This Tennessee-Style Mustard Coleslaw is a classic mayonnaise-based coleslaw bolstered with the addition of yellow mustard. This traditionally, southern version of coleslaw is a versatile side dish that can do double duty as a burger or hot dog topper, too.
Here’s what I’ve learned about food in my travels throughout the Southern United States – when it comes to mayonnaise brands, barbecue, martinis and especially coleslaw, Southerners are quite particular (in a good way).
With coleslaw especially, there’s the creamy kind you find everywhere, but in West Virginia the slaw is mostly buttermilk based and in some parts of North Carolina ketchup tends to make an appearance in the dressing.
However, in parts of Tennessee it’s bright yellow mustard (from the squeeze bottle) that goes into making deliciously balanced slaw.
Mustard-based coleslaw is so different from my usual slaw favorites, pineapple coleslaw and a cilantro-lime broccoli slaw, which I make often. I especially love this Tennessee style version topped high on a chicken burger, it’s simply the best combination of flavors.
Why This Mustard Based Coleslaw Just Works
Prepared yellow mustard has just enough edge, without completely overwhelming the coleslaw with a hot and more pungent flavored mustard. It just works.
Also the synergy of the mayo, mustard, sugar and vinegar combo creates a more balanced flavor profile.
You’re just going to have to try this coleslaw to see how amazing it really is!
Tennessee Coleslaw Ingredients
I am rarely without any of these staple ingredients in my home. Usually just have to pick up the cabbage from the market.
Mayonnaise – I highly suggest using a full-fat version for the best taste.
Yellow Mustard – nothing fancy or flavored, just plain yellow mustard.
Apple cider vinegar – gives the perfect flavor profile for this coleslaw recipe
Sugar – adds just enough sweetness to balance the flavors
Salt and pepper – flavor boosters
Celery seed – adds lots of flavor to this coleslaw
Cabbage – shred yourself for the best crunch and varying sizes and pieces for texture
GET THE FULL (PRINTABLE) TENNESSEE-STYLE MUSTARD COLESLAW RECIPE BELOW. ENJOY!
Coleslaw Chilling Time
Once dressing is added to cabbage, it does start to lose its crunch. It really comes down to how you prefer the texture of your coleslaw.
I like a one hour chill time before serving this particular recipe.
The longer coleslaw sits in its dressing, the more water is released from the shredded cabbage, which can make the salad overly wet and soggy. But some people like it that way so feel free to choose how you like it best.
A one hour chill for this coleslaw does allow the flavors to meld.
More Sides Dishes For Your Barbecue
It’s all about the sides anyway!
- Cauliflower Salad
- Bacon Ranch Tortellini Salad
- Bacon Broccoli Salad
- Fresh Creamed Corn
- Cucumber Edamame Salad
- Avocado and Three Bean Salad
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Tennessee Style Mustard Coleslaw
- 1/2 cup mayonnaise
- 1/4 cup prepared yellow mustard
- 1/4 cup apple cider vinegar
- 1/4 cup sugar
- 2 tsps kosher salt
- 2 tsps course ground black pepper
- 1 tsp celery seed
- 1 large head cabbage, shredded
- In a large bowl, whisk together mayonnaise, mustard, vinegar, sugar, salt, pepper and celery seeds in a bowl.
- Add shredded cabbage to the mayo-mustard mixture and toss well.
- Chill for one hour before serving.
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