Honey Mustard Coleslaw

This Honey Mustard Coleslaw recipe is easy to make and the best coleslaw recipe for all your summer bbq's & gatherings. Perfect as a side dish or top it on burgers, hot dogs and more. A gluten-free and dairy-free slaw made with only a few ingredients.

Coleslaw is always an easy delicious choice for summer meals or bbq's.

And I love that you can make this in advance so you have one less thing to prep for dinner. It's also great topped on a sandwich for lunch.

This cilantro lime slaw is another favorite we like to serve with sandwiches, topped on tacos or black bean burgers!

Jump to:

• 🥕 Ingredients in honey mustard coleslaw
• 📖 Ingredient notes
• 🔪 How to make homemade coleslaw
• 📄 Step by step instructions
• 🥡 Storage
• 💭 Top tip
• ❓Frequently asked questions
• 🥗 Other salads to try
• 📖 Recipe

🥕 Ingredients in honey mustard coleslaw

These are the basic ingredients you'll need to make this coleslaw.

• Cabbage- my preferred method is to finely shred the cabbage.
• Carrots- organic carrots recommended. And peel & finely shred the carrots.
• Garlic powder
• Dijon mustard
• Mayo
• Apple cider vinegar
• Honey

📖 Ingredient notes

• Cabbage- You can use a combination of both red and green cabbage if you prefer. But for a good basic coleslaw recipe I like to keep it simple with only green cabbage.
• Carrots- The amount of carrot can be adjusted based on your personal preferences.
• Dijon mustard- I don't recommend swapping or leaving this out. This is what gives the slaw it's tangy flavor.
• Mayo- I haven't tested the recipe with anything other than mayo but you could try swapping with greek yogurt if you want a lighter version.
• Apple cider vinegar- This could be swapped out with a white wine vinegar.

🔪 How to make homemade coleslaw

{full directions are in the recipe card below}

📄 Step by step instructions

1. Add roughly chopped cabbage to a food processor and pulse till you get the desired texture. For this slaw recipe I like to get it pretty fine.
2. Next add the peeled and roughly chopped carrots to the food processor and finely shred.
3. Put the shredded cabbage and carrots in a large mixing bowl.
4. Mix until the cabbage and carrots are combined.
5. For the honey dijon mustard dressing add the mayo, dijon mustard, honey, apple cider vinegar, garlic powder and salt & pepper to taste to small mixing bowl.
6. Whisk together until smooth and pour over combined cabbage and carrots in step 4 (picture).

🥡 Storage

This can be stored in an airtight container in the fridge for 3-5 days!

And since this is a mayo based coleslaw I don't recommend freezing this.

💭 Top tip

Finely shred the cabbage and carrots for this mustard coleslaw recipe. By doing this it will intensify the flavors of the slaw. This can be done easily and quickly in a food processor, but in a pinch you could use a box grater.

❓Frequently asked questions

🥗 Other salads to try

• Cucumber Black Bean Salad (Vegan)
• Creamy Grape Fruit Salad
• Lemon Dill Potato Salad (No Mayo

AND IF YOU TRY THIS RECIPE PLEASE BE SURE TO LET ME KNOW IN THE COMMENTS BELOW…..I’d love to hear if you make this & how you like it. Plus please be sure to include a star rating.

Until next time- xoxo

📖 Recipe

Updated from May 2018