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Creamy Honey Mustard Coleslaw

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A quick and easy creamy honey mustard coleslaw with a perfect balance of tangy and sweet flavors, featuring crisp cabbage and shredded carrots. Ideal for summer gatherings and pairs beautifully with grilled meats.

Ingredients

Scale
  • 4 cups finely shredded green cabbage (about 340g)
  • 1 cup shredded carrots (about 120g)
  • ¼ cup finely chopped red onion (optional, about 40g)
  • ½ cup mayonnaise
  • ¼ cup sour cream
  • 2 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh parsley (optional garnish)

Instructions

  1. Rinse the cabbage under cold water. Remove the core and shred finely into thin strips to yield about 4 cups.
  2. Shred the carrots finely to make about 1 cup. If using, finely chop the red onion to about ¼ cup.
  3. In a medium bowl, whisk together mayonnaise, sour cream, honey, Dijon mustard, apple cider vinegar, salt, and black pepper until smooth and creamy.
  4. Pour the dressing over the shredded vegetables and toss gently but thoroughly until evenly coated.
  5. Cover and refrigerate for at least 30 minutes to allow flavors to meld. For best results, chill up to 2 hours.
  6. Before serving, stir gently and sprinkle with chopped fresh parsley.

Notes

If coleslaw feels too thick after chilling, stir in a teaspoon of cold water or milk to loosen. Dressing may separate in fridge; stir before serving. For dairy-free, swap sour cream with coconut yogurt and mayonnaise with vegan mayo. Can be made up to 24 hours ahead and keeps well refrigerated for 3 days. Avoid over-processing cabbage to maintain crisp texture.

Nutrition

Keywords: coleslaw, honey mustard, creamy coleslaw, summer side dish, barbecue side, easy coleslaw recipe, tangy coleslaw

Find it online: https://siennaspoon.com/creamy-honey-mustard-coleslaw-recipe-easy-tangy-freshness-guide/