Chopped Honey Mustard Slaw Recipes

HONEY MUSTARD COLESLAW

Steps:

• In a bowl add the coleslaw mix and onions. Stir with a fork just to mix up.
• Add 1/2 cup of honey mustard, apple cider vinegar, salt, and pepper. Mix to incorporate.
• Cover and refrigerate for at least 1 hour.
• Before serving, stir and, if needed add the remaining honey mustard for a creamier coleslaw.

HONEY MUSTARD COLESLAW

Steps:

• Shred medium to large cabbage in food processor or can use box grater if you don't have one.
• Add cabbage to large mixing bow. Then peel and shred carrots and add to cabbage.
• Stir to combine.
• In separate small mixing bowl mix together mayo, mustard, apple cider vinegar, honey, & garlic powder.
• Add to cabbage and mix well. Season with salt & pepper to taste.

HONEY MUSTARD COLESLAW

Steps:

• Place coleslaw mix in a large bowl. Combine the remaining ingredients. Pour over coleslaw mix and toss to coat. Chill until serving.

CRUDITES SLAW WITH HONEY-MUSTARD DRESSING

Steps:

• Pulse the crudites in a food processor until chopped into about 1/4-inch pieces (some will remain a little bigger--that is okay).
• Combine the mustard, honey, vinegar, sour cream, 1/4 teaspoon salt and a few grinds of black pepper in a large bowl. Add the chopped vegetables and toss well to coat. Transfer to a serving bowl.

BIG APPLE SLAW WITH HONEY MUSTARD

Steps:

• Whisk together the oil, mustard, honey, lemon juice, 1/2 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Add the mint, parsley, apples and fennel and toss them together until they are coated in the dressing. Top with the fennel fronds. Serve immediately.

HONEY MUSTARD SLAW

Steps:

• Cut the cabbage in half and remove the stem. Using a mandoline or a chef's knife, slice the cabbage about 1/4-inch thick and place in large bowl.
• Heat the olive oil in a medium skillet over low heat. Add the garlic and saute until softened, about 3 minutes. Add the vinegar, mustard, honey and 1 tablespoon water, and whisk to combine. Remove from heat and add the caraway seeds. Pour the vinaigrette over the sliced cabbage, season with salt and pepper, and toss to coat. Cover with a lid or plastic wrap and let sit for 10 to 15 minutes to wilt the cabbage. Transfer to a serving platter and serve immediately.

CHOPPED HONEY-MUSTARD COLE SLAW

Steps:

• Place cabbage in large colander; set colander over large bowl. Sprinkle salt over cabbage and toss. Cover with plastic wrap and refrigerate overnight.
• Whisk all remaining ingredients in small bowl to blend. (Dressing can be prepared 1 day ahead. Cover and chill.).
• Discard all liquid accumulated in bowl from cabbage. Rinse cabbage under cold water to remove some of salt. Working in batches, squeeze out as much liquid as possible from cabbage. Transfer cabbage to large serving bowl.
• Pour 3/4 cup dressing over and toss to coat. Cover and refrigerate at least 1 hour. (Can be made 1 day ahead. Keep refrigerated.).
• Season with pepper.

CHOPPED HONEY-MUSTARD SLAW

Steps:

• Place cabbage in large colander; set colander over large bowl. Sprinkle salt over cabbage and toss. Cover with plastic wrap and refrigerate overnight.
• Whisk all remaining ingredients in small bowl to blend. (Dressing can be prepared 1 day ahead. Cover and chill.)
• Discard all liquid accumulated in bowl from cabbage. Rinse cabbage under cold water to remove some of salt. Working in batches, squeeze out as much liquid as possible from cabbage. Transfer cabbage to large serving bowl. Pour 3/4 cup dressing over and toss to coat. Cover and refrigerate at least 1 hour. (Can be made 1 day ahead. Keep refrigerated.) Season with pepper.