Chopped Honey Mustard Slaw Recipes

HONEY MUSTARD COLESLAW

Steps:

• Place coleslaw mix in a large bowl. Combine the remaining ingredients. Pour over coleslaw mix and toss to coat. Chill until serving.

HONEY-MUSTARD COLESLAW WITH APPLES

Steps:

• In large bowl, toss all ingredients.
• Serve immediately, or cover and refrigerate up to 24 hours before serving.

CHOPPED HONEY-MUSTARD SLAW

Steps:

• Place cabbage in large colander; set colander over large bowl. Sprinkle salt over cabbage and toss. Cover with plastic wrap and refrigerate overnight.
• Whisk all remaining ingredients in small bowl to blend. (Dressing can be prepared 1 day ahead. Cover and chill.)
• Discard all liquid accumulated in bowl from cabbage. Rinse cabbage under cold water to remove some of salt. Working in batches, squeeze out as much liquid as possible from cabbage. Transfer cabbage to large serving bowl. Pour 3/4 cup dressing over and toss to coat. Cover and refrigerate at least 1 hour. (Can be made 1 day ahead. Keep refrigerated.) Season with pepper.

HONEY MUSTARD SLAW

Steps:

• Cut the cabbage in half and remove the stem. Using a mandoline or a chef's knife, slice the cabbage about 1/4-inch thick and place in large bowl.
• Heat the olive oil in a medium skillet over low heat. Add the garlic and saute until softened, about 3 minutes. Add the vinegar, mustard, honey and 1 tablespoon water, and whisk to combine. Remove from heat and add the caraway seeds. Pour the vinaigrette over the sliced cabbage, season with salt and pepper, and toss to coat. Cover with a lid or plastic wrap and let sit for 10 to 15 minutes to wilt the cabbage. Transfer to a serving platter and serve immediately.

CRUDITES SLAW WITH HONEY-MUSTARD DRESSING

Steps:

• Pulse the crudites in a food processor until chopped into about 1/4-inch pieces (some will remain a little bigger--that is okay).
• Combine the mustard, honey, vinegar, sour cream, 1/4 teaspoon salt and a few grinds of black pepper in a large bowl. Add the chopped vegetables and toss well to coat. Transfer to a serving bowl.

CHOPPED HONEY-MUSTARD COLE SLAW

Steps:

• Place cabbage in large colander; set colander over large bowl. Sprinkle salt over cabbage and toss. Cover with plastic wrap and refrigerate overnight.
• Whisk all remaining ingredients in small bowl to blend. (Dressing can be prepared 1 day ahead. Cover and chill.).
• Discard all liquid accumulated in bowl from cabbage. Rinse cabbage under cold water to remove some of salt. Working in batches, squeeze out as much liquid as possible from cabbage. Transfer cabbage to large serving bowl.
• Pour 3/4 cup dressing over and toss to coat. Cover and refrigerate at least 1 hour. (Can be made 1 day ahead. Keep refrigerated.).
• Season with pepper.

HONEY MUSTARD CRUNCHY COLESLAW

Steps:

• Combine first 4 ingredients in large bowl.
• Mix mayo, mustard and vinegar until blended. Add to vegetable mixture; mix lightly.
• Refrigerate 1 hour.

HONEY MUSTARD SLAW DOG

Steps:

• In a small bowl add the mayonnaise, yellow mustard, Dijon mustard, and honey. Whisk together and set aside.
• In a medium size bowl add the cabbage, carrots, green onion, salt, pepper and the honey mustard mixture.
• Toss all ingredients together until the cabbage mixture is lightly coated. Set the slaw mixture aside for a moment.
• Coarsely chop the honey roasted peanuts and set aside.
• Grill, microwave or boil the hot dogs.
• Cut the pretzel rolls in half lengthwise leaving the bottom of the bun uncut about an inch from the bottom.
• Lay some of the slaw in the bottom of the bun. Add the hot dog.
• Top the hot dog with a bit of mustard, the remaining slaw, chopped peanuts and garnish with the black sesame seeds.