Description
I enjoy a wide variety of coleslaws, but this mustard slaw may be my fave. The combo of hot and sweet has a proven track record for pleasing palates. Salting and massaging your cabbage first (aka ‘cassage’) will help draw out water, which sweetens up the flavor, as well as produce a flexible, yet still crunchy texture, which I think is lacking in many other ‘chop and mix’ recipes. Garnished here with chives and chive blossoms.
Ingredients
- 1 tablespoon kosher salt
- 1 pound cabbage
- ¼ cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon coarse-grain mustard
- 1 tablespoon honey, or more to taste
- ½ teaspoon cayenne pepper, or to taste
- 1 tablespoon apple cider vinegar
Instructions
- Halve and quarter the head of cabbage and cut out the core. Slice across into 1/2-inch ribbons. Place cabbage in a bowl and sprinkle in salt. Massage cabbage until it begins to soften
- about 1 minute. Let rest for 10 minutes
- tossing occasionally. Transfer cabbage to a colander and rinse well under cold water. Let drain thoroughly.
- Mix mayonnaise
- Dijon mustard
- grain mustard
- honey
- cayenne pepper
- and vinegar together in a large bowl.
- Squeeze cabbage as dry as possible and add to the dressing. Mix until thoroughly combined. Cover top in plastic wrap and refrigerate at least 1 hour. Toss and taste before serving.
Prep Time: 20 mins
Total Time: 1 hr 30 mins
Servings: 4