Search For:

Share This

Irene Brangan’s Hot Mustard Slaw


  • Yields 3 to 4 cups.


  • 2 eggs
  • 3/4 cup sugar
  • 3 teaspoons Coleman's dry mustard (if not available, use ordinary dry mustard)
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 3/4 cup cider vinegar
  • 1/4 cup water
  • Dash of celery seed
  • 1 medium head cabbage, shredded


Combine all ingredients, except shredded cabbage, in a medium saucepan and bring to a boil. Pour mixture over cabbage and chill overnight. Serve with hot barbecue sandwiches.

Print Recipe Card

Oops! We could not locate your form.

Oops! We could not locate your form.

Don't Leave! Sign up for Kentucky Living updates ...

  • This field is for validation purposes and should be left unchanged.