Description
This creamy, tangy honey mustard coleslaw combines crisp fresh vegetables with a perfectly balanced dressing that’s sweet, savory, and absolutely irresistible at any barbecue or family dinner.
Prep Time: 15 minutes | Cook Time: 0 minutes | Total Time: 15 minutes | Servings: 8
Ingredients
Scale
- 16 oz fresh cabbage, shredded (about 1 medium head, or use a bag if you’re short on time)
- 2 large carrots, grated on the large holes of a box grater
- 1/2 medium red onion, sliced as thin as you can manage
- 1/2 cup mayonnaise (the good stuff, not the diet version)
- 2 tbsp Dijon mustard (grainy is even better if you have it)
- 2 tbsp honey (local is amazing if you can find it)
- 2 tbsp apple cider vinegar
- Salt and pepper to taste (start with 1/2 tsp salt and adjust from there)
Instructions
- If you’re shredding your own cabbage, remove the core and slice it into thin strips—not too fine or it’ll get mushy.
- Grate your carrots on the large holes of a box grater, and slice that red onion paper-thin if possible.
- Toss all the vegetables together in a large bowl and give them a gentle pat with paper towels if they seem wet.
- In a separate bowl, whisk together mayo, Dijon mustard, honey, apple cider vinegar, salt, and pepper until it’s completely smooth.
- Taste your dressing—it should be slightly more tangy and sweet than you want the final coleslaw because the cabbage will mellow it out.
- Pour the honey mustard dressing over your vegetable mixture and toss until everything’s evenly coated.
- Pop it in the fridge for at least 30 minutes to let those flavors get acquainted (though overnight is even better).
- Give it one final stir before serving and adjust seasoning if needed.
- Serve chilled alongside your favorite grilled foods and watch it disappear.
Nutrition Information (Per Serving):
- Calories: 95
- Carbohydrates: 12g
- Protein: 1g
- Fat: 5g
- Fiber: 3g
- Sodium: 190mg
- Vitamin C: 65% DV
- Vitamin A: 85% DV
This coleslaw is packed with vitamin C from the cabbage and vitamin A from the carrots, plus fiber to keep you satisfied.
Notes:
- Fresh cabbage really does make a difference—it stays crispier longer than pre-shredded
- Don’t skip the resting time in the fridge; the flavors need time to meld together
- If your honey is crystallized, warm it slightly in the microwave to make it easier to whisk
- Every batch of vegetables is different, so taste and adjust the dressing as needed
Storage Tips:
- Keep refrigerated in an airtight container for up to 4 days
- Some liquid separation is normal—just stir it back in before serving
- Don’t freeze this one—mayonnaise-based dressings get weird and separated when thawed
- If it seems dry after a day, refresh with a tiny bit more mayo and vinegar
Serving Suggestions:
- Classic barbecue: Perfect alongside pulled pork, ribs, or grilled chicken
- Fish tacos: Use as a fresh, crunchy topping for any seafood
- Sandwich filling: Great on pulled pork sandwiches or as a side for burgers
- Picnic essential: Travels well and gets better as it sits (unlike potato salad)
Mix It Up (Recipe Variations):
- Asian-Style Honey Mustard Coleslaw: Add sesame oil and sesame seeds for an Asian twist
- Cranberry Honey Mustard Coleslaw: Toss in dried cranberries and chopped pecans for holidays
- Spicy Honey Mustard Coleslaw: Add a dash of hot sauce or minced jalapeño for heat
- Rainbow Coleslaw: Mix in purple cabbage for gorgeous color and the same great flavor
What Makes This Recipe Special:
This recipe elevates traditional American coleslaw by adding the perfect balance of Dijon mustard and honey to create a more complex, restaurant-quality flavor profile. The key is allowing the dressing to penetrate the vegetables while maintaining that essential crunch that makes coleslaw such a refreshing side dish.