Sweet Hot Mustard Slaw Recipes

HOT MUSTARD SLAW

Steps:

• Shred cabbage.
• Cut bacon into pieces and fry until crisp.
• Beat 1 egg. Add sugar, vinegar and mustard. Mix well.
• Add egg mixture to bacon and its grease, stirring rapidly for a minute and then pour hot dressing over cabbage.
• Serve hot.

SWEET HOT MUSTARD

Steps:

• Mix dry mustard and vinegar and let stand overnight in a closed container. I use a glass mason jar and lid.
• The next day, in a glass saucepan beat egg; mix in sugar, salt and mustard mixture; cook over low heat, stirring constantly with wire whisk, until mixture thickens and just begins to bubble.
• Take off heat. Let cool approximately 30 minutes; then stir in miracle whip.
• Keep in a sealed container in the refrigerator.
• Will keep in the refrigerator for up to two months.
• Notes: This mustard is perfect with ham. Great sandwich spread. It also works well as a dip for sausage or pepperoni sticks at a party.

LEONARD'S BARBEQUE SWEET MUSTARD COLESLAW

Steps:

• Using a large mixing bowl, mix mustard, mayonnaise, vinegar, sugar and salt together until smooth. Next place the 5 pounds of finely chopped cabbage into a large mixing bowl. Then pour the liquid solution over the cabbage. Then add 1/2 cup diced sweet red bell pepper and 2 tablespoons of celery seed. Mix until all ingredients are evenly blended.

PEASANT TURNIP SLAW WITH SWEET HOT MUSTARD DRESSING

Steps:

• Peel turnips and carrot. Shred or julienne cut all the vegetables.
• Toss veggies with sugar.
• Mix dressing ingredients, whipping with a fork or a whisk until the mustard is dissolved.
• Toss dressing with veggies.
• Chill at least one hour to blend flavors.
• Note: Can substitute Splenda or preferred artificial sweetener to make this diabetic-friendly.

MEMPHIS MUSTARD COLESLAW TANGY AND HOT!

Steps:

• Place mustard and sugar in a non-reactive mixing bowl and whisk to mix. Gradually whisk in vinegar, oil and hot sauce. Season with salt and pepper to taste; the dressing should be highly seasoned. Set dressing aside.
• Finely chop cabbage in a food processor fitted with a metal chopping blade, running the machine in short bursts; this is a chopped, not a shredded, slaw. Work in several batches so as not to overcrowd processor bowl.
• Finely grate carrot by hand or use shredding disk of food processor.
• Add cabbage and carrot to dressing and toss to mix. Taste for seasoning, adding more salt and vinegar as necessary.
• The slaw tastes best served within a few hours of being made but can be refrigerated, covered, for a day or two.