combine the cabbage, onion, green pepper, carrot and celery. Add desired amount of dressing and toss until well coated. Refrigerate until serving. Refrigerate any leftover dressing. Serve with a slotted spoon. Yield: 24 servings.
Originally published as Mustard Coleslaw in Taste of Home June/July 2006, p39

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dublinlab User ID: 1682119 72465
Reviewed Jul. 15, 2013

"Use the full amount of cabbage if not a little extra."

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