Mustard and BBQ go great together. In South Carolina and Georgia, they put mustard in their BBQ sauce. In Central North Carolina many include mustard in their coleslaw.
It’s important to note that this recipe does not contain added salt. Besides that fact that it isn’t really need the added salt, if you decide to take a short-cut and buy a bag of shredded green and red cabbage at the grocery store, added salt will draw out the red in the red cabbage and within 24 hours your slaw will not look very appetizing.
1/2 Cup Distilled White Vinegar
1/2 Cup Mayonnaise
1/2 Cup Yellow Prepared Mustard
1/2 Cup White Sugar
1 Tsp Celery Seed
1/2 Tsp Dry Mustard
1/2 Tsp Black Pepper
1/4 Tsp Onion Powder
Combine all of the sauce ingredients in a bowl and stir until well blended.
Makes enough for 2 pounds of chopped or shredded cabbage (traditionally,
finely chopped cabbage is used, as shown in the photo above).
Combine desired amount of sauce with cabbage, stir well, and refrigerate for at least 2 hours before serving.
Store the coleslaw and any unused sauce in a covered containers in the refrigerator for up to 2 weeks.
Decrease mayonnaise to 1/4 cup for a stronger mustard flavor.
Add in some diced carrot and/or bell pepper.
If desired, stir in salt to taste just before serving.