Sweet, Hot Mustard Slaw

I enjoy a wide variety of coleslaws, but this mustard slaw may be my fave. The combo of hot and sweet has a proven track record for pleasing palates. Salting and massaging your cabbage first (aka 'cassage') will help draw out water, which sweetens up the flavor, as well as produce a flexible, yet still crunchy texture, which I think is lacking in many other 'chop and mix' recipes. Garnished here with chives and chive blossoms.

• Preparation Time: 20 mins
• Total Time: 20 mins
• Calories: 156 Calories

Ingredients

• ¼ cup mayonnaise
• 1 tablespoon apple cider vinegar
• 2 tablespoons Dijon mustard
• 1 pound cabbage
• ½ teaspoon cayenne pepper, or to taste
• 1 tablespoon kosher salt
• 1 tablespoon honey, or more to taste
• 1 tablespoon coarse-grain mustard

Recipe Instructions

Step 1

Halve and quarter the head of cabbage and cut out the core. Slice across into 1/2-inch ribbons. Place cabbage in a bowl and sprinkle in salt. Massage cabbage until it begins to soften, about 1 minute. Let rest for 10 minutes, tossing occasionally. Transfer cabbage to a colander and rinse well under cold water. Let drain thoroughly.

Step 2

Mix mayonnaise, Dijon mustard, grain mustard, honey, cayenne pepper, and vinegar together in a large bowl.

Step 3

Squeeze cabbage as dry as possible and add to the dressing. Mix until thoroughly combined. Cover top in plastic wrap and refrigerate at least 1 hour. Toss and taste before serving.