Blackberry Farm’s Sweet and Spicy Foothills Coleslaw

Blackberry Farm’s Sweet and Spicy Foothills Coleslaw

Prep Time


Cook Time



6 people

For maximum crunch, this zippy variation on classic coleslaw should be made no more than 2 hours before serving. The dish makes a fine companion to fried chicken or burgers.

Recipe courtesy of Williams-Sonoma


  • 3 tablespoons Dijon mustard
  • 1/4 cup firmly packed light brown sugar
  • 3 tablespoons malt vinegar
  • 1 1/2 teaspoon mustard seed oil or very spicy mustard such as English or German
  • 1 1/2 teaspoon kosher salt, plus more, to taste
  • 1/4 teaspoon freshly ground pepper, plus more, to taste
  • 1 cup mayonnaise
  • 3 cups thinly sliced red cabbage
  • 3 cups thinly sliced green cabbage
  • 1 1/2 cups shredded carrots
  • 3/4 cup shredded red onion


  • 1 In a large bowl, whisk together the Dijon mustard, brown sugar, malt vinegar, mustard seed oil, the 1 1/2 teaspoon salt and the 1/4 teaspoon pepper, whisking until the sugar dissolves. Whisk in the mayonnaise.
  • 2 Add the red and green cabbages, the carrots and onion and toss until the vegetables are coated. Cover and refrigerate for 30 minutes.
  • 3 Strain the coleslaw. Taste and season it with more salt or pepper if desired.


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