Ingredients

Adapted from The Rosengarten Report by David Rosengarten

Serves 12-16

In the South, alongside BBQ, they love cole slaw dressed with yellow mustard—and, after a friend showed me how to make a great version of it, I love it too. I particularly like the following sweet, bright-yellow, super-mustardy slaw right after it's made, when it's very fresh and clean-tasting. Cuts through the 'cue like nobody's business. Also yummy on hot dogs.

  • 1 four-pound head of cabbage
  • 1 large, green bell pepper, seeded, stemmed, and very finely minced (about 1 1/3 cups of minced pepper)
  • 2 medium onions, very finely minced (about 2 cups)
  • 2 medium carrots, peeled, shredded and finely minced (about 1 cup)
  • 4 teaspoons celery seed
  • 2 teaspoons salt (or more to taste)
  • 2 teaspoons freshly ground black pepper (or more to taste)
  • 1/2 cup freshly squeezed lemon juice
  • 24 ounces French's yellow mustard
  • 1 1/2 cups granulated sugar
  • 1/4 cup cider vinegar
  • Hot sauce to taste (I use about 1/4 cup of Frank's Red Hot; Tabasco is good too, but you should use a little less of it)

1. Core the cabbage. Cut into broad, round slices about 1/3-inch thick, then chop crosswise so that you end up with a pile of chopped cabbage, each piece roughly the size of a corn niblet.

2. Place chopped cabbage in large bowl and add the green pepper, onions, carrots, celery seed, salt and black pepper. Toss everything with the lemon juice and reserve.

3. Add the mustard to another bowl and blend in the sugar and the vinegar. Add the mustard mixture to the cabbage mixture and blend well. Add hot sauce to taste. Adjust seasoning. I like to serve it immediately, but you can hold it in the refrigerator for as long as a week.

Instructions