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Kitty’s Snappy Slaw Recipe

By September 5, 2014June 29th, 2018MSG, Savory Cuisine Corner
Kitty's Snappy Slaw Recipe

Every block party or BBQ needs a big ol’ bowl of slaw, right? Coleslaw provides a palate-pleasing textural contrast to all the grilled foods on your festive plate.

This slaw recipe is not mayonnaise-based, so it doesn’t feel heavy or thick. Rather, it’s a mustard and vinegar-based dressing and is tart and tangy. The snap peas add a little extra crunch, but feel free to swap in celery or another crunchy veggie if you prefer. Note that the dressing needs to sit in the refrigerator for a while to meld flavors, so prepare it the night before or early on the day you plan to serve it.


Kitty's Snappy Slaw

Course Side Dish
Cuisine American
Servings 8



  • 1/3 cup vegetable oil not olive oil
  • ¼ cup cider vinegar
  • ¼ cup Dijon mustard
  • 3 Tbsp. sugar
  • 1 Tbsp. honey
  • ½ tsp. celery salt
  • ½ tsp. MSG
  • ¼ tsp. Tabasco sauce


  • ½ small red onion finely chopped
  • ½ bell pepper chopped (green or yellow one)
  • 1 8- oz. package sugar snap peas cut in half on the diagonal (about 2 cups pieces)
  • 1 14- oz. bag shredded cabbage coleslaw mix


  1. In a small bowl or 2-cup liquid measuring cup, stir together the dressing ingredients until well combined. 

  2. Cover and refrigerate dressing overnight or for at least 6 hours to meld the flavors.
  3. Just before serving, toss together the onion, pepper, peas and coleslaw mix in a large mixing bowl.

  4.  Pour dressing over the mixture, then toss to coat the veggies with the dressing. Serve immediately.

The MSGdish Team's goal is to provide timely and important information about glutamate, monosodium glutamate (MSG) and the many culinary creations inspired by “umami" while connecting these topics to facts about food, taste, and health. The MSGdish Team is comprised of TGA staff professionals who are recognized as experts in science-based nutrition communications. Read more on the About page.

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