Hot and Tangy Mustard Coleslaw
-
3 tablespoons Kozlik's Daily Dijon
-
3 tablespoons Sugar
-
3 tablespoons White Vinegar (or more)
-
3 tablespoons Vegetable Oil
-
1 tablespoon Hot Sauce
-
Kosher Salt
-
Fresh Ground Black Pepper
-
1⁄2 large Green Cabbage, cored and cut into 1-inch pieces (for about 4 cups finely chopped)
-
1 medium Carrot, peeled
DIRECTIONS
- Place mustard and sugar in a non-reactive mixing bowl and whisk to mix. Gradually whisk in vinegar, oil and hot sauce. Season with salt and pepper to taste; the dressing should be highly seasoned. Set dressing aside.
- Finely chop cabbage in a food processor fitted with a metal chopping blade, running the machine in short bursts; this is a chopped, not a shredded, slaw. Work in several batches so as not to overcrowd processor bowl.
- Finely grate carrot by hand or use shredding disk of food processor.
- Add cabbage and carrot to dressing and toss to mix. Taste for seasoning, adding more salt and vinegar as necessary.
- The slaw tastes best served within a few hours of being made but can be refrigerated, covered, for a day or two.
**Do not over process the cabbage**