Mustard Slaw

Serves 12

2 1/2 to 3 tbsp. Dijon mustard
1 tbsp. superfine sugar
1 1/2 tsp. dry mustard
Coarse kosher salt
1/2 tsp. cayenne pepper
1/4 tsp. freshly ground white pepper
1/4 tsp. freshly ground black pepper
1 2/3 cup mayonnaise
2 1/2 pounds green cabbage - quartered, cored and shredded
4 medium carrots, cut into 3 in. lengths and shredded

  1. In a medium bowl, whisk the Dijon mustard, sugar, dry mustard, 1 tsp. coarse salt, the cayenne and other peppers. Whisk in the mayonnaise.
  2. One to 2 hours before serving, toss the cabbage and carrots together in a large bowl. Add the dressing and mix thoroughly. Cover and refrigerate the slaw until ready to serve, stirring once or twice. Season with coarse salt and toss once again.

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