Recipe Index

American | Coleslaw

Posted on May 28, 2013

This is a mustardy coleslaw that is best used as a condiment on hot dogs, sausages, pork sliders, and hamburgers.

Yield: 8 to 10 servings



1/2 head Napa cabbage, shredded

1/2 garlic clove, minced

1 cup thinly sliced red onion

1/2 jalapeño, seeds and ribs removed, minced (optional)

3 tablespoons champagne vinegar

2 tablespoons mayonnaise

1 tablespoon Dijon mustard

1 tablespoon spicy mustard (Gulden's)

1 tablespoon Worcestershire sauce

1 tablespoon sugar

1 1/2 teaspoons kosher salt



Mix all of the ingredients together in a large bowl, cover, and refrigerate for 1 hour before serving.


(Ref. "Coleslaw" recipe, Michael Symon's Carnivore, page 213.)