Tangy Mustard Coleslaw

Tangy Mustard Coleslaw
Photo by Becky Luigart-Stayner


  • 7 cups finely shredded green cabbage (about 1/2 head)
  • 2 tablespoons reduced-fat mayonnaise
  • 1/8 teaspoon salt
  • 1 cup thinly vertically sliced red onion
  • 2 tablespoons whole-grain mustard
  • ¼ cup white wine vinegar
  • 1/8 teaspoon ground red pepper
  • + 3 more ingredients
    • 1 cup grated carrot
    • 1/8 teaspoon black pepper
    • 2 tablespoons sugar

1. 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 ...

View full recipe at My Recipes


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