Supper Club: Mustard Slaw
This post may contain affiliate links. Thank you for supporting the brands that keep me creative in my tiny kitchen!
This month’s Supper Club theme was Crockpot Cooking. Each couple had to make one dish with a slow cooker, and the other could accompany that dish or be something totally different. We decided to make pulled chicken sandwiches with mustard slaw on top. Dino found this slaw recipe and it was wonderful! My only note is that it made too much sauce – you could easily cut it in half (or double your veggies if you’re making it for a huge crowd). The slaw was sweet and tangy, and full of veggie goodness. It rocked!
Mustard Slaw
About.com
This delicious slaw recipe can be served as a side dish or on pulled pork sandwiches. You can add more or less cayenne to adjust the spiciness of this dish.
Prep Time: 20 minutes
Cook Time: 5 minutes
1 green cabbage, shredded
1 white onion, finely chopped
1 1/2 cups sugar
1 bell pepper, finely chopped
1 carrot, grated
3/4 cup apple cider vinegar
1/2 cup ketchup
1/2 cup prepared mustard
1/2 cup sour cream
1/3 cup mayonnaise
1 tablespoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper, ground
In a large mixing bowl combine cabbage, carrot, bell pepper, onion, and sugar. Set aside.
In a medium saucepan mix together remaining ingredients. Bring mixture to a boil, remove from heat, and pour over vegetables. Allow slaw to chill before serving.
MacGourmet Rating: 5 Stars
