Dilled Honey Mustard Cole Slaw Recipes

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HONEY MUSTARD COLESLAW



Honey Mustard Coleslaw image

I tinkered around with a family cole slaw recipe until I arrived at this sweet & tangy combination. The packaged shredded cabbage is a real time-saver, and the honey helps the dressing come together faster. An added bonus is there no mess to clean up!

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 10m

Yield 5 servings.

Number Of Ingredients 7

1 package (14 ounces) coleslaw mix
1/2 cup mayonnaise
2 tablespoons honey
1 tablespoon cider vinegar
1 tablespoon spicy brown mustard
1/2 teaspoon lemon-pepper seasoning
1/8 teaspoon celery seed

Steps:

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

Nutrition Facts : Calories 216 calories, Fat 18g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 232mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 2g fiber), Protein 1g protein.

HONEY MUSTARD COLESLAW



Honey Mustard Coleslaw image

This coleslaw is super easy to prepare and great served along side all your favorite BBQ foods. Also great topped on veggie dogs or burgers.

Provided by Stephanie

Categories     Appetizer/Side     Salads

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : ServingSize 1 g, Calories 154 kcal, Carbohydrate 16.3 g, Protein 1.4 g, Fat 10 g, SaturatedFat 1.5 g, Cholesterol 8 mg, Sodium 257 mg, Fiber 1.9 g, Sugar 9 g

HONEY MUSTARD COLE SLAW



Honey Mustard Cole Slaw image

Make and share this Honey Mustard Cole Slaw recipe from Food.com.

Provided by MizzNezz

Categories     Low Protein

Time 10m

Yield 6 serving(s)

Number Of Ingredients 5

2 cups shredded cabbage
1 cup shredded carrot
1/3 cup plain yogurt
1/3 cup prepared mustard
2 tablespoons honey

Steps:

  • Put cabbage and carrots in lg mixing bowl. In small bowl combine remaining ingredients. Pour over cabbage and mix well. Chill.

Nutrition Facts : Calories 53.4, Fat 1.1, SaturatedFat 0.3, Cholesterol 1.8, Sodium 182.3, Carbohydrate 10.5, Fiber 1.6, Sugar 8.3, Protein 1.6

HONEY MUSTARD SLAW



Honey Mustard Slaw image

Provided by Daphne Brogdon

Categories     side-dish

Time 35m

Yield 8 servings

Number Of Ingredients 8

1 head purple cabbage
1/2 cup olive oil
3 cloves garlic, chopped
1/4 cup red wine vinegar
2 tablespoons Dijon mustard
2 teaspoons honey
1 tablespoon caraway seeds
Salt and fresh ground pepper

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.

COLE SLAW WITH MUSTARD AND HORSERADISH



Cole Slaw with Mustard and Horseradish image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 20m

Yield 12 servings

Number Of Ingredients 16

1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup whole-grain mustard
1/4 cup milk
2 tablespoons prepared white horseradish
2 tablespoons sugar
1 teaspoon celery seed
2 dashes hot sauce
Kosher salt and freshly ground black pepper
1 cup shredded carrots
2 apples, peeled and finely diced
1 medium jicama, shredded
1 red onion, thinly sliced
1/2 head green cabbage, finely sliced
1/2 head red cabbage, finely sliced
Fresh cilantro leaves, for garnish

Steps:

  • In a large bowl, whisk together the mayonnaise, sour cream, mustard, milk, horseradish, sugar, celery seed, hot sauce and some salt and pepper. Taste and adjust the seasoning.
  • In a separate large bowl, add the carrots, apples, jicama, onions and cabbage. Add half the dressing and toss to coat. Add more dressing if needed. Garnish with cilantro and serve.

BACON AND HONEY-MUSTARD COLESLAW



Bacon and Honey-Mustard Coleslaw image

From Betty's Soul Food Collection... Lemon yogurt and mustard create the zippy dressing for a veggie-packed coleslaw.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 16

Number Of Ingredients 11

2 containers (6 oz each) Yoplait® Original yogurt lemon burst
1/4 cup honey mustard
1 1/2 teaspoons seasoned salt
4 teaspoons lemon juice
2 teaspoons grated lemon peel
1 bag (16 oz) coleslaw mix (8 cups)
1 small zucchini, shredded (about 1 cup)
1 cup shredded carrots
1/2 medium cucumber, quartered lengthwise, cut into 1/4-inch slices (1 cup)
1/2 cup chopped red bell pepper
4 strips bacon, cooked, chopped

Steps:

  • In medium bowl, mix dressing ingredients until well blended and smooth.
  • In large bowl, mix all salad ingredients except bacon. Add dressing; toss to mix well. Serve immediately or refrigerate until serving time. Spoon into serving bowl; sprinkle with bacon.

Nutrition Facts : ServingSize 1 Serving, TransFat 0 g

HONEY MUSTARD VINAIGRETTE COLESLAW DRESSING



Honey Mustard Vinaigrette Coleslaw Dressing image

I volunteer for my local public TV station and was co-chair of the food committee that provided food and snacks for volunteers & staff at a major fund raiser in the late spring. The food tent is always located in the outdoor court yard next to the grill. I developed this recipe as an alternative for mayonnaise based coleslaw dressing since the food needed to hold up in the heat of the outdoors. They ate it as a side dish, and on their hot dogs and burgers. They even came back for seconds! This is great for regular salads and dipping too. Enjoy!

