Whole-grain dijon mustard makes this coleslaw a treat to eat!
I’m always left with a half a head of cabbage after St. Patrick’s Day and I’m always looking for ways to use it up before I forget about it and it goes bad.
Since I planned to make some KFC Copycat Fried Chicken this week, I could think of nothing better to use that cabbage in but coleslaw.
Recently I bought some whole-grain dijon mustard because I really wanted to try it. So I used some of it in my French Onion Soup Pork Chops and liked it so much I wanted to use it in other dishes as well.
There’s lots of coleslaw recipes out there–and some use mustard. Mostly the mustard they use are the yellow or “fireman’s” mustard in the dressing. I figured I could easily substitute dijon.
The dijon works very well in the dressing. The one thing I like about the whole grain is that there’s that little extra crunch from the whole mustard seeds in it. The whole grain variety is not as intense as the creamy kind. I’d go as far to say that the grainy kind is so good, you can eat it alone with a spoon. Yep, it’s more expensive, but I think for the taste alone, it’s worth it because you can use it in and on so many things. If you already have regular dijon in the fridge, substitute that but I’d say use a tad less than what the recipe calls for because of the more intense taste.
This is nice eaten right after you toss the dressing into it–then it’s like a nice shredded cabbage salad. Letting it sit turns it into coleslaw–coleslaw is really a pickle of sorts. The bulk will reduce somewhat as it “pickles” like any slaw. You’ll also end up with more dressing than you started with because the process of pickling will draw water out of the cabbage–so when you first mix in the dressing it’ll look like you went “cheap” with it. But it will be enough 🙂
- 4-5 cups shredded cabbage
- 1 tsp kosher salt
- 1/2 cup mayonnaise
- 2 tbs white wine or champagne vinegar see NOTES
- 2 tsp sugar
- 1 tsp celery seed
- 1 tbs whole-grain dijon mustard see NOTES
- Place shredded cabbage and salt in a large bowl and toss to coat; let sit 10 minutes
- Mix dressing ingredients together in a small bowl then mix with the cabbage.
- Cover and refrigerate for at least 4 hours--the longer the better.