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Cole slaw is extremely popular in the South, as it is elsewhere in the U.S.--but one variation of this great dish that I think of as especially Southern is slaw doused with bright yellow mustard. This recipe came to me from a friend in Alabama, and it's the best thing imaginable with ribs or BBQ of any kind. If you thought FRENCH'S mustard was just for kids, or ballpark franks, open a jar, try this recipe, and open your mind. Believe me.....Dijon mustard would never cut it here.

makes 12-16 servings


· 1 four-lb. 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 Classic Yellow Mustard
· 1½ cups granulated sugar
· 3/4 cup cider vinegar
· ¼ cup (or to taste) FRANK'S REDHOT Cayenne Pepper Sauce


1. Core the cabbage. Cut into broad, round slices, about 1/3" 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, the onions, the carrots, the celery seed, the salt and the black pepper. Toss everything with the lemon juice and reserve.

3. Add the FRENCH'S 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. Serve immediately, or hold in the refrigerator for as long as a week.


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