Mustard Slaw Dressing
A sharp, tangy dressing of Dijon mustard and apple cider vinegar whisked with olive oil, made to season crunchy slaws through and keep them crisp.
Why you'll love Mustard Slaw Dressing
This is the dressing that coats the Kohlrabi Slaw, made in a double batch so a jar is ready whenever you cut a crunchy vegetable into matchsticks. German slaws lean on vinegar, and this one follows that lead: apple cider vinegar for a fruity sharpness, Dijon for heat and body, and olive oil to round it out.
It is sharper than a salad vinaigrette, three parts olive oil to two parts vinegar. Raw kohlrabi, cabbage, and fennel stand up to that much acid, and it seasons them through as they sit. The Dijon holds it together: compounds in the mustard seed coat each tiny droplet of oil and keep it suspended in the vinegar, so the dressing thickens slightly and clings.
Use it on any sturdy slaw, toss it with roasted Brussels sprouts or broccoli, or pour it over sliced cucumbers and radishes for a quick, sharp salad.
Quick overview: This Mustard Slaw Dressing comes together in 5 min and makes 5 servings, each 2 tablespoons (makes about 2/3 cup).
Ingredients
- 4 tsp Dijon mustard Label: mustard seed, vinegar, water, and salt
- 1/4 cup apple cider vinegar
- 1/2 tsp fine sea salt
- 6 tbsp olive oil
- freshly ground black pepper, about 1/4 tsp
Instructions
- Whisk the base: In a medium bowl, whisk the mustard, vinegar, and salt until the mustard is smooth and the salt has dissolved. Salt dissolves in vinegar, where it seasons evenly, so it goes in before the oil.
- Stream in the oil: Whisk constantly while you pour in the olive oil in a thin, slow stream. Adding the oil gradually lets the mustard coat each droplet as it goes in, and the dressing turns opaque and thickens slightly. A jar works too: seal it and shake hard for 30 seconds.
- Season and taste: Whisk in the pepper, dip a piece of raw vegetable in, and taste. It should taste sharp on its own, since crunchy vegetables soften the edge.
- Dress the slaw: Pour it over the cut vegetables, toss well, and let the slaw sit for 10 minutes before serving so the dressing soaks in. For watery vegetables like kohlrabi and cabbage, salt them first, let them sit 10 minutes, and squeeze them dry, so the dressing stays full strength.
Storage and leftovers
Keep the dressing in a sealed jar in the refrigerator for up to 1 week. The olive oil firms up in the cold, so let the jar sit out for 10 to 15 minutes and shake it well before using.
A dressed slaw keeps up to 3 days in the refrigerator. Kohlrabi and cabbage hold their crunch, and apple and cucumber soften sooner.
Variations
- Creamy: Whisk 1/2 cup plain whole-milk Greek yogurt into the finished dressing for a creamier, tangier slaw.
- Caraway: Toast 1 teaspoon caraway seeds in a dry pan until fragrant and stir them in for a more traditionally German flavor.
- Whole-grain mustard: Use whole-grain mustard in place of the Dijon for a milder dressing with little pops of seed.
- With dill: Stir in 2 tablespoons chopped fresh dill just before dressing the slaw.
Notes and tips
- On the kohlrabi slaw: Half the batch, about 1/3 cup, dresses one Kohlrabi Slaw for four. The dill, parsley, and scallions go into the slaw itself.
- Squeeze the vegetables: Salted kohlrabi and cabbage release more water than you expect. Squeezing it out keeps the slaw crisp and the dressing sharp.
- Match it to sturdy vegetables: This dressing suits cabbage, kohlrabi, fennel, and broccoli stems. For tender lettuces, the Shallot Vinaigrette is the gentler choice.
- Choose your cider vinegar: Raw, unfiltered apple cider vinegar has a rounder, fruitier flavor, and filtered cider vinegar works the same way in the dressing.
Nutrition and mindful eating
- Apple cider vinegar brings the sharp acidity that makes raw vegetables taste seasoned, and some research suggests vinegar eaten with a meal can soften the rise in blood sugar that follows it.
- Dijon mustard is ground mustard seed, a relative of cabbage and kohlrabi, and its heat comes from the same family of compounds that gives those vegetables their bite.
- Olive oil is the real fat in the slaw, and it helps your body absorb the fat-soluble vitamins in the vegetables it dresses.
- As you eat, notice the crunch and tang of a slaw dressed this way next to the richer foods on your plate, and whether that sharp, fresh contrast makes a serving of protein feel like a complete meal.
Frequently asked questions
Have a question about this Mustard Slaw Dressing? Start here, with the questions people ask most.
Can I use a different vinegar?
Yes. Red wine vinegar gives a slightly fruitier, sharper dressing, and sherry vinegar a rounder, nuttier one. Use the same amount.
Why does my dressing separate?
Some separation after a day or two in the refrigerator is normal. Shake the jar hard or whisk it, and it comes back together because of the mustard.
How much do I need for a slaw?
About 1/3 cup dresses 4 cups of cut vegetables, which is the Kohlrabi Slaw for four.
Can I make it creamy?
Yes. Whisk 1/2 cup plain whole-milk Greek yogurt into the finished batch. It turns pale and thick and suits cabbage slaw especially.
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