Mustard Slaw (from the SouthernPlate Mag!)


You are welcome to share this image on your facebook page or pinterest!

Today I’m excited to share with you a recipe from the Southern Plate magazine, which is available for a very limited time! Be sure you look for it at news stands near you or order online with free shipping by clicking here. 


This is a deliciously crunchy and refreshing slaw that will be the perfect accompaniment for your next cookout or summer supper!

Mustard Slaw (from the SouthernPlate Mag!)
  • 2 Tablespoons Whole Grain Mustard
  • 2 Tablespoons distilled white vinegar
  • 2 teaspoons sugar
  • ¼ cup Vegetable Oil
  • 10 ounce package angel hair coleslaw mix
  • ⅓ cup sliced green onion
  • ⅓ cup thinly sliced radishes
  1. In a large bowl, whisk together mustard, vinegar, and sugar. Whisk in oil.
  2. Add slaw, green onion, and radishes. Toss gently to coat. Serve immediately or cover and refrigerate up to 4 hours.



Enjoy This Post? Never Miss Another!

Subscribe to Christy's email list and receive all her new posts directly in your inbox


  1. Sharon says

    I’m confused about the whole grain mustard. The directions say it’s in the spice section, not with the regular condiments. Does that mean it’s mustard seed, not a prepared mustard product? I’d like to try a different type slaw but I don’t want to serve something inedible to my family. Thanks Christy!

  2. Maryann Hibbs says

    I’m glad I read the comments, I was going to use the powdered mustard which is in the spice section!! That’s what I considered would be from a “grain” Uh oh, think you may need to clear that up better, Christy :-)

  3. Sandy Smith says

    Got my autographed copy of the magazine – great job! I have marked about a dozen recipes to try. I am looking forward to your new cookbook, the first one is now one of my “go-to” cookbooks in my collection.
    You and your family are a breath of fresh air – you are so positive and wholesome in a world determined to be just the opposite. Thanks for all you do!

  4. Philippa says

    I made this twice this week, using ingredients I had on hand, and we loved it both times. It’s nice to have a somewhat creamy coleslaw without mayonnaise, plus this has a little tang.

  5. Mary Jo T. from Forestdale, AL says

    My mama is the only other person that I have ever known that put mustard in coleslaw. But she used yellow mustard, onions and pickle cubes. I don’t remember if she put mayo in it, or not. She has been in Heaven since 2001, so I can’t ask her. :( I stoped making it thirty something years ago like she did, when I was a newly wed, because my husband said that I didn’t make it right. lol

  6. yvonne knight says

    I love mustard slaw, I am from Picayune, MS. 50 miles north of N.O. La. never had eaten mustard slaw until we moved to north Florence Alabama. It is served on barbeque sandwiches there and it is very good. a little different though they put hot sauce or cayenne pepper and no radishes and uses yellow mustard. we no longer live there and I miss slaw on my sandwiches. I also make it myself.

    • Carrie Sheffield says

      Us Florence ppl are CRAZY!!!!Crazy as that seem We were in Gulf shore ,Al and ppl there looked at us as if we were crazy for asking for it? We figured it had to be a North AL thing!!! No one had hear of it!?Nor did they have a clue what it looked like!! Lesson learned if going on long trip and plan on cooking BBQ bring ur own mustard slaw!!!! LOL

  7. Charlette Gilgenast says

    This recipe sounds delicious and am going to try it ASAP. I love coleslaw just by itself, maybe with some crackers, yum! I have always added at least a tablespoon of mustard to my coleslaw. I like the contrasting flavors of tangy and sweet in my coleslaw. Can not wait to try this coleslaw recipe, thanks.

    • David says

      Try this on a fish taco grill or batter fry some firm fish, top with the slaw, roll up in a warm flour or corn ttilrola. I think I’ll try the slaw with some grapefruit juice, too, for a slightly less sour/slightly bitter dressing. I also like to just scoop up Mexican slaw with ttilrola chips!

  8. says

    Yummy, definitely gonna have to try this one! Love the addition of radishes. I’ve been fascinated with radishes since I was a kid and heard the Rapunzel story, the one where her dad gets in trouble for stealing radishes for his pregnant wife.

    Funny note- I like the color choices for your magazine. Turquoise and orange. After my husband and I got married in 2010, I purchased a big wooden S from the craft store (our last name starts with S) and painted the sides orange and the front turquoise! Cheap little craft, but cute and it’s been hanging in the living room since.


Leave a Comment

Your email address will not be published. Required fields are marked *