"pfoley" > wrote in message
nk.net...
> I am in need of a Cole slaw recipe that does not use mayo. I always make
it
> with mayonnaise, but this time I was thinking of possibly taking Cole slaw
> to a cookout and do not want to use mayonnaise. Does anyone have a recipe
> that they think is good, that does not include mayonnaise.
> Or if you have other suggestions of salads to take that do not include
mayo,
> let me know. I used to have a good rice salad recipe, but I will have to
> look for it. I think the rice salad used wild rice; it might have had rice
> vinegar and some toasted almonds in it; not sure. If someone has
something
> along those lines, I would be interested.
> ----------------
>
>

I've made this one before and it's OUTSTANDING. Really great on pulled
pork! I did substitute red peppers for green because that's what I had!

helen


Mustard Slaw
Adapted from The Rosengarten Report by David Rosengarten

Serves 12-16

In the South, alongside BBQ, they love cole slaw dressed with yellow
mustard-and, after a friend showed me how to make a great version of it, I
love it too. I particularly like the following sweet, bright-yellow,
super-mustardy slaw right after it's made, when it's very fresh and
clean-tasting. Cuts through the 'cue like nobody's business. Also yummy on
hot dogs.

1 four-pound head of cabbage
1 large, green bell pepper, seeded, stemmed, and very finely minced (about 1
1/3 cups of minced pepper)
2 medium onions, very finely minced (about 2 cups)
2 medium carrots, peeled, shredded and finely minced (about 1 cup)
4 teaspoons celery seed
2 teaspoons salt (or more to taste)
2 teaspoons freshly ground black pepper (or more to taste)
1/2 cup freshly squeezed lemon juice
24 ounces French's yellow mustard
1 1/2 cups granulated sugar
1/4 cup cider vinegar
Hot sauce to taste (I use about 1/4 cup of Frank's Red Hot; Tabasco is good
too, but you should use a little less of it)
1. Core the cabbage. Cut into broad, round slices about 1/3-inch thick, then
chop crosswise so that you end up with a pile of chopped cabbage, each piece
roughly the size of a corn niblet.

2. Place chopped cabbage in large bowl and add the green pepper, onions,
carrots, celery seed, salt and black pepper. Toss everything with the lemon
juice and reserve.

3. Add the mustard to another bowl and blend in the sugar and the vinegar.
Add the mustard mixture to the cabbage mixture and blend well. Add hot sauce
to taste. Adjust seasoning. I like to serve it immediately, but you can hold
it in the refrigerator for as long as a week.

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