Tangy Honey-Mustard Coleslaw

This vibrantly tangy coleslaw melds the sweetness of honey with the sharpness of mustard, creating a unique twist on the classic side dish that complements any BBQ or picnic spread.

Prep time: 30 minutes
Cook time:
Serves: 6

Ingredients

1 medium green cabbage, shredded

1 cup shredded carrots

1 red bell pepper, thinly sliced

1 cup thinly sliced red onion

1/2 cup chopped fresh cilantro

1/4 cup apple cider vinegar

1/4 cup honey

2 tablespoons Dijon mustard

1/4 cup mayonnaise

1 teaspoon celery seed

Salt and pepper to taste

Instructions

1. In a large mixing bowl, combine the shredded cabbage, carrots, red bell pepper, red onion, and cilantro.

2. In a separate bowl, whisk together the apple cider vinegar, honey, Dijon mustard, mayonnaise, celery seed, salt, and pepper until smooth to create the dressing.

3. Pour the dressing over the vegetable mixture.

4. Toss everything together until well coated with the dressing.

5. Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

Coleslaw is best served cold and does not require reheating. If necessary, let it sit at room temperature for 10 minutes before serving.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.