Perfect for a barbecue, summer party or a weekday meal, this mustard coleslaw recipe is creamy and tangy. Pair with your favorite meat such as grilled chicken or steak and a big slice of watermelon.
Each season comes with the best dishes. For instance, fall calls for warm soups, pumpkin flavored foods and comforting desserts and warm drinks. Summer time is quite the opposite. Ice cold drinks, like strawberry lemonade, scoops of ice cream and bowls filled high with garden fresh veggies, drizzled with homemade dressing.
One of my favorite summer foods is coleslaw. But not just any ol’ slaw, a creamy and tangy mustard coleslaw recipe.
When I was young, I never enjoyed coleslaw. All of the recipes contained tons of sugar and my tastebuds just weren’t a fan of the mixture of sweet vegetables. I much prefer a savory flavor paired with fresh sliced veggies. When my mom made this Texas-style, mustard based coleslaw, I was quite pleased. It was delicious!
Today, I love sharing a bowl of mustard slaw with my family every time we grill. It is an easy side dish to make, especially last minute and it is so versatile that is works with a wide range of main courses.
Why You’ll Love This Recipe
Sugar Free Coleslaw Recipe – Texas style coleslaw is mustard based giving the slaw a tang and kick without the added sugar. It pairs well with burgers and grilled meats.
Easy Coleslaw Recipe – Having a food processor makes creating this creamy and tangy mustard coleslaw recipe a synch to whip up.
Crowd Pleaser – The slaw makes a large bowl that is great for sharing with friends and family. But if you’re only serving a few at a time, feel free to cut the recipe in half. I do quite frequently when I am serving only myself, my husband and my daughter.
Tips
- Choose a large green cabbage for the best texture and flavor. Organic is preferred. A red cabbage can be used, it’ll just have a different flavor but will definitely give the coleslaw dressing a colorful appearance.
- A food processor with a grating blade/disc makes this recipe quick! If you don’t have access to one, a box grater will do.
- Add some probiotics to your bowl of slaw by adding a cup of fermented pickles!
- Leftovers can be stored in a sealed container inside the fridge for approximately 3 days.
Coleslaw Ingredients
What are the ingredients to make coleslaw? Simple and delicious ingredients are used to create this easy coleslaw recipe — perfect for long summer days!
Cabbage – A big green cabbage is what I like to use!
Carrots – Grated carrots help add a touch of sweetness to this creamy and tangy mustard coleslaw recipe.
Pickle – I love pickles. This easy coleslaw recipe calls for 1 cup of chopped pickle but you can add more or less depending on your tastes.
Onion – A few small chunks of onion make about a half cup of onion. I then toss the chunks of onions into the food processor to grate them into fine pieces.
Mayonnaise – I enjoy using an organic mayo from our local grocery store but homemade mayonnaise would also be a nice addition.
Mustard – Plain yellow mustard works best.
Pickle juice – Just dip your tablespoon into the pickle jar and toss a couple spoonfuls of pickle juice into the bowl of coleslaw.
Celery seeds – I find one teaspoon of celery seeds is just enough to provide flavor without the seeds giving the mustard coleslaw an overwhelming or bitter taste.
Salt
Pepper
Tools You May Need
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Mixing bowl
Cutting board
Knife
Spatula
How to Make Coleslaw From Scratch
This is seriously the best coleslaw recipe! Made with tangy mustard, creamy mayo, sour pickles and absolutely no added sugar.
Serves: 12-14
Ingredients
1 large cabbage
4 carrots
1 cup pickle, chopped
1/2 cup onion
1 cup plus 2 tablespoons mayonnaise
2 tablespoons mustard
2 tablespoons pickle juice
1 teaspoon celery seeds
1 teaspoon salt
1/2 teaspoon pepper
Directions
Using a sharp knife, cut the cabbage into chunks, removing the core. In a food processor with a grating disc, shred the cabbage, carrots and onion into thin slices. You can also use a box grater if you do not have a food processor. Add shredded cabbage, carrots and onions into a large bowl. Toss in chopped pickles. Set aside.
In a separate bowl, whisk together the mayonnaise, mustard, pickle juice from the jar of pickles, celery seeds, salt and pepper until smooth.
Pour over shredded vegetables and stir well to combine. Serve immediately or cover and store in the refrigerator until ready to eat.
What to Serve With Coleslaw?
- Baked beans
- Grilled Chicken
- Hamburgers with buns
- Hot dogs with homemade buns
- Sandwiches
- Steak
- BBQ Pulled Pork
- Fried chicken
How Long Can Coleslaw Last in the Refrigerator?
Generally speaking, homemade coleslaw will last about 3-5 days in the fridge. Fresher is better. As it ages, it can get soggy and watery.
More Delicious Recipe Ideas
Creamy & Tangy Mustard Coleslaw Recipe
Perfect for a barbecue, summer party or a weekday meal, this mustard coleslaw recipe is creamy and tangy. Pair if with your favorite meat such as grilled chicken or steak and a big slice of watermelon.
Ingredients
- 1 large cabbage
- 4 carrots
- 1 cup pickle, chopped
- 1/2 cup onion
- 1 cup plus 2 tablespoons mayonnaise
- 2 tablespoons mustard
- 2 tablespoons pickle juice
- 1 teaspoon celery seeds
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Using a sharp knife, cut the cabbage into chunks, removing the core. In a food processor with a grating disc, shred the cabbage, carrots and onion into thin slices. You can also use a box grater if you do not have a food processor. Add shredded cabbage, carrots and onions into a large bowl. Toss in chopped pickles. Set aside.
- In a separate bowl, whisk together the mayonnaise, mustard, pickle juice from the jar of pickles, celery seeds, salt and pepper until smooth.
- Pour over shredded vegetables and stir well to combine. Serve immediately or cover and store in the refrigerator until ready to eat.
