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.
Mustard Slaw
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
IF YOU DO MAKE SOMETHING FROM NOBLEPIG, IT WOULD BE GREAT TO SEE HOW YOURS TURNED OUT! TAG @NOBLEPIG ON INSTAGRAM WITH YOUR CREATION. DON’T FORGET TO RATE THIS RECIPE AND LEAVE A COMMENT BELOW. ALSO FOLLOW ALONG ON INSTAGRAM, PINTEREST, FACEBOOK AND TWITTER FOR LOTS OF FOOD INSPIRATION AND A PEEK INTO EVERYDAY LIFE.
Tennessee Style Mustard Coleslaw
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
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Sandy says
Love this!!!
Darryl in Austin says
This was serious yum with a burger and pulled pork. We loved it.
Terry C says
I am always hoping to find a coleslaw recipe I will really like, and this looks like it, as I love mustard. I also love the bowl in your pictures — may I ask if that is a particular brand? The colors are beautiful!
Barton says
Simply perfect, should have done this rather than braised the red cabbage yesterday. But made it tonight and it was excellent.
Nina Vandewater says
Live in Nashville and have never had mustard in my coleslaw, so don’t know why this is TN coleslaw. Nevertheless, your photographs are beautiful and I tried it. It was amazing.
Cathy says
Think where Tennessee, Georgia, and Alabama meet….this is popular for mustard coleslaw.
Roz Z says
I love coleslaw but have never had this type (with all that mustard). I’m a new fan of this style.
Leo says
The taste, unbeatable. The color needs a little help. Next time I will add some red cabbage and maybe a carrot. But it sure does taste amazing!
Athena R. says
I was born and raised in TN, and my mom always put mustard in her coleslaw. This was yummy. Made it for a party.
kellypea says
This was absolutely amazing, we loved it.
Dan A. says
Making it for the fourth time…celery seeds are the “secret star”, and of course, the mustatd!
Diane says
I added chopped white onion to mine and it was good like that as well. We used it on our hot dogs and hamburgers.