Best Peasant Turnip Slaw With Sweet Hot Mustard Dressing Recipes

TURNIP SLAW

Steps:

• In a bowl, combine all ingredients except turnips. Pour over turnips and toss well to coat. Refrigerate several hours for flavors to blend.

TURNIP SLAW

Steps:

• In a large bowl, stir mayo, sour cream, vinegar, mustard, sugar, salt and pepper.
• Add turnips and mix well.
• Refrigerate 6 hours.

SWEET, HOT MUSTARD SLAW

Steps:

• Halve and quarter the head of cabbage and cut out the core. Slice across into 1/2-inch ribbons. Place cabbage in a bowl and sprinkle in salt. Massage cabbage until it begins to soften, about 1 minute. Let rest for 10 minutes, tossing occasionally. Transfer cabbage to a colander and rinse well under cold water. Let drain thoroughly.
• Mix mayonnaise, Dijon mustard, grain mustard, honey, cayenne pepper, and vinegar together in a large bowl.
• Squeeze cabbage as dry as possible and add to the dressing. Mix until thoroughly combined. Cover top in plastic wrap and refrigerate at least 1 hour. Toss and taste before serving.

PEASANT TURNIP SLAW WITH SWEET HOT MUSTARD DRESSING

Steps:

• Peel turnips and carrot. Shred or julienne cut all the vegetables.
• Toss veggies with sugar.
• Mix dressing ingredients, whipping with a fork or a whisk until the mustard is dissolved.
• Toss dressing with veggies.
• Chill at least one hour to blend flavors.
• Note: Can substitute Splenda or preferred artificial sweetener to make this diabetic-friendly.

SWEET AND SOUR COLESLAW

Steps:

• In a large bowl, combine the cabbage, carrots, celery, green pepper and onion. In a jar with a tight-fitting lid, combine the vinegar, oil, sugar, salt, pepper and paprika; shake well. Pour over cabbage mixture and toss to coat. Cover and refrigerate until serving.

MOM'S "HOT" COLESLAW

Steps:

• 1. Combine cabbage, carrot and onion in large bowl (preferably one with a cover).
• 2. Place vinegar, oil, all the sugar, salt, and mustard into saucepan. Bring to a full boil.
• 3. Pour hot vinegar mixture over cabbage. Toss well (I use a bowl with a lid, and "shake" as my version of tossing).
• 4. Chill, covered in the fridge. If you give it a toss every day, it will keep for a couple of weeks.

CHINESE HOT MUSTARD

Steps:

• Whisk mustard and sugar together until smooth.
• Whisk in water and oil.
• Let stand 8 hours before serving.
• Refrigerate leftovers.

TRADITIONAL SOUTHERN GREENS (MUSTARD, TURNIP OR COLLARDS)

Steps:

• Fill sink with cold water.
• Put in greens, making sure they have room to float.
• The greens will rise to the top, while the dirt will sink.
• Let greens sit in water for about 20 minutes.
• Scoop out greens being careful not to stir up the dirt on bottom.
• If they still look dirty, change water and repeat process.
• Finish the cleaning by rinsing under running water.
• Tear greens into pieces, throwing away thick veins and stems.
• In a large pot, heat the bacon grease over med-high.
• Add the greens and toss well with bacon grease for a couple of minutes.
• Add ham stock, salt and pepper and sugar and stir.
• Cover and simmer gently until very tender (DO NOT BOIL).
• As the greens cook, they will produce a lot of liquid that will cook down. Add water as needed to prevent burning, but only use what is necessary so your pot liquor won't be watered down.
• Cook time will vary but usually about 3 hours The flavor of collards is much better if you can cook for about 6 hours.

SWEET HOT MUSTARD CHICKEN WINGS

Steps:

• Preheat oven to 450°F.
• Line a baking sheet with aluminum foil; coat the foil with cooking spray.
• Arrange the wings on the prepared baking sheet so they do not touch; season with salt.
• Bake in preheated oven until browned and crispy on top, about 20 minutes.
• Flip the wings with tongs and cook until no longer pink in the center and the juices run clear, about 20 minutes more. (option: toss the wings after cooking all the way though in hot oil -- 350° for 2-3 minutes to crisp them up -- do a quick drain before continuing with the recipe).
• Stir together the Dijon mustard, yellow mustard, honey, cider vinegar, salt, pepper and hot sauce in large mixing bowl.
• Add the wings to the bowl and toss with a spatula to coat evenly.
• Allow to sit for abut five minutes and toss again to re-coat.
• Transfer to a plate to serve.

SIMPLE SWEET-HOT MUSTARD SALMON

Steps:

• Preheat oven to 375 degrees.
• Cut salmon into 2 equal pieces.
• Slather each piece with a tablespoon or so of the mustard.
• Add the salt and pepper to your liking.
• Bake for about 10 min or until fish just flakes with fork.
• Don't overcook!
• Enjoy!