Mustard Slaw (2) Collection
truly depends on your own personal preference as to mayo or not to mayo. 
here are 2 great recipes, one with and the other without. 
 
 
mustard slaw with mayonnaise 
 
1 large  cabbage
1 cup  chopped dill pickles
3/4 cup  chopped onions
1 cup  mayonnaise
2 Tbsp  prepared mustard
2 tsp  sugar
1 tsp  celery seed
2 tsp  vinegar
1/8 tsp  pepper
 
shred enough cabbage to make 12 cups. 
combine cabbage, dill pickle, and onion in a large bowl; set aside. 
combine remaining ingredients in a bowl; stir well. 
pour over cabbage mixture; toss. cover and chill. 
yield: 14 to 16 servings. 
 
 
 
mustard slaw without mayonnaise 
 
1   fourpound head of cabbage
1   large, green bell pepper, seeded, stemmed, and very finely minced
  about 1 1/3 cups of minced pepper)
2 medium  onions, very finely minced (about 2 cups)
2 medium  carrots, peeled, shredded and finely minced (about 1 cup)
4 tsp  celery seed
2 tsp  salt (or more to taste)
2 tsp  freshly ground black pepper (or more to taste)
1/2 cup  freshly squeezed lemon juice
24 oz.  french's yellow mustard
1-1/2 cup  granulated sugar
1/4 cup  cider vinegar
  hot sauce to taste (i use about 1/4 cup of frank's red hot; tabasco is
  good
  too, but you should use a little less of it)
 
core the cabbage. cut into broad, round slices about 1/3-inch thick, then 
chop crosswise so that you end up with a pile of chopped cabbage, each 
piece roughly the size of a corn nibblet. place chopped cabbage in large 
bowl and add the green pepper, onions, carrots, celery seed, salt and 
black pepper. toss everything with the lemon juice and reserve. add the 
mustard to another bowl and blend in the sugar and the vinegar. add the 
mustard mixture to the cabbage mixture and blend well. add hot sauce to 
taste. adjust seasoning. i like to serve it immediately, but you can hold 
it in the refrigerator for as long as a week. 
 
 
-- 
(ID: 12115) Mirror: rec.food.recipes: Mon, Jun 23, 2003


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