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Honey-Mustard Coleslaw

Honey-Mustard Coleslaw

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The moment JR and I bit into pulled pork sandwiches with Tangy Barbecue Sauce, we knew there absolutely had to be a coleslaw recipe in this book to accompany them. If you’re working in stages, add half of the cabbage to your largest bowl, add the dressing, and then work in the remaining cabbage.
In fact, if you find that you must use this method, that is the most complicated moment of executing this recipe. Quickly, quickly, it comes together, and oh, it goes so darned well with those pork sandwiches. And any other summer party or barbecue food, for that matter.


Estimated cost for four: $4.30. Green cabbage is apparently not quite as fancy as its red counterpart and retails for $0.59 per pound, rather than the $0.69 per pound that red commands, so 2½ pounds costs us $1.48. The olive oil is $0.64. The mustard is $2.99 for 19 tablespoons, and we used 5 1⁄3 tablespoons, so that’s $0.85. The honey is $3.99 for 16 tablespoons, and so that costs us $1.33.


  • 2 -2 1/2 pounds green cabbage (from one small head)
  • 1/3 cup extra-virgin olive oil
  • 1/3 cup Dijon mustard
  • 1/3 cup honey
  • Kosher salt and freshly ground black pepper


Calories Per Serving324

Folate equivalent (total)112µg28%

The Meatwave

When getting into barbecue, I had to take a long time enemy face on&mdashcoleslaw. I knew coleslaw only as that tough, bland salad doled out in medicine cups at Greek dinners, dressed with mayo as if that would make such an undesirable side more palatable. When I became a barbecue fiend, I was confronted with slaw in larger portions, and guiltily left it remaining on my plate after finishing all the glorious smoked meats that sat next to it. It took some time, but I couldn't rightfully keep being so wasteful, so started to cautiously indulge in coleslaw, and while mostly I remained unimpressed, I came across a few that surprised me with how delicious they were. Over my many years of cooking, I made it a point to whip up some coleslaw now and again in an attempt to make it match, or better, those that I found worthy of being served with barbecue, and I'm happy to say I've finally found slaw nirvana in this unassuming mustard coleslaw.

There were so many steps to me finding my coleslaw happy place, with one of the first being cabbage selection. When starting out, I relied heavily on red cabbage, but found that it was tougher than white and ultimately I began leaving red out altogether, or using it only very sparingly mainly for color.

Another step to achieving the right balance between tender and crunchy cabbage was getting dice just right. Somewhere along the way I ditched my knife for the job and began relying on my mandoline to not only shred the cabbage more finely, but also make very quick work of it.

Once I have the cabbage shredded, I run my knife through it to break up the long strands into more bite-sized pieces.

As for other add-ins, I mainly stick with carrot, which I grate using the medium holes on a box graters. Depending on the recipe, I may sometimes add in grated onions or peppers, but I try not to go to crazy with the extras to allow the crunchy cabbage and dressing work their simple magic together.

The biggest improvement to my coleslaw came with The Food Lab's experiment on the best method to get the proper crunch and tenderness from the cabbage via moisture extraction. The results showed tossing the cabbage and carrot mixture with 2:1 mixture of sugar and salt* and letting it sit for five minutes drew the right amount of water out of the veggies to make them perfectly crisp-tender. Prior to this, I tried all types of tricks from microwaving the cabbage to mildly salting and letting it drain for hours, but none worked as well as this quicker method.

*I found the original amounts of 1 cup sugar to a 1/2 cup kosher salt left the slaw mix too salty, so scaled it back to 2/3 cup sugar and 1/3 cup salt with great results.

Of course the downside that this method is I'm left with an overly salty and sweet slaw mixture. So to fix that, I transfer the slaw to the bowl of my salad spinner, wash it throughly to remove the excess seasoning, then take the mixture for a spin to dry it out. Sometimes I repeat if the first go round didn't remove enough salt. The end result is a slaw mix that's incredibly well seasoned and tender, yet with a really nice crunch to it.

The slaw dressing that first turned me from slaw hater to lover was a simple mixture of apple cider vinegar, sugar, and celery seeds. I'm still quite fond of that dressing, but for the money, I've yet to find a slaw dressing as delicious as this mustard one I tinkered with over time. It's a simple mix of equal parts mayo, yellow mustard, cider vinegar, and sugar with some hot sauce an celery seeds thrown in.

Once the dressing and slaw mix are done, it's just a matter of bringing the two together to make one incredible coleslaw. I usually add the dressing in slowly and taste as I go along to ensure it doesn't become over dressed. Since cabbage and carrot sizes vary, I don't always need every drip of the dressing to make the perfect slaw.

