Mustard Slaw
Bon Appetit
Mustard Slaw
Bon Appetit
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2 1/2 to 3 tablespoons Dijon mustard 1 tablespoon superfine sugar 1 1/2 teaspoons dry mustard coarse salt (kosher) 1/2 teaspoon cayenne pepper 1/4 teaspoon freshly ground white pepper 1/4 teaspoon freshly ground black pepper 1 2/3 cups mayonnaise 2 1/2 pounds green cabbage, quartered, cored and shredded 4 medium carrots, cut into 3 inch lengths and shredded Directions: In a medium bowl, whisk the Dijon mustard, sugar, dry mustard, 1 teaspoon coarse salt, the cayenne and white and black peppers. Whisk in the mayonnaise. (The dressing can be refrigerated, covered, for up to 2 days.) One to 2 hours before serving, toss the cabbage and carrots together in a large salad bowl. Add the dressing and mix thoroughly. Cover and refrigerate the slaw until ready to serve, stirring once or twice. Season with coarse salt and toss once again. Serves 12.
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