Southern Mustard Coleslaw

Name: Southern Mustard Coleslaw
Prep time: 20 min
Total time: 20 min
Yield: 10 servings
Cuisine: Southern
Ingredients: 1 medium head (about 2 lb) (900 g) green cabbage, outer leaves removed, quartered, core removed, very thinly shredded (about 10 cups); 2 medium (150 g) carrots, peeled and coarsely grated; 3 whole (45 g) green onions, thinly sliced, white and green parts (optional); 2 teaspoons (8 g) kosher salt, for salting the cabbage (Diamond Crystal; use half if using fine salt); ¾ cup (170 g) mayonnaise, full-fat; ¼ cup (60 g) yellow mustard, classic prepared yellow mustard; ¼ cup (50 g) granulated sugar; 3 tablespoons (45 ml) distilled white vinegar; ½ teaspoon (1 g) celery seed (optional); ½ teaspoon (1 g) black pepper, freshly ground; hot sauce, a few dashes, to taste (optional)

From the MyKitchenBank Kitchen

A tangy, creamy, bright-yellow slaw with yellow mustard, mayo, and a touch of sugar, the classic partner for barbecue pork, fried chicken, and fish sandwiches. Salting the cabbage first keeps it crisp and keeps the dressing from watering down.

Prep: 20 min
Cook: —
Wait: 2 hr 30 min
Total: 2 hr 50 min
Makes: About 8 cups (10 side servings)

Jump to recipe ♡ Save

Ingredients

10 servings

For the slaw
1 medium head (about 2 lb) (900 g) green cabbage, outer leaves removed, quartered, core removed, very thinly shredded (about 10 cups)
2 medium (150 g) carrots, peeled and coarsely grated
3 whole (45 g) green onions, thinly sliced, white and green parts (optional)
2 teaspoons (8 g) kosher salt, for salting the cabbage (Diamond Crystal; use half if using fine salt)
For the dressing
¾ cup (170 g) mayonnaise, full-fat
¼ cup (60 g) yellow mustard, classic prepared yellow mustard
¼ cup (50 g) granulated sugar
3 tablespoons (45 ml) distilled white vinegar
½ teaspoon (1 g) celery seed (optional)
½ teaspoon (1 g) black pepper, freshly ground
hot sauce, a few dashes, to taste (optional)

Equipment (7)

Large colander
Large mixing bowl (4–5 quart / 4–5 L)
Sharp chef's knife, mandoline, or food processor with shredding disk
Box grater
Medium bowl for dressing
Whisk
Clean kitchen towel or paper towels

Steps

Before you start

Plan for about 2½ hours total: 30 minutes to salt the cabbage and 2 hours to chill, so the flavors blend.
Use plain, bright yellow ballpark-style mustard, not Dijon or whole-grain, for the classic flavor and color.
A food processor with a shredding disk speeds things up, or use a sharp knife or mandoline.

1
Shred the cabbage
- Remove any wilted outer leaves from the cabbage.
- Quarter it through the core, cut out the core, then slice each quarter as thinly as you can, about ⅛-inch (3 mm) wide, using a knife, mandoline, or food processor.
- Roughly chop any very long strands so they fit on a fork.
+ Show details− Hide details
Ready when: Cabbage is in thin, even shreds, about 10 cups.
Tip: Thin shreds soak up the dressing and stay tender; thick pieces stay stiff.
2
Salt the cabbage
- Put the shredded cabbage in a large colander set over a bowl or in the sink.
- Sprinkle with the 2 teaspoons kosher salt and toss with your hands to distribute.
- Let it stand for 30 minutes.
+ Show details− Hide details
Ready when: Cabbage looks slightly wilted and a few tablespoons of liquid have drained.
3
Make the dressing
- While the cabbage drains, whisk the mayonnaise, yellow mustard, sugar, white vinegar, celery seed, and pepper in a medium bowl for about 1 minute.
- Add hot sauce if using.
+ Show details− Hide details
Ready when: Dressing is smooth, uniformly yellow, and no sugar grains are visible when you rub a bit between your fingers.
Tip: The dressing should taste a little too tangy and sweet on its own; the cabbage will mellow it.
4
Rinse and dry
- Rinse the salted cabbage under cold running water for about 30 seconds, tossing to remove surface salt.
- Squeeze handfuls firmly, then spread on a clean kitchen towel and pat very dry.
+ Show details− Hide details
Ready when: A handful of cabbage feels damp, not dripping, when squeezed, and tastes lightly seasoned rather than salty.
Tip: Skipping the rinse can make the slaw too salty; skipping the drying makes the dressing watery.
5
Combine the slaw
- In a large bowl, combine the dried cabbage, grated carrots, and green onions if using.
- Pour the dressing over and toss with tongs or clean hands for about 1 minute, until every shred is coated.
+ Show details− Hide details
Ready when: No dry cabbage or pools of dressing remain; everything is evenly yellow.
6
Chill to blend
- Cover the bowl and refrigerate for at least 2 hours, or up to 24 hours, so the cabbage softens slightly and the flavors meld.
+ Show details− Hide details
Ready when: Cabbage is tender-crisp and the slaw tastes tangy, sweet, and well blended.
7
Taste and serve
- Stir the slaw well.
- Taste and adjust with a pinch of salt, a splash of vinegar for tang, or a pinch of sugar for sweetness.
- Serve cold.
+ Show details− Hide details
Ready when: Balanced flavor: tangy first, then sweet, with a mild mustard finish.
Tip: If it looks loose after chilling, stir in a spoonful of mayonnaise; the slaw releases a little liquid as it sits.

Good to know

Tips

Shred the cabbage as thinly as you can; fine shreds become tender in the dressing without turning soggy.
Don't skip drying the cabbage after rinsing, since leftover water is the main cause of a runny slaw.
Taste the dressing before mixing; brands of mustard and mayonnaise vary in tang and salt.
For a Carolina barbecue-style sandwich topper, chop the cabbage a bit finer and pile it right onto the pork.

Make ahead

"Make the slaw up to 24 hours ahead and keep it covered in the refrigerator. For the crispest texture, salt, rinse, and dry the cabbage and mix the dressing up to 2 days ahead, storing them separately, then toss together at least 2 hours before serving."

Storage & reheating

Refrigerate in an airtight container for up to 4 days; it softens and becomes more watery after day 2, so drain off excess liquid and stir before serving. Serve cold. Not suitable for freezing, since mayonnaise separates and cabbage turns limp.

Substitutions

mayonnaise → half mayonnaise, half plain Greek yogurt. Lighter and tangier; use the same total volume.
distilled white vinegar → apple cider vinegar. Gives a slightly fruitier tang; use the same amount.
green cabbage → 1 (14-oz / 400 g) bag coleslaw mix, or half green and half red cabbage. Skip the carrots if the bag already contains them; red cabbage will tint the slaw.
granulated sugar → honey. Use 3 tablespoons (about 65 g) and whisk well into the dressing.