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A new coleslaw dressing recipe

Photo: French's mustard

Photo: French's mustard

I’m a big mustard fan. I always make fresh English mustard (Colman’s) from powder when we are having steak. I also have a passion for French’s mustard – with sausages ideally. I like the little sombrero hat that acts as a lid and the funny windy, squishy sound when you squeeze the pack.

In fact one day when we were preparing lunch one day – soup and sandwiches – I thought Danny’s table matters had really gone downhill. When I heard that sound I thought that he was sampling the soup rather than adding some zing to the sandwiches!

Today Steve Ott the editor of Kitchen Garden magazine came to visit. Lunch was supposed to be an easy meal – just cold chicken, ham, warm potato salad and coleslaw. We’d roasted the chicken the night before and when I started to carve it I discovered that it was still pink so we could only eat a little of the breast. Luckily I still had some bacon and egg pie. Then the potatoes cooked unevenly and had to be reboiled. Finally, reaching for the mayonnaise to make the coleslaw dressing I realised that the jar was nearly empty.

So I busked with ingredients that I found in the fridge and made this one. It was a big hit with Danny who declared afterwards.
“Delicious and much, much better than your usual coleslaw dressing!”

And the secret ingredient is French’s mustard that just happened to be sitting on the side twinkling at me.

A new coleslaw dressing

3 heaped tablespoons of Greek yoghurt
1 tablespoon of mayonnaise
1 teaspoon of French’s mustard
A good dash of ground white pepper
Half a teaspoon of orange vinegar or white wine vinegar

Mix all the ingredients together in a large bowl and add the sliced vegetables – I used a Spring cabbage from the garden, an onion and a large carrot. Mix well and serve.

  Leave a reply


  1. My nephew is in Dublin Ireland for his semester abroad and is trying to find French’s mustard. Where can he buy it?

  2. Tamar@StarvingofftheLand

    Not only do you not panic when the food goes wrong for a visiting editor, you actually come up with an improvement. I admire both your skills and your aplomb.

  3. My hubby loves french’s mustard on hotdogs, and i found one day when we had run out ordinary colemans english mustard mixed with the right amount of mayonniase can taste extremely similar as he doesn’t like hot mustards.

  4. Joanna

    Well saved there Fiona. I usually use a dash of Worcestershire sauce with mine but I think the orange vinegar sounds rather nice. I usually use yoghurt of some sort or kefirs (another fermented milk product) to reduce the fat content of coleslaw dressing. I also add apple to my coleslaw for a slightly sweeter taste, especially in winter.

  5. Toffeeapple

    Oh dear, don’t you just hate it when things conspire against you? Well done for turning it all around with the dressing. I love French’s mustard too.

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