Adding mustard into the dressing for this coleslaw creates an incredible amount of flavor that won’t have you reaching for the standard mayo slaw anytime soon.
Why this recipe works:
- A sugar-and-salt mixture purges the cabbage of excess moisture, leaving it tender, but still crunchy, and well seasoned.
- Yellow mustard gives just enough bite, without overwhelming the slaw with the heavy hand of a hotter and more pungent mustard.
- Sugar, mayo, and vinegar make the dressing creamy, sweet, and tangy, resulting in a slaw that has a lot going on, but with a very balanced flavor.