PARTNER POST — Discover how to take your recipes to the next level with Maille mustard.
Grilling season is here! Check out these tips to making the perfect Dijon coleslaw paired with grilled beer brats.
When I think of grilling I think of last summer, visiting Alex in Ann Arbor.
In the summertime Alex and I would buy a six pack of Oberon and sip it as we grilled on the large red deck at the back of the house. We’d make big juicy hamburgers, citrusy chili lime chicken skewers, and hot dogs. 
Hot dogs have always been a guilty pleasure of mine. Though I typically enjoy thoughtfully-prepared dishes with fresh twists, I have quite a fondness for good old fashioned hot dogs.
So today, I’m combining the two. Upscale hot dogs, if you will. Bratwursts cooked in beer for flavor and moisture, paired with a tangy dijon coleslaw from my friends at Maille.
The coleslaw is so good that I ate it on its own as a side dish. It’s crunchy and creamy, but at the same time has this great kick from the dijon mustard. I’m a mustard fanatic, and I was SO into Maille’s dijon. Like a spread-it-on-my-sandwich-every-day-since-I-got-it fan.
The coleslaw will keep for over a week in the fridge. Just make sure to seal it in an air-tight container.
Now who’s ready for grilling season?
Print
How to Make the Perfect Dijon Coleslaw
- Total Time: 35 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Tangy Dijon coleslaw and flavorful beer brats—a perfect summer grilling combo. Easy to make, even easier to enjoy!
Ingredients
- 1/3 cups (79 ml) mayonnaise
- 4 teaspoons Maille original dijon mustard
- 1 tablespoon Maille whole grain mustard
- 1 tablespoon pickle juice
- 3 tablespoons white wine vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups (946 ml) red cabbage
- 2 cups (473 ml) green cabbage
- 8 bratwursts
- 24 oz (680 g) lager
- 1 tablespoon butter
- hot dog buns
- jalapeños
Instructions
- Make the coleslaw
- In a large bowl, whisk together mayonnaise, both mustards, pickle juice, white wine vinegar, sugar, salt, and black pepper.
- Add in red and green cabbage and toss to coat thoroughly.
- Set aside.
- Make the beer brats
- In a deep saucepan, heat beer until it simmers.
- Add in brats and cook for 8-10 minutes over low heat.
- Remove from saucepan and place in a large nonstick skillet with 1 tablespoon of butter until cooked through.
- Toast hot dog buns.
- Stuff buns with coleslaw and beer brats.
- Top with jalapeño and serve with french fries.
Notes
- For a richer flavor, use a high-quality, flavorful mayonnaise.
- If you don’t have lager, substitute with another light-bodied beer, or even chicken broth for a non-alcoholic option.
- To make ahead, prepare the coleslaw up to 2 days in advance and store it in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: German-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 10
- Sodium: 800
- Fat: 35
- Saturated Fat: 10
- Unsaturated Fat: 20
- Carbohydrates: 50
- Fiber: 5
- Protein: 20
- Cholesterol: 80
Frequently Asked Questions
What type of mustard should I use for the Dijon coleslaw?
For the best flavor, use Maille Dijon mustard, as it provides a great tangy kick that complements the coleslaw.
How long will the Dijon coleslaw last in the fridge?
The coleslaw will keep for over a week in the fridge if stored in an air-tight container.
Can I add other ingredients to the coleslaw for extra crunch?
Yes, you can add ingredients like shredded carrots or chopped apples for additional texture and flavor.
This is delish! Even my sister loves it, thank you!