MSU Executive Chef Kurt Kwiatkowski's Coleslaw (served at Spartan Stadium's Smokestack BBQ) 

1 T. Dijon mustard

2 T. apple cider vinegar

3 T. canola oil

1½ # green cabbage, cored and julienned

¼ c. julienne red onion

3 T. fresh cilantro

½ t. kosher salt

¼ t. coarse ground black pepper


Whisk vinegar and Dijon together. After blended, slowly add canola oil and reserve.

In a big mixing bowl add cabbage, carrots, red onion and fresh cilantro

Toss with vinaigrette and season with salt and pepper. Reserve in a cooler for minimum ½ hour before service so that flavors blend together.

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