Our newest mustard is a thick honey-laden
sesame mustard that makes a terrific slaw:
- 1 (16 oz) package shredded cabbage (undressed cole slaw)
- 5 Tbsp. National Mustard Museum Sesame Honey Mustard
- 2 Tbsp. White wine vinegar or rice wine vinegar
- 3 Tbsp. Canola Oil
Spoon the mustard into a bowl. Add vinegar and oil. Whisk together. Add cole slaw package and mix together. For full flavor, let rest, refrigerated, thirty minutes. Optional: add chopped chives or green onions.
For a main dish “Chinese Chicken Salad,” add shredded chicken, julienned cukes and carrots. Top with slivered almonds and crunchy chow mein noodles. Also great with broccoli slaw.