Mr. Lawyer requested coleslaw to go with our bbq ribs. Not only is bbq and coleslaw a match made in heaven but he hoped to control the amount of dressing in the dish to make it a tad more healthy. While this recipe is still just a ton of mayo we were able to make our coleslaw a bit on the dry side, hopefully this decreased the calories just a tad.
This recipe was spicy! It was different than regular coleslaw and it really grew on me. If you're not a fan of spice you can add less dry mustard. You could shred your own veggies but I picked up a bag of pre-shredded broccoli slaw because I didn't want to fight with my mandoline (we have a love-hate relationship). I'm off to eat the rest of the spicy coleslaw!
(adapted from Bobby Flay)
1 bag of pre-shredded coleslaw3/4 cup mayonnaise
2 tablespoons sugar, or to taste
2 tablespoons white vinegar
1 tablespoon dry mustard (or less depending on your tastes)
Salt and freshly ground pepper, to taste
1. Whisk together the mayonnaise, sugar, vinegar, mustard, salt, and pepper in a medium bowl, and then add to the cabbage mixture.
2. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.