Mustardy Coleslaw

Adding mustard into the dressing for this coleslaw creates an incredible amount of flavor that won't have you reaching for the standard mayo slaw anytime soon. Why this recipe works: A sugar-and-salt mixture purges the cabbage of excess moisture, leaving it tender, but still crunchy, and well seasoned. 

Yellow mustard gives just enough bite, without overwhelming the slaw with the heavy hand of a hotter and more pungent mustard. Sugar, mayo, and vinegar make the dressing creamy, sweet, and tangy, resulting in a slaw that has a lot going on, but with a very balanced flavor.

Ingredients:

For the Dressing:

• 1/3 cup mayonnaise
• 1/3 cup yellow mustard
• 1/3 cup cider vinegar
• 1/3 cup sugar
• 2 tablespoons hot sauce, preferably Texas Pete
• 1 teaspoon celery seeds

For the Slaw Mix:

• 1 large head green cabbage (about 3 1/2 pounds), finely shredded on a mandoline or by hand
• 1 large carrot, peeled and grated on the large holes of a box grater
• 2/3 cup sugar
• 1/3 cup kosher salt