Take coleslaw to the next level with this tangy mustard slaw recipe, made even better with crisp green onion, crunchy cabbage, and radish slices.
If you like coleslaw but you’re over creamy coleslaw, step this way! My quick and easy mustard slaw recipe is a deliciously crunchy and refreshing slaw that will be the perfect accompaniment for your next cookout, potluck, gathering, or summer supper. It’s lighter and tangier than traditional coleslaw but oh so good.
Instead of mayonnaise, the flavor comes from wholegrain mustard combined with white vinegar, white sugar, and oil. The refreshing crunch comes from the combination of angel hair coleslaw mix (or shredded green cabbage, whatever you’ve got), green onions, and sliced radishes. You may be confused by the addition of radishes, but trust me, they add such a crisp crunch to the coleslaw you’ll be coming back for seconds.
The instructions are as quick and easy as combining the coleslaw dressing ingredients and then tossing that into the chopped vegetables. 5 minutes and your mustard slaw recipe is complete! You can either serve it immediately or let it sit in the fridge for a few hours so the flavors have time to marry together.
Keep scrolling for lots of serving suggestions, but I bet you can already taste how good this would be on a burger or with some barbecue, right? Yum!
- Wholegrain mustard
- Distilled white vinegar
- Granulated sugar
- Vegetable oil
- Angel hair coleslaw mix (or shredded green cabbage)
- Green onion
- Radish slices
How to Make Mustard Slaw
In a large bowl, whisk together the mustard, vinegar, and sugar. Whisk in oil.
Add slaw, green onion, and radishes. Toss gently to coat.
Serve immediately or cover with plastic wrap and refrigerate for up to 4 hours.
Store leftover slaw in an airtight container in the fridge for up to 5 days.
Here are some variations to make this mustard slaw recipe work for you:
- If you like, substitute the radish slices for shredded carrot.
- Use apple cider vinegar or white wine vinegar instead.
- Use brown sugar instead of white sugar.
- Substitute the wholegrain mustard for Dijon mustard, coarse-ground mustard, or yellow mustard.
- Add 2 tablespoons of hot sauce for a kick!
- Add a teaspoon of celery seeds for a more traditional coleslaw flavor.
- Swap the green onion for a red onion.
- Add 1/2 cup of chopped fresh dill.
- Use a store-bought coleslaw mix, green cabbage, red cabbage, savoy cabbage, Napa cabbage, or a combination.
- Some slaw recipes add salt and black pepper to taste, but please note that salt does shrink the cabbage, so I’d only add it just before serving.
What is Amish coleslaw made of?
Amish coleslaw or old-fashioned coleslaw is very similar to mustard slaw. It’s made with shredded cabbage, diced onion, apple cider vinegar, and dry mustard.
What do you serve with mustard slaw?
- Serve it on a sandwich with pulled pork, pulled chicken, or meatloaf burgers.
- Make pulled pork sliders.
- Make pork burgers.
- Serve it as a side dish with a main dish like beef brisket, baby back ribs, pork roast, Southern , lamb chops, Southern fried chicken, or grilled chicken. It’s sure to be a hit at your next picnic, , or cookout!
Check out these other sensational slaw recipes:
Chow Chow Recipe (Southern Relish)
- 2 tablespoons wholegrain mustard
- 2 tablespoons distilled white vinegar
- 2 teaspoons granulated sugar
- 1/4 cup vegetable oil
- 1 10-ounce package angel hair coleslaw mix
- 1/3 cup sliced green onion
- 1/3 cup thinly sliced radishes
- In a large bowl, whisk together the mustard, vinegar, and sugar. Whisk in oil.2 tablespoons wholegrain mustard, 2 tablespoons distilled white vinegar, 2 teaspoons granulated sugar, 1/4 cup vegetable oil
- Add slaw, green onion, and radishes. Toss gently to coat.1 10-ounce package angel hair coleslaw mix, 1/3 cup sliced green onion, 1/3 cup thinly sliced radishes
- Serve immediately or cover and refrigerate for up to 4 hours.
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
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.
This sounds very diabetic friendly. Thanks Christy ! I just love your newsletter.
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!
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 🙂
Same question as Sharon 🙂
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!
I’m sorry, I meant to say that it was with the other mustard but my brain got discombobulated. It’s kinda like mustard but with some seeds in it, too. It is usually by the regular mustard.