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.