Name: Honey-Mustard Coleslaw
Total time: 2 h 20 min
Ingredients: 1 head green cabbage (2 pounds), quartered, cored, and sliced thin (12 cups); Salt and pepper; 1 1/2 teaspoons sugar; 1/2 cup spicy brown mustard; 1/4 cup honey; 3 tablespoons minced fresh chives; 2 tablespoons mayonnaise

Why This Recipe Works

Sweet and pungent honey mustard is a welcome addition to sandwiches and barbecue sauces, so why not add it to a slaw? We first tossed the cabbage with a mixture of salt and sugar to soften it and pull out a bit of its liquid. Adding sugar enhanced the cabbage’s flavor and kept the saltiness from dominating. This step also allowed us to simply stir in the sauce ingredients without having to rinse and dry the cabbage. For sharp, bold mustard flavor tamed with just the right amount of sweetness, we used twice as much mustard as honey. Tasters preferred spicy brown mustard to yellow mustard for its complexity, and for welcome creaminess, we added just 2 tablespoons of mayonnaise.

Before You Begin

Our favorite spicy brown mustard is Gulden’s. Do not use bagged shredded cabbage here. To save time, slice the cabbage in a food processor fitted with a slicing disk. If you don’t have a food processor, slice the cabbage wedges crosswise about 1/8 inch thick.

Instructions

Toss cabbage, 1 1/2 teaspoons salt, and sugar together in large bowl. Transfer to colander and set colander in now-empty bowl. Let stand until cabbage has wilted and released about 2 tablespoons water, about 1 hour, stirring and pressing on cabbage occasionally with rubber spatula.

Discard liquid and wipe bowl clean with paper towels. Whisk mustard, honey, chives, mayonnaise, 1/2 teaspoon pepper, and 1/8 teaspoon salt in now-empty bowl until combined. Stir in cabbage and refrigerate, covered, until chilled, about 1 hour. Season with salt and pepper to taste. Serve. (Coleslaw can be refrigerated for up to 2 days.)