Rustic Honey Mustard Slaw

With barbecue season in full swing, we need a little updated slaw recipe. This rustic honey mustard slaw has all the crunchy veggies and creamy sauce you expect from a slaw, but better, just way way better.

I like the cut the carrots into little circles as opposed to shredding, just to give variety in texture, bite, and the appearance. I also cut the cabbage a little thicker than it would be in a store bought bag.

I MUCH prefer making slaw from fresh veggies rather than the ready made bags at the store. It just tastes so much fresher and has more variety in the crunch factor. BUT you can totally use a store bought brand with sauce, and it will be tasty. Just not quite as special as if you use fresh veggies.

A rustic summer slaw recipe that uses fresh veggies chopped and tossed with a honey mustard sauce that is made with 5 simple ingredients (plus s+p). Results are a healthier, fresh take on the traditional Cole slaw! Can be made ahead, just keep veggies and sauce separate until ready to serve. 

Ingredients

For the honey mustard sauce:

• ¼ cup mayo 

• ½ cup honey

• 3 tablespoons stone ground mustard

• 2 tablespoons red wine vinegar

• 1 tablespoon olive oil

• salt + pepper to taste

For the rustic slaw:

• purple cabbage

• napa cabbage

• baby carrots

Instructions

1. To make the honey mustard sauce, mixx all ingredients together in a small bowl. Set aside while preparing the veggies.

2. Chop both cabbages into thin shredded pieces. You don't need perfect uniformity here, it's definitely rustic to have a bit of variety in the cuts.

3. Slice baby carrots into small circles. 

4. Toss all veggies together with sauce. Serve immediately.*

Notes

If making ahead, prepare as instructed except leave the sauce separate and keep in fridge until ready to serve.