Crudites Slaw With Honey Mustard Dressing Recipes

Steps:

• Put the mayonnaise, mustard and honey in a mixing bowl and whisk together until evenly incorporated.

Steps:

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

Steps:

• Prepare a large pot of boiling salted water, and fill a large bowl with ice water.
• Remove the tough bottoms of the asparagus stalks. If they are thick, peel the stems half-way up the stalk.
• Add the carrots to the pot of boiling water and blanch for 1 minute. Immediately remove the carrots with a slotted spoon and plunge them in the bowl of ice water. Drain the carrots when fully cooled.
• Add the asparagus to the boiling water and blanch for 1 minute. Immediately remove the asparagus with a slotted spoon and plunge them into the reserved bowl of ice water. Drain the asparagus when fully cooled.
• Slice the radicchio into wedges.
• Arrange the carrots, asparagus, cherry tomatoes, and radicchio on a platter and serve with the Herb Dip.
• Place the cream cheese, sour cream, mayonnaise, scallions, parsley, dill, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment and blend. Serve at room temperature.

Steps:

• In a small bowl, combine mustard and vinegar. Slowly drizzle in olive oil, and whisk until mixture is creamy. Season to taste with salt and pepper.
• Peel celery root with a sharp knife. Cut root in half crosswise and slice each half as thinly as possible. Keep slices in a bowl of cold water until needed. Drain and pat dry when ready to toss with the vinaigrette.
• Place vegetables in separate bowls, season with salt and pepper, and toss well. Add about 1 1/2 teaspoons dressing to each bowl and toss again. Arrange vegetables in separate piles on salad plates and serve immediately.