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

Print Recipe Add to Recipe Box Go to Collections

Dijon Coleslaw

Whole-grain dijon mustard makes this coleslaw a treat to eat!

Prep Time10 minutes mins

Total Time10 minutes mins

Course: salads

Cuisine: American

Keyword: coleslaw, coleslaw recipe, dijon

Servings: 4 -6

Calories: 227kcal

Author: Judith Hannemann

Ingredients

• 4-5 cups shredded cabbage
• 1 tsp kosher salt

DRESSING

• 1/2 cup mayonnaise
• 2 tbsp white wine or champagne vinegar see NOTES
• 2 tsp sugar
• 1 tsp celery seed
• 1 tbsp whole-grain dijon mustard see NOTES

Instructions

• 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.

Notes

Regular dijon may be substituted but use 1/2 tbs as the flavor is more intense.

White vinegar may be substituted but the wine/champagne vinegar will taste a lot better.

Nutrition

Serving: 1serving | Calories: 227kcal | Carbohydrates: 7g | Protein: 1g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 816mg | Potassium: 119mg | Fiber: 2g | Sugar: 5g | Vitamin A: 87IU | Vitamin C: 26mg | Calcium: 37mg | Iron: 1mg

The post Dijon Coleslaw appeared first on The Midnight Baker.

Kicked-Up Coleslaw

If you have any raw cabbage left over from St. Patty’s day, here’s a way to use it up.

This cole slaw is marvelous.  Don’t be fooled by the amount of garlic powder–it’s not a typo.  It uses a lot, but the taste is divine.

Ordinarily, I don’t use shredded carrot.  Genuine cole slaw doesn’t contain carrot.  I know many restaurants and cooks do use it, and it’s pretty good, but it wasn’t ever part of the original recipe.  I just happen to have some leftover carrots–surprise–so I used some.

Not your usual cole slaw

What I change up in here is, of course, the addition of garlic powder.  I also sub cider vinegar for the regular white.  It tastes great with malt vinegar too (the main vinegar used in UK and on chips or as we call them, french fries).  I don’t add mustard in the dressing but I do use Old Bay Seasoning.  The Old Bay is what makes it SING–along with the combo of the garlic powder.

I prefer shredding with my tried-and-true 8-inch chef knife because it really SHREDS.  I find a food processor’s shredding blade sadly inadequate, but if your mileage varies and you prefer that, by all means.  A mandoline will work–sorta–until you get down to the base of the piece of cabbage.  Then you have to shred with the knife anyway.  I started out this time using my mandoline, since it get sad from not being used so much, but had to end up with the knife so I just did the rest of the cabbage that way.  I do have to clean the mandoline–but that’s another story

Aaaaannnd–it’s served with THIS

 

Print Recipe Add to Recipe Box Go to Collections

Kicked-Up Cole Slaw

This cole slaw is marvelous.  Don’t be fooled by the amount of garlic powder–it’s not a typo.  It uses a lot, but the taste is divine.

Prep Time15 minutes mins

Total Time15 minutes mins

Course: salads, Side Dish

Cuisine: American

Keyword: cabbage salads, coleslaw recipe

Servings: 8 -10

Calories: 220kcal

Author: Judith Hannemann

Ingredients

• 5-6 cups shredded cabbage
• 1/4 cup shredded carrot
• 1 cup mayonnaise
• 1 tbs water
• 2 tbs cider vinegar
• 1 tbs garlic powder
• 2 tbs sugar
• 1/2 tsp kosher salt
• 1 tsp Old Bay Seasoning
• 1/4 tsp black pepper

US Customary - Metric

Instructions

• Place shredded cabbage and carrots in a large bowl.
• Mix remaining ingredients in a small bowl. Pour over cabbage and mix well to coat. Coleslaw may appear "dry," but water will release as it sets (pickles).
• Cover and refrigerate for at least 2 hours. The longer it sits, the more it "pickles" and there will be plenty of juice.
• Serves 8-10 as a side dish

Nutrition

Serving: 1serving | Calories: 220kcal | Carbohydrates: 7g | Protein: 1g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 335mg | Potassium: 105mg | Fiber: 1g | Sugar: 5g | Vitamin A: 736IU | Vitamin C: 16mg | Calcium: 24mg | Iron: 1mg

Kicked-Up Coleslaw

The post Kicked-Up Cole Slaw appeared first on The Midnight Baker.