MUSTARD SLAW RECIPE RECIPES

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COLE SLAW WITH MUSTARD AND HORSERADISH RECIPE | REE ...



Cole Slaw with Mustard and Horseradish Recipe | Ree ... image

Provided by Ree Drummond : Food Network

Categories     side-dish

Total Time 20 minutes

Cook Time 20 minutes

Yield 12 servings

Number Of Ingredients 16

1/2 cup mayonnaise
1/2 cup sour cream 
1/2 cup whole-grain mustard 
1/4 cup milk 
2 tablespoons prepared white horseradish 
2 tablespoons sugar 
1 teaspoon celery seed 
2 dashes hot sauce 
Kosher salt and freshly ground black pepper
1 cup shredded carrots
2 apples, peeled and finely diced 
1 medium jicama, shredded 
1 red onion, thinly sliced 
1/2 head green cabbage, finely sliced 
1/2 head red cabbage, finely sliced 
Fresh cilantro leaves, for garnish

Steps:

  • In a large bowl, whisk together the mayonnaise, sour cream, mustard, milk, horseradish, sugar, celery seed, hot sauce and some salt and pepper. Taste and adjust the seasoning.
  • In a separate large bowl, add the carrots, apples, jicama, onions and cabbage. Add half the dressing and toss to coat. Add more dressing if needed. Garnish with cilantro and serve.

CAROLINA COLE SLAW RECIPE | EPICURIOUS



Carolina Cole Slaw Recipe | Epicurious image

An easy Carolina Cole Slaw recipe

Provided by Caroline Belk

Yield Serves 8

Number Of Ingredients 8

1/2 cup distilled white vinegar
6 tablespoons sugar
6 tablespoons vegetable oil
2 1/2 teaspoons dry mustard
1 teaspoon celery seeds
1 medium cabbage (about 1 1/4 pounds), thinly sliced
1 large onion, thinly sliced
1 large green bell pepper, thinly sliced

Steps:

  • Combine vinegar, sugar, oil, mustard and celery seeds in nonaluminum medium saucepan. Stir over medium heat until sugar dissolves and dressing comes to boil. Remove from heat. Season with salt and pepper. Cool completely.
  • Combine cabbage, onion and green pepper in large bowl. Add dressing; toss to coat. Cover; refrigerate until cold, tossing occasionally, at least 2 hours. (Can be made1 day ahead. Cover; keep refrigerated.)

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This recipe takes a good deal of time, but it yields a lot of sandwiches, more than enough for a sloppy, spicy dinner party feast. You’ll roast a dry-rubbed pork shoulder in the oven until it’s pull-apart tender, 3 or 4 hours that you can spend doing other things while your kitchen fills with the aroma of the cooking meat. Then you’ll assemble a quick slaw and simmer a tangy barbecue sauce for about 10 minutes before putting it all out on the table with soft rolls. Serve the combination warm, at any time of the year, for a weekend project well worth an afternoon’s work.
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COLE SLAW WITH MUSTARD AND HORSERADISH RECIPE | REE ...
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Total Time 30 minutes
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  • To make with marinated chicken, heat the grill to high. Tear the leaves from a large bunch basil and scatter half of them into the coleslaw. Chop the rest and mix with a pinch ground fenugreek or coriander, zest and juice of the lime, olive oil and salt and pepper to taste. Rub the chicken breasts in the lime mix (leave to marinate for 10 mins if time), then grill for 6 mins on each side until golden and cooked through. Thickly slice and serve on top of the coleslaw.
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This dish is so fast to put together and it will disappear that fast also. It works well at any potluck.—American Egg Board, Linda Braun, Park Ridge, Illinois
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Reviews 4.7
Total Time 20 minutes
Category Lunch
Calories per serving
  • In a saucepan, cover potatoes with water and cook until tender but firm. Drain and cool. In a bowl, combine egg salad, mayonnaise, mustard, onion and salt. Stir in cooled potatoes. Cover and chill. Serve on lettuce leaves; garnish with radishes if desired.
See details


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This recipe takes a good deal of time, but it yields a lot of sandwiches, more than enough for a sloppy, spicy dinner party feast. You’ll roast a dry-rubbed pork shoulder in the oven until it’s pull-apart tender, 3 or 4 hours that you can spend doing other things while your kitchen fills with the aroma of the cooking meat. Then you’ll assemble a quick slaw and simmer a tangy barbecue sauce for about 10 minutes before putting it all out on the table with soft rolls. Serve the combination warm, at any time of the year, for a weekend project well worth an afternoon’s work.
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From thespruceeats.com
See details


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