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"This slaw is delicious on burgers, dogs, sandwiches or grilled sandwiches, such as turkey or pastrami Reubens," Rach says.
Rach likes to serve this with her Buttermilk Brined Southern Fried Chicken or on top of her Meatless Buffalo BBQ Burgers.
Ingredients
- About ⅓ cup yellow mustard or Dijon mustard
- 1 round tablespoon hot sauce, such as Frank's RedHot
- ⅓ cup superfine sugar or white sugar
- ⅓ cup white or cider vinegar
- ⅓ cup neutral oil, such as safflower, vegetable or canola
- 1 teaspoon celery seed
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 small red or white onion, finely chopped or grated
- 1 carrot, finely chopped or grated
- 1 small white/green cabbage, cut into 6 wedges, cored and very thinly sliced or shredded (about 1 pound once cored)
Yield
Serves: 4
Preparation
In a large glass mixing bowl, whisk up mustard, hot sauce and sugar, then whisk in vinegar, then oil and seasonings. Add onions and their juice, carrot, and cabbage, then toss and chill.