Katie's Mustard Slaw - Best Slaw Condiment | The Nibble Webzine Of Food Adventures - The Nibble Webzine Of Food Adventures Katie's Mustard Slaw - Best Slaw Condiment | The Nibble Webzine Of Food Adventures
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TOP PICK OF THE WEEK: Katie’s Mustard Slaw

We love Katie’s Mustard Slaw so much, that we’re reprising our 2013 article in order to introduce it to every NIBBLE reader.

Prior to the beginning of Memorial Day, Independence Day, and Labor Day cookout events, we want everyone to experience it. At $4.99 a jar, you can even give it as party favors and stocking stuffers, down the road.

It’s longer name is Katie’s Home Style, Old-Fashioned, Pool-Room Mustard Slaw, but that’s a mouthful.

Speaking of mouthfuls, we eat it from the jar before we get to slather it on our favorite mustard-friendly foods.

We taste a lot of products, and this blend of mustard with bell peppers, cabbage, carrots, onions and vinegar, spices, jalapeños and a bit of salt and sugar is a winner (and very low-calorie to eat from the jar).

Katie’s mustard slaw a complex layering of flavors, with a beautiful texture and a spicy kick. It’s a riff on chow-chow*, a Nova Scotian and American pickle relish made from a combination of vegetables; and a relative of British piccalilli (which has a cauliflower base).

In Alabama and Tennessee, the condiment is called chow-chow, mustard slaw or pool room slaw. It has been made and sold by southern Tennessee Amish for some 100 years (source).

Get yours here. You’ll be very happy! (Scroll to the bottom of the page.)

It’s a wonderfully versatile condiment, zingy and satisfying. Use it:

  • On hot dogs and burgers
  • On meat-based sandwiches: bologna, ham, roast beef, submarines, turkey
  • With roasted or barbecue chicken, beef or pork
  • With grilled or fried fish
  • With eggs, including mixed into deviled eggs
  • Mixed into coleslaw and other slaws
  • Mixed into potato salad or egg salad
  • Mixed into a vinaigrette
  • As a dip with chips, crudités, pretzels or tortilla chips (heavenly with soft pretzels), served straight or mixed with mayonnaise, plain yogurt or sour cream
  • With vegetables: greens, mashed potatoes, beans (such as pinto beans)
  • On toast or crackers
  • As a condiment with cheese, paté and charcuterie
    …and with countless other foods. Don’t hesitate to dip a spoon into the jar for a mini snack.


    Katie's Mustard Slaw
    [1] Katie’s Original Mustard Slaw (all photos © Katie’s).

    Katie's Jalapeno Mustard Slaw
    [2] Jalapeño Mustard Slaw.

    [3] Hot dogs are just the beginning.


    A tablespoon is just 10 calories, with zero calories from fat, 40mg sodium and 1 mg sugar. It’s a caloric bargain, waiting to add great flavor to your meals. All of the vegetables that Katie’s uses are bought fresh from a local farmers market.

    Now the challenge: How to get it. Distribution is limited.

    To order, head to KatiesSlaw.comand scroll to the bottom of the page.

    If you have to order a case, don’t worry: You’ll go through it quickly, and be happy to have jars for house gifts and stocking stuffers.


    Katie is Katie Kilburn of Florence, Alabama. She began to make slaw and relish products for her family and the local high school football concession stand, using her mother-in-law’s recipe.

    With the help of the Shoals Commercial Culinary Center, fortuitously located in her hometown, she was able to tap into resources to make more slaw and relish for commercial sale.

    The business is now owned by Katie’s daughter Teresa and husband Derek.

    Anyone who tastes it will love it. Hand this review to your favorite retailer and ask that they bring in a few cases—and watch them fly off the shelves.

    *According to Wikipedia, chow-chow is “regionally associated” with the Southern United States, Pennsylvania, New Mexico, the Appalachian Mountains and soul food. The recipes vary greatly; some are sweeter, others more savory. The name is said to derive from the French word for cabbage, chou (pronounced “shoe”). It was popular with the Acadians of Nova Scotia, descendants of the 17th-century French colonists, who emigrated to Louisiana.


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