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Mustard Slaw




Source of Recipe


Internet


List of Ingredients




1 (4 pound) head of cabbage
1 large green bell pepper, seeded, stemmed, and very finely minced (about 1 1/3 cups)
2 medium onions, very finely minced (about 2 cups)
2 medium carrots, peeled, shredded, and finely minced (about 1 cup)
4 teaspoons celery seeds
2 teaspoons salt (or more, to taste)
2 teaspoons freshly ground pepper (or more, to taste)
½ cup freshly squeezed lemon juice
24 ounces French’s yellow mustard
1 ½ cups sugar
¾ cup cider vinegar
Hot sauce (try about ¼ cup of Frank’s Red Hot)


1. 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 niblet.

2. Place chopped cabbage in a large bowl and add the green pepper, onions, carrots, celery seeds, salt, and pepper. Toss everything with the lemon juice and reserve.

3. 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. Serve immediately, or hold in the refrigerator for as long as a week.



Recipe