Chopped Honey Mustard Slaw Recipes
BIG APPLE SLAW WITH HONEY MUSTARD
Provided by Trisha Yearwood
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Whisk together the oil, mustard, honey, lemon juice, 1/2 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Add the mint, parsley, apples and fennel and toss them together until they are coated in the dressing. Top with the fennel fronds. 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.
HONEY MUSTARD COLESLAW
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
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 COLE SLAW
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
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
CHOPPED HONEY-MUSTARD COLE SLAW
A different take on cole slaw. By letting the cabbage sit in the salt overnight, it drains off some of the liquid so the dressing does not get to watery
Provided by Abby Girl
Categories Vegetable
Time 20m
Yield 8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 137.2, Fat 7.7, SaturatedFat 1.1, Cholesterol 5.7, Sodium 1099.8, Carbohydrate 17.5, Fiber 2.8, Sugar 11, Protein 2.1
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