We were after a simple slaw with big flavor.
Why This Recipe Works
Sweet and pungent honey mustard is a welcome addition to sandwiches and barbecue sauces, so why not add it to a slaw? We first tossed the cabbage with a mixture of salt and sugar to soften it and pull out a bit of its liquid. Adding sugar enhanced the cabbage’s flavor and kept the saltiness from dominating. This step also allowed us to simply stir in the sauce ingredients without having to rinse and dry the cabbage. For sharp, bold mustard flavor tamed with just the right amount of sweetness, we used twice as much mustard as honey. Tasters preferred spicy brown mustard to yellow mustard for its complexity, and for welcome creaminess, we added just 2 tablespoons of mayonnaise.
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