Cole Slaw is not something I grew up liking. It’s healthy and fresh and crunchy, but every time I tried it as a kid, it really just didn’t appeal to me. As a result, I think of this more as an adult side. My mom would always get it as a side to her fish and chips or fried chicken plate. I think it’s something about that vinegary taste that turns kids off. But… You know what kids like? Honey Mustard. I have yet to meet a kid who doesn’t like honey mustard. So, I thought for something a little different, lets see how the two marry.
I was making a hot pastrami sandwich and needed something to top it, but I didn’t want straight yellow mustard and I don’t feel like straight mayo goes with pastrami either. Hence, the Honey Mustard Slaw was born. My kids tried it and liked it! I’ll admit, they aren’t too hot on the Hot Pastrami Sandwich, so they got grilled cheese, but the slaw was a hit!
And the recipe couldn’t be easier, more affordable or more manageable as it lasts for several days covered in the fridge!
Start with a fresh head of cabbage. The fresher the better.
Slice off a couple inches from one side and wrap the rest in plastic wrap and store in the fridge for your next project.
Now Julianne the cabbage which basically just means to thinly and as uniformly as possible slice into strips.
Set the shredded cabbage aside.
Add 2-3 heaping tablespoons of mayo to a medium size bowl with a lid if possible.
Add in a heaping teaspoon of stone ground Dijon mustard.
Add in a good splash of apple cider vinegar.
Stack up about 4-5 slices of pickle or one small pickle would be fine here too, this is what I had on hand.
Slice them up.
MIx.
Add in some honey. Try and invest in some good local honey, if you can, it’s really worth it!
Stir in honey and pickles.
Add in a touch of hot sauce, I am using Sriracha sauce here and only put in a little squirt. Depending on what you are using the slaw for and your heat tolerance, should determine how much you put in and if you don’t care for hot sauce, you can totally leave it out.
Add a good amount of fresh cracked black pepper and a small pinch of kosher salt.
The last thing I like to add in is a dollop of sour cream mostly for the tang and the creaminess.
My method of stirring is to add in the cabbage half first, coat with sauce and then add in the remaining shredded cabbage for the final stir.
Once the cabbage is completely coated with the sauce, you will want to let it rest.
Cover and place in the fridge for a minimum of 2 hours. It will keep this way