Provided by SueChef

Categories     Salad Dressings

Time 5m

Yield 1 Cup

Number Of Ingredients 6

3 tablespoons stone ground dijon mustard or 3 tablespoons spicy brown mustard
1/2 cup canola oil
1/4 cup cider vinegar
3 tablespoons honey
salt
fresh coarse ground black pepper

Steps:

  • Use heaping tablespoons of the mustard (sometimes I use a combination of yellow and spicy mustard-whatever I have on hand).
  • Place all ingredients in a jar adding the salt and pepper to taste. Shake until well combined.
  • This will keep for weeks in the refrigerator, just shake well before using.

DILLY COLESLAW



Dilly Coleslaw image

When I took this coleslaw to a church function, I came home with an empty bowl! You can easily double the recipe for a larger group. It's not your typical slaw-with chopped dill pickles and a sweet-tart dressing featuring pickle juice.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 10

8 cups shredded cabbage
1/2 cup chopped dill pickles
1/4 cup finely chopped onion
1/2 cup sugar
1/2 cup mayonnaise
1/4 cup milk
1/4 cup dill pickle juice
1 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper

Steps:

  • In a large bowl, combine the cabbage, pickles and onion. In a small bowl, whisk the remaining ingredients until smooth. , Pour over cabbage mixture and toss to coat. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon.

Nutrition Facts : Calories 175 calories, Fat 11g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 563mg sodium, Carbohydrate 18g carbohydrate (15g sugars, Fiber 2g fiber), Protein 1g protein.

HONEY MUSTARD DRESSING I



Honey Mustard Dressing I image

A great dressing, which if you skip the mayo can be used as a sauce for baking chicken

Provided by DPAPEL

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Honey Dressing Recipes

Time 5m

Yield 8

Number Of Ingredients 6

⅓ cup prepared mustard
⅓ cup honey
2 tablespoons soy sauce
½ cup mayonnaise
½ teaspoon garlic powder
1 teaspoon dried dill weed

Steps:

  • In a small bowl, whisk the yellow mustard, honey, soy sauce, mayonnaise, garlic powder and dill weed together until well blended.

Nutrition Facts : Calories 151.7 calories, Carbohydrate 13.1 g, Cholesterol 5.2 mg, Fat 11.3 g, Fiber 0.4 g, Protein 0.9 g, SaturatedFat 1.7 g, Sodium 422.7 mg, Sugar 11.9 g

HONEY-MUSTARD COLESLAW WITH APPLES



Honey-Mustard Coleslaw with Apples image

No shredding required! Slaw mix makes it oh-so-simple.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 15m

Yield 12

Number Of Ingredients 4

1 bag (16 oz) coleslaw mix (8 cups)
1/2 cup chopped green onions (8 medium)
2 medium apples, cored and cut into matchstick pieces
1 cup light honey-mustard dressing

Steps:

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

Nutrition Facts : Calories 80, Carbohydrate 12 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 8 g, TransFat 0 g

CHOPPED HONEY-MUSTARD SLAW



Chopped Honey-Mustard Slaw image

Provided by Tom Douglas

Categories     Mustard     Vegetable     Side     No-Cook     Fourth of July     Picnic     Vegetarian     Backyard BBQ     Summer     Tailgating     Chill     Honey     Cabbage     Bon Appétit     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 8

1 2-pound head of green cabbage, quartered, cored, thinly sliced lengthwise, then chopped crosswise (about 16 cups)
1 tablespoon coarse kosher salt
3/4 cup mayonnaise
2 1/2 tablespoons honey
2 tablespoons Dijon mustard
1 1/2 teaspoons celery seeds
1 teaspoon grated lemon peel
1/2 teaspoon hot pepper sauce

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.

SWEET, HOT MUSTARD SLAW



Sweet, Hot Mustard Slaw image

I enjoy a wide variety of coleslaws, but this mustard slaw may be my fave. The combo of hot and sweet has a proven track record for pleasing palates. Salting and massaging your cabbage first (aka 'cassage') will help draw out water, which sweetens up the flavor, as well as produce a flexible, yet still crunchy texture, which I think is lacking in many other 'chop and mix' recipes. Garnished here with chives and chive blossoms.

Provided by Chef John

Categories     Salad     Coleslaw Recipes     With Mayo

Time 1h30m

Yield 4

Number Of Ingredients 8

1 tablespoon kosher salt
1 pound cabbage
¼ cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon coarse-grain mustard
1 tablespoon honey, or more to taste
½ teaspoon cayenne pepper, or to taste
1 tablespoon apple cider vinegar

Steps:

  • Halve and quarter the head of cabbage and cut out the core. Slice across into 1/2-inch ribbons. Place cabbage in a bowl and sprinkle in salt. Massage cabbage until it begins to soften, about 1 minute. Let rest for 10 minutes, tossing occasionally. Transfer cabbage to a colander and rinse well under cold water. Let drain thoroughly.
  • Mix mayonnaise, Dijon mustard, grain mustard, honey, cayenne pepper, and vinegar together in a large bowl.
  • Squeeze cabbage as dry as possible and add to the dressing. Mix until thoroughly combined. Cover top in plastic wrap and refrigerate at least 1 hour. Toss and taste before serving.

Nutrition Facts : Calories 156.1 calories, Carbohydrate 13.8 g, Cholesterol 5.2 mg, Fat 11.1 g, Fiber 2.9 g, Protein 1.6 g, SaturatedFat 1.7 g, Sodium 1770.9 mg, Sugar 8.1 g

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