Easy and Tangy Mustard Slaw
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If you like coleslaw but you’re over creamy coleslaw, keep reading! 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!
Serve this Slaw with pulled pork, pulled chicken, meatloaf burgers, pulled pork sliders, or pork burgers. I bet you can already taste how good this would be on a burger or with some barbecue, right? Yum!
Why You’ll Love This Coleslaw
- Quick and easy – Done in under 10 minutes, no cooking needed
- Lighter than mayo-based slaws – The mustard vinaigrette adds bold flavor without the heaviness
- Fresh and crunchy – Radishes and green onions bring texture and color
- Perfect make-ahead side – Stays crisp and flavorful for hours
- Great for cookouts or weeknight dinners – Simple enough for every day, good enough for a gathering
Recipe Ingredients
- Wholegrain mustard
- Distilled white vinegar
- Granulated sugar
- Vegetable oil
- Angel hair coleslaw mix (or shredded green cabbage)
- Green onion
- Radish slices
Instructions (with Tips)
- In a large bowl, whisk together the mustard, vinegar, and sugar until smooth.
Tip: Whisk these first before adding oil so the sugar dissolves completely.
2. Slowly drizzle in the vegetable oil while whisking to create a smooth vinaigrette.
3. Add the coleslaw mix, green onions, and radishes to the bowl. Toss gently until everything is coated.
Tip: Use tongs or your hands to toss gently and keep the slaw light and fluffy.
4. Serve immediately or cover and refrigerate for up to 4 hours.
Tip: If you have time, chilling the slaw lets the flavors soak in and keeps it extra crisp.
Serve it with:
- 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)
Ingredients
- 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
Instructions
- 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.