Texas Mustard Slaw is one of my favorite versions of coleslaw. Inspired by the mustard slaw served at Luby’s Cafeteria, it combines crisp shredded cabbage with chopped dill pickles and onion in a creamy, tangy mustard dressing.
The dill pickles and mustard give this slaw a little more bite than traditional sweet coleslaw, while just a small amount of sugar balances the vinegar and mustard. It’s an easy make-ahead side dish that’s especially good with barbecue, fried chicken, burgers, sandwiches, or just about any Southern-style meal.especially barbecue or fried chicken.
INGREDIENTS
- 1 large cabbage
- 1 cup chopped dill pickle
- 3/4 cup chopped onion
- 1 cup mayonnaise
- 2 tablespoons mustard
- 2 teaspoons sugar
- 1 teaspoon celery seed
- 2 teaspoons vinegar
- 1/8 teaspoon pepper
DIRECTIONS
Shred the cabbage. Combine the dill pickle and onion and set aside.
Combine remaining ingredients in a bowl; stir well.
Pour over cabbage mixture; toss.
Cover and chill.
Yield: 14 to 16 servings.
TEXAS MUSTARD SLAW
Yield: 14-16 Servings
INGREDIENTS
- 1 large cabbage
- 1 cup chopped dill pickle
- 3/4 cup chopped onion
- 1 cup mayonnaise
- 2 tablespoons mustard
- 2 teaspoons sugar
- 1 teaspoon celery seed
- 2 teaspoons vinegar
- 1/8 teaspoon pepper
DIRECTIONS
Shred the cabbage. Combine the dill pickle and onion and set aside.
Combine remaining ingredients in a bowl; stir well.
Pour over cabbage mixture; toss.
Cover and chill.
Combine remaining ingredients in a bowl; stir well.
Pour over cabbage mixture; toss.
Cover and chill.