If only those diners of my youth served this slaw, I would have never hated the stuff. The vegetables have none of the toughness and blandness I was used to. The dressing is a far cry from watered down mayo with its complex flavor that's sweet, tangy, creamy, and spicy all at the same time. Whenever I make this slaw, I need to no barbecue to help get it down&mdashI sit with a fork and eat it as a snack at all times of the day. Of course, if I pile this slaw on heap of hot, freshly pulled pork shoulder on a bun, I'm truly in barbecue heaven.

Published on Tue Aug 18, 2015 by Joshua Bousel

Mustard Coleslaw

  • Yield 10-12 servings
  • Prep 20 Minutes
  • Inactive 5 Minutes
  • Total 25 Minutes


  • For the Dressing
  • 1/3 cup mayonnaise
  • 1/3 cup yellow mustard
  • 1/3 cup cider vinegar
  • 1/3 cup sugar
  • 2 tablespoons hot sauce, preferably Texas Pete
  • 1 teaspoon celery seeds
  • For the Slaw Mix
  • 1 large head green cabbage (about 3 1/2 pounds), finely shredded on a mandoline or by hand
  • 1 large carrot, peeled and grated on the large holes of a box grater
  • 2/3 cup sugar
  • 1/3 cup kosher salt


  1. For the Dressing: Whisk together mayonnaise, mustard, vinegar, sugar, hot sauce, and celery seeds in small bowl.
  2. For the Slaw: Combine cabbage and carrot in a large bowl. Sprinkle with sugar and salt and toss to combine. Let stand five minutes, then transfer to a large colander and rinse thoroughly under cold running water.
  3. Transfer vegetables to a salad spinner and spin dry. Alternatively, transfer to a large rimmed baking sheet lined with a triple layer of paper towels or a clean kitchen towel and blot mixture dry with more towels. Return to large bowl.
  4. Pour dressing over vegetables and toss to coat. Adjust seasoning to taste with salt, pepper, and/or sugar.

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Mike Mustard slaw is the perfect topping for a BBQ bologna sandwich. Now that you're in the South, you need to learn to make these.

Posted Wed, Aug 19 2015 6:30AM

Ryan Powell Might want to adjust the amount of salt listed in the recipe. Guessing that is supposed to be Tbsp or tsp instead of cups. Pretty sure if someone eats that much in something they aren’t Kong’s for this world. Posted Fri, Mar 19 2021 3:33PM

Ryan Powell Nm. my fault for not reading thoroughly Posted Fri, Mar 19 2021 3:36PM

Notes about this recipe

Member Rating


Where’s the full recipe - why can I only see the ingredients?

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Memphis girls like me enjoy our coleslaw on top of a hearty pulled pork sandwich. And yes, I know this sounds weird, but it&rsquos the Memphis way. Just trust me when I say that it&rsquos good because the balance between the meat and the coleslaw is pretty much perfection.

Step 1

Install the chopping blade in the Precision Processor Bowl. Add dressing ingredients in bowl and select HIGH for approximately 10 seconds . Remove chopping blade and set aside dressing.

Step 2

Install the disc spindle in the Precision Processor Bowl. Place the reversible disc, grating side up, on the spindle. Install feed chute lid, and place carrots , length ways in feed chute. Select LOW, then use the pusher to push carrots through the chute. Repeat with remaining carrot . Carefully remove the reversible disc and spindle. Remove grated carrots from bowl into a serving dish .

Step 3

Install the disc spindle in the Precision Processor® Bowl. Place the reversible disc on the spindle with the slicing side uppermost. Install feed chute lid, and place onion in to feed chute. Select LOW, then use the pusher to push onion through the chute. Repeat with cabbage until all sliced up . Remove vegetables from bowl , add to serving dish.

Spicy Honey Mustard Coleslaw

  • Prep time: 20 min
  • Cook time: min
  • Total time: 20 min
  • Yield: 8-10
  • Difficulty: easy


  • 8 Cups shredded green cabbage
  • 1 cup of red onions
  • 3/4 cup of white onions
  • 1/3 cup of shredded carrots
  • 2/3 cup sugar
  • 6 tbs apple cider vinegar
  • 6 tbs honey mustard
  • 1/4 cup ketchup
  • 1/4 cup sour cream
  • 2 tbs mayonnaise
  • 1/2 tsp salt
  • 1/4 tsp cayenne pepper


Combine cabbage, onion, carrot and sugar in a large bowl. Mix well. The sugar will caramelize the cabbage.

In a separate bowl combine the dressing ingredients and blend until smooth. Pour the dressing over the cabbage mixture and stir together. Chill and serve.


