Tangy Mustard Coleslaw Recipe

Name: Tangy Mustard Coleslaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 cups finely shredded green cabbage (about 1/2 head); 1 cup thinly vertically sliced red onion; 1 cup grated carrot; 1/4 cup white wine vinegar; 2 tablespoons sugar; 2 tablespoons whole-grain mustard; 2 tablespoons reduced-fat mayonnaise; 1/8 teaspoon salt; 1/8 teaspoon black pepper; 1/8 teaspoon ground red pepper

Servings: persons

7 cups finely shredded green cabbage (about 1/2 head)
1 cup thinly vertically sliced red onion
1 cup grated carrot
1/4 cup white wine vinegar
2 tablespoons sugar
2 tablespoons whole-grain mustard
2 tablespoons reduced-fat mayonnaise
1/8 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon ground red pepper

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Combine cabbage, onion, and 1 cup carrot in a large bowl. Combine white wine vinegar, sugar, mustard, mayonnaise, salt, black pepper, and red pepper in a small bowl; stir well with a whisk. Add the mustard mixture to cabbage mixture, and toss well to coat. Cover and chill for 20 minutes. Stir before serving.
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136

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 7 cups finely shredded green cabbage (about 1/2 head), 1 cup thinly vertically sliced red onion, 1 cup grated carrot, 1/4 cup white wine vinegar, and more.

Yes, Tangy Mustard Coleslaw falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Tangy Mustard Coleslaw

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