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- Mustard Coleslaw
-
- 1 Head of cabboge chopped into square pieces.
- 3 Large carrots grated.
- 1/2 Cup of mayonnaise
- 1/2 Cup of mustard.
- 1/4 Cup of Vinegar
- 1 Tsp. Celery seeds
- Salt and Pepper to taste.
- Directions
- Combine the grated carrot and chopped cabbage in a large bowl. Mix the last five ingredients together and pour over the cabbage and carrots and toss well. *The flavor is much better after it has sat in the fridge for a couple of hours. *Also, my mom never really measures ingredients, so feel free to adjust according to your taste! My favorite thing about her coleslaw recipe is that it isn’t your typical classic coleslaw that is sweet and slightly tangy. Rather, hers is a mustard slaw, so its super tangy!
- Provided by:
- Hedie Kennedy Arizona Farm Bureau Communications Intern
Where You Can Buy Ingredients:
| Farmers |
|---|
|
Sheep Springs Sheep Co dba Dobson Family Farm Inc.
Marc Pedersen Chandler, AZ, 85248View details |
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Mustard Coleslaw
Combine the grated carrot and chopped cabbage in a large bowl. Mix the last five ingredients together and pour over the cabbage and carrots and toss well.
*The flavor is much better after it has sat in the fridge for a couple of hours.
*Also, my mom never really measures ingredients, so feel free to adjust according to your taste!
My favorite thing about her coleslaw recipe is that it isn’t your typical classic coleslaw that is sweet and slightly tangy. Rather, hers is a mustard slaw, so its super tangy!
