Mustard is my favorite condiment. Bill and I had lunch at Red Robin yesterday, where he watched me smear my burger with mustard. He told me that’s as bad as putting ketchup on a hot dog, which I would never do.
Grandpa always spread his bread with mustard, so I learned about mustard at an early age. But then, I always loved Miracle Whip spread on white bread for an after school snack too…
Speaking of Red Robin ~ have you been there lately and noticed a $1.99 charge on your bill for Entertainment Tax? Seriously now!
Anyway, if you like mustard, here’s your slaw ~ that’s the secret ingredient with this fantastic slaw.
Mellow yellow mustard gives the slaw just enough bite; without overpowering the slaw, like a pungent spicy hot mustard.
Adding the combination of mayo, a little sugar, half-and-half, celery seed, and a splash of vinegar makes the dressing creamy, sweet and tangy, having a very balanced flavor.
Purchase a bag of shredded cabbage mixture to eliminate your doing the doing the shredding and/or to save time.
This slaw is perfect with burgers, fish sandwiches or on pulled pork sandwiches.
You will be hooked from the first bite, and hopefully your mustard naysayers will too!
This is pretty tasty slaw!
5 cups white cabbage, shredded
1 cup red cabbage, shredded
1 carrot, shredded
1 small onion, finely chopped
½ cup half-and-half
3 tablespoons yellow mustard
3 tablespoons cider vinegar
2 tablespoons mayonnaise
1 clove garlic
1 teaspoon celery seed
1 teaspoon kosher salt
Mix vegetables in a large bowl.
Blend everything else in the blender or whisk well.
Pour over cabbage and toss.
Makes 6 cups
“He shoveled the bacon out on a plate and broke the eggs in the hot grease, and they jumped and fluttered their edges to brown lace and make clucking sounds.”~ John Steinbeck, East of Eden