Tangy Southern Mustard Coleslaw Recipe
A complex flavor that's tangy, creamy, slightly sweet and spicy. Which makes it perfect for pulled pork or even better...slaw dogs!
Prep Time15 minutes mins
59 minutes mins
Total Time15 minutes mins
Course: Side Dish
Cuisine: American, BBQ
Keyword: barbecue, Gluten-Free, mustard coleslaw, side dish, summer, vegan, Vegetarian
Servings: 8
Calories: 88kcal
Author: Leigh Harris
Slaw Ingredients
- 6 cups green cabbage shredded
- 2 cups purple cabbage shredded
- 1/2 cup sweet onion shredded
- 1 cup red bell pepper diced small (or bell pepper of your choice)
- 1/3 cup carrot shredded
- 1/4 cup celery shredded
Dressing
- 6 tablespoons apple cider vinegar
- 6 tablespoons yellow prepared mustard
- 1/4 cup ketchup
- 1/4 cup sour cream
- 2 tablespoons mayonnaise
- 1 1/2 teaspoons salt
- 1/4 teaspoon cayenne pepper (or more if desired)
Combine the green cabbage, purple cabbage, onion, bell pepper, carrot, and celery in a large bowl and mix well.
6 cups green cabbage, 2 cups purple cabbage, 1/2 cup sweet onion, 1 cup red bell pepper, 1/3 cup carrot, 1/4 cup celery
In a medium-size bowl, whisk together the apple cider vinegar, yellow prepared mustard, ketchup, sour cream, mayonnaise, salt, and cayenne pepper until smooth.
6 tablespoons apple cider vinegar, 6 tablespoons yellow prepared mustard, 1/4 cup ketchup, 1/4 cup sour cream, 2 tablespoons mayonnaise, 1 1/2 teaspoons salt, 1/4 teaspoon cayenne pepper
Pour the dressing over cabbage mixture and stir to coat evenly.
Chill at least 1 hour and serve.
Substitute two packages of prepared slaw mix if desired.
Storing - Place in an airtight container and refrigerate for 3 to 4 days.
Serving: 8g | Calories: 88kcal | Carbohydrates: 10g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 683mg | Potassium: 279mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1905IU | Vitamin C: 57.2mg | Calcium: 52mg | Iron: 0.7mg