  • For the Dressing:
  • 1/3 cup mayonnaise
  • 1/3 cup yellow mustard
  • 1/3 cup cider vinegar
  • 1/3 cup sugar
  • 2 tablespoons hot sauce, preferably Texas Pete
  • 1 teaspoon celery seeds
  • For the Slaw Mix:
  • 1 large head green cabbage (about 3 1/2 pounds), finely shredded on a mandoline or by hand
  • 1 large carrot, peeled and grated on the large holes of a box grater
  • 2/3 cup sugar
  • 1/3 cup kosher salt

Steps to Prepare Perfect Cabbage and Honey Mustard Salad

Cabbage and Honey Mustard Salad. The dressing for this red cabbage slaw is a honey mustard dressing. It is tangy, slightly sweet and on the lighter side as no mayo is used. The ingredients for the dressing are honey, Dijon mustard, freshly squeezed lemon juice, olive or avocado oil, slat and pepper.

This is a simple and healthy salad, using cabbage, carrots, apples and sweet onion. The honey mustard dressing is light and nicely compliments the sweet apples, making this crispy cabbage salad especially tasty. Serve as a starter or as a side dish In a small bowl whisk together mustard, vinegar, and salt until combined.

Hey everyone, it is Brad, welcome to our recipe page. Today, we’re going to make a distinctive dish, cabbage and honey mustard salad. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Cabbage and Honey Mustard Salad is one of the most popular of recent trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. Cabbage and Honey Mustard Salad is something which I have loved my whole life. They are fine and they look fantastic.

The dressing for this red cabbage slaw is a honey mustard dressing. It is tangy, slightly sweet and on the lighter side as no mayo is used. The ingredients for the dressing are honey, Dijon mustard, freshly squeezed lemon juice, olive or avocado oil, slat and pepper.

To begin with this particular recipe, we must prepare a few ingredients. You can have cabbage and honey mustard salad using 8 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Cabbage and Honey Mustard Salad:

Whisk in oil in a slow stream, whisking until emulsified. In a large bowl toss together cabbage, parsley, vinaigrette, and. Shredded Napa cabbage is tossed with a warm honey and mustard dressing, loads of crisp bacon, sautéed mushrooms and bleu cheese crumbles. From salty to sweet and a little bit of tartness, this Wilted Cabbage Salad is always on my holiday table.

Instructions to make Cabbage and Honey Mustard Salad:

  1. Mix the ◎ ingredients together to make the dressing..
  2. Slice the part of the cabbage close to the core very thinly, and chop up the rest into 2-3 cm pieces..
  3. Cut the sausages up into 1 cm pieces..
  4. Cover the cabbage with plastic wrap and microwave for about 3 minutes at 500 to 600 W..
  5. Cover the sausages with plastic wrap and microwave for about 30 to 40 seconds..
  6. Mix the cabbage, sausages and dressing together, and season with salt and pepper..
  7. Put on a serving plate. Scatter with parsley to taste, and serve..

Honey Mustard Coleslaw I tinkered around with a family cole slaw recipe until I arrived at this sweet & tangy combination. The packaged shredded cabbage is a real time-saver, and the honey helps the dressing come together faster. Slice the cabbage into thick wedges. You can reserve the rest of the cabbage for stir fry another night. Brush the wedges with the honey mustard glaze.

So that is going to wrap this up for this special food cabbage and honey mustard salad recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

Tangy Honey Mustard Coleslaw

Now that it’s the end of March, we can start thinking warmer weather, right?! I seem to talk about the weather quite a bit here, but if you’re familiar with Michigan weather you know why. It changes so frequently it’s hard to keep up. Like turning on the heat in your car in the morning and the air conditioning on later in the day is not unheard of, regardless of the month.

Anyways, Dan and I just got back from a long weekend in New York City (part business for him, all pleasure for me ). So although I haven’t been doing too much cooking lately, I’ve had this recipe in the queue for some time now and am finally getting around to sharing it.

I made this coleslaw to pair with these Slow Cooker Honey Mustard Pulled Pork Sliders that I made about a month ago. I’m not sure why but I love serving coleslaw with any kind of sliders. Another combo that I have made in the past is this sweet coleslaw recipe paired with these Slow Cooker Hawaiian Barbecue Pulled Pork Sliders. Another excellent combination!

I know, store bought dressing is so much easier to use, however, it’s worth it to once in a while make your own dressing. And you likely have all the ingredients on hand already. This dressing took only about 5 minutes to prep, so I definitely say it’s worth it!

19 honey mustard coleslaw with apples Recipes

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Papa's Purple Coleslaw Plus

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Confetti Coleslaw (Food Network Kitchens)

Confetti Coleslaw (Food Network Kitchens)

Reuben Dog (Adam Gertler)

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Watch the video: Κίτρινη σως, σάλτσα μουστάρδας με μαγιονέζα (July 2022).


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