Coleslaws can be as simple or as complicated as you want them to be. If coleslaw is “your thing” and you craft a work of art that people marvel at and request you to bring to pot luck dinners time and time again, then look away. This is a recipe that hasn’t been handed down generations and doesn’t have any special secret ingredients that are going to surprise you.

This recipe came about when I was whipping up a quick coleslaw to go with my chicken schnitzel that I was cooking and The Wife said “what are we having with it?” (all I wanted was schnitzel). I looked in the fridge and we had some cabbage, onions, a carrot, we also had some mayo and small amounts in the bottom of the jars of three different mustards and it hit the spot so well, the recipe has stayed.

So if you are looking for some divine inspiration to sexy up your current recipe, keep googling, but if you need something easy and tasty that represents vegetables to go with your protein, then this could be for you.

DomesticEngineer

Three Mustard Coleslaw

5 from 1 vote

Quick, easy, tasty and should be gluten free (unless you are using some weird mayonnaise or mustard, please check the label)

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Prep Time 9 minutes mins

Total Time 9 minutes mins

Servings: 6

Course: dinner, Lunch

Cuisine: Condiment

Calories: 147

Ingredients Equipment Method Nutrition

Ingredients

 

MetricUS Customary

 

1x2x3x?

• 1 Quarter green cabbage
• 1 Quarter red cabbage
• 1 Medium red oinion
• 1 Medium carrot
• 1/2 tsp Hot English mustard
• 1 tsp Dijon mustard
• 2 tsp Wholegrain mustard
• 100 g Mayonnaise of your choice I use Kewpie
• Salt and Pepper

Equipment

• Sharp Chef's Knife
• Grater
• Bowl
• Small Bowl For mixing the dressing
• Chopping Board
• Mixing Utensil Whisk/Fork/Finger (clean)
• Spatula To get the dressing out of the bowl

Method

 

1. Shred both quarters of cabbage into fine strips, it's easy enough to do this with a knife, but if you are multiplying the recipe, you can use a food processor with the shredding blade.
   
2. Peel and slice the red onion and peel and grate the carrot
3. Mix all the vegetables together in a large bowl.
4. Add the mayonnaise, the three mustards and a pinch of salt and a grind of pepper to a small bowl and mix well
   
5. Stir the dressing into the cabbage bowl and mis well, put bowl into the fridge until ready to serve, this should last about three days covered in the fridge, so it's great with the leftovers.
   

Nutrition

Calories: 147kcalCarbohydrates: 8gProtein: 2gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 7mgSodium: 193mgPotassium: 216mgFiber: 2gSugar: 4gVitamin A: 2139IUVitamin C: 36mgCalcium: 41mgIron: 1mg

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