Jacked Up, Easy to Make, Delicious Cole Slaw

Jacked Up Cole SlawI love Cole slaw. I love it as a side with smoked baby back ribs while watching the final round of a PGA major championship, Sunday evening Eagles game, an NFL playoff game, or the Super Bowl. Here’s a new twist on an old favorite. This slaw is jacked up with Dijon mustard, Greek yogurt, Cayenne pepper, some green and red peppers, and fresh green onions. Tasty! I might even try it on a hamburger.


  • 3/4 C good quality Light Mayonnaise, like Duke’s
  • 1/4 C Dijon mustard
  • 1/4 C packed Light Brown Sugar
  • 3 T Apple Cider Vinegar
  • 1 T plain Greek yogurt
  • 4 t Celery seeds
  • 1 t Salt
  • 1/4 t freshly ground Black Pepper
  • 1/4 t Cayenne
  • 1 bag Cole Slaw mix
  • 1/2 C Green Pepper, finely diced
  • 1/2 C Red Pepper, finely diced
  • 1/2 C Green Onion, chopped
  • 1/4 C fresh Parsley, chopped


  1. In a bowl, combine the mayonnaise, mustard, sugar, vinegar, yogurt, celery seeds, salt, pepper, and cayenne, and whisk well to dissolve the sugar. In a large bowl, combine cole slaw mix, green and red peppers, onion, and parsley.
  2. Toss with the dressing until evenly coated.
  3. Adjust seasoning, to taste.
  4. Place in the refrigerator, covered, to chill slightly before serving.


Craig Hartranft