This Classic Coleslaw is made with a thick, creamy dressing lightly sweetened with honey. Then just a touch of Dijon mustard added for a little tang. The perfect slaw for all your summer cookouts and BBQ’s (Gluten Free, Vegetarian & No Added Refined Sugars).
So with summer quickly approaching, I can’t help but think about all the upcoming outdoor activities. And Guys “to me” that just means lots of BBQ’s, picnics, & gatherings.
And where I’m from coleslaw or slaw as we refer to it, is just naturally a part of all that. It’s just kinda a Southern tradition.
Especially since I really can’t remember not having a big bowl of slaw at any family gathering or BBQ…. So I thought I needed to share a favorite, super easy Coleslaw recipe with you today!
Plus coleslaw & potato salad just happen to be two of the hubbies favorites. So you’ll never hear him saying anything about me making coleslaw on the repeat! 😆
Even though I know there are people out there who say they really don’t care for slaw...I really believe it’s all in the making. 😉
So let’s break down what it takes to make a good basic Classic Coleslaw…ya know one for all your summer gatherings…
First of all you need to decide on the cabbage…
Some people prefer just green, but you could certainly add some red cabbage for color & nutritional value. But if you want to stick with just a basic recipe, green would be the way to go.
Also in a pinch, I’ve used the ready to go store packages of slaw mix. These usually include both kinds of cabbage and helps it come together a lot quicker.
So now that you’ve got the cabbage covered, you’ll just need to add a couple carrots to go with the mix. I have made it without carrots before but the carrots just give it the nice extra added color & nutrition.
But seriously a good base dressing is what makes the slaw…And since I’m a big fan of honey mustard flavors, I knew this would be the perfect compliment for slaw.
Anywho, I hope you’ll give this recipe for Classic Coleslaw a try and include it at all your summertime gatherings.
Classic Honey Mustard Coleslaw
- 7 cups shredded green cabbage
- 2 med./large carrots shredded
- 1 cup mayo
- 1 1/2 tbsp. Dijon mustard
- 1 tbsp. apple cider vinegar
- 2 tbsp. honey
- 1/2 tsp. garlic powder
- salt to taste
- fresh ground black pepper to taste
- 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.