Combine prepared vegetables (cabbage, carrot, jalepeno, and onion) and salt together in a strainer over the sink.
Let sit at least 15 minutes (1-2 hours is better) to drain. This keeps the finished slaw from being nasty and watery.
Rinse the vegetables under cold water and let dry. In a bowl or plastic bag, place in the refrigerator until ready to use, up to one day.
To make dressing, combine mustards, vinegar, chili sauce, mayonnaise, sour cream (or Greek yogurt), and sugar in a medium, non-reactive saucepan. Bring to a boil. Add ...
Combine mayonnaise, vinegar, mustard, hot sauce and sugar in a large serving bowl; mix well.
Add coleslaw mix and cilantro; mix to combine.
Serve!
Place coleslaw in non-reactive bowl.
Whisk together sugar and next seven ingredients thoroughly, plus onion if using.
Pour over coleslaw mix and stir to coat. May add paprika at this point, if desired.
Refrigerate at least 2 hours before serving.
Note: Mix may seem dry at first, but will loosen up after cabbage reacts to the dressing and releases it's moisture. Also, when I've made my traditional coleslaw recipe, I grate my onion, because I don't like the minced bits.
Combine cabbage, onion, and 1 cup carrot in a large bowl. Combine white wine vinegar, sugar, mustard, mayonnaise, salt, black pepper, and red pepper in a small bowl; stir well with a whisk.
Add the mustard mixture to cabbage mixture, and toss well to coat. Cover and chill for 20 minutes. Stir before serving.
he hamburger buns, topped with coleslaw (recipe follows), if using.
For
Place mustard and sugar in a non-
Mix together mayonnaise, honey and mustard in large bowl. Stir in remaining ingredients; chill.
Makes 6 servings.
Using a mixing bowl, combine the mustard, mayonnaise, vinegar, sugar and salt together until smooth.
Place the 5 pounds of finely chopped cabbage into a large mixing bowl. Pour the liquid solution over the cabbage.
Add the red bell pepper and celery seed. Mix until all ingredients are evenly blended. Chill until ready to serve.
For the dressing, stir together mayonnaise, sour cream, honey, and mustard in a small bowl; cover and chill.
For the salad, combine cabbage, romaine lettuce, radishes, and green onions in a large bowl.
To serve, add dressing to cabbage mixture; toss lightly to coat, sprinkle with pecans if desired.
small bowl, add the mustard and cranberry sauce and stir
he skin.
Prepare the mustard sauce: pour the marinade/juice
Brush steak with 1 tablespoon Chipotle Honey Dressing.
Grill or broil steak to desired doneness.
Let stand 5 minutes before cutting into thin slices.
Divide spinach, cucumber, red onion and red pepper on two large plates.
Arrange sliced steak on top of each.
Drizzle with Chipotle Honey Mustard Dressing, to taste.
Sprinkle with feta cheese and onions, if desired.
hole30 mayo: Place the yolks, mustard, lemon juice and garlic in
To make the coleslaw, combine all ingredients in a large bowl and toss to combine. Season to taste.
Combine almond butter, mustard, honey, oil and nutmeg in a large bowl. Add pork and turn to coat. Cover and refrigerate for 3 hours or overnight.
Preheat grill and oil grates. Grill pork for 10 mins, or until browned all over, brushing occasionally with marinade. Cover pork and let rest for 10 mins. Slice thickly.
Serve pork with coleslaw.
Mix the dressing the night before you intend to use it.
Mix the coleslaw and dressing together before the meal.
The coleslaw looks dry at first, but do not be fooled.
There is plenty of dressing.
This recipe doubles really well for 2 pounds of coleslaw.
Enjoy.
hicken, combine sauces, sugar, vinegar, mustard and garlic in medium saucepan
Preheat grill. In a small saucepan, combine chili, molasses, oregano and mustard. Simmer over low heat for 5 mins.
Meanwhile, grill hot dogs for 7 mins, or until plump and juicy. Stuff into hot dog buns and top with chili, coleslaw, mustard, ketchup and pickle relish.
In a skillet on low heat toast pine nuts until golden brown stirring regularly and set aside until cool before adding to slaw.
Combine mayonnaise, sweet pickles, yellow mustard, honey, salt and pepper and set aside.
In a large mixing bowl add the pre-shredded coleslaw mix, dried cranberries, toasted pine nuts and celery and top with mayonnaise/mustard mixture made earlier, mix well and serve.
Best served immediately to enjoy crunchiness of pine nuts but definitely still good the next day! Mmmm Mmmm Good!
f each cutlet with the mustard. Dip into breadcrumbs to coat
For the burger mixture, place tuna in a food processor and pulse until just chopped. Transfer to a bowl. Mix in mustard, ginger and lemon zest. Season. Shape into 4 patties. Cover and chill 10 mins, until firm.
Meanwhile, for the coleslaw, whisk together mayonnaise and vinegar. Add carrot, cabbage and onion. Season and toss to combine.
Heat oil in a pan on medium. Sear patties 2-3 mins each side, until just cooked through. Layer coleslaw, tuna patties and extra mayonnaise in rolls and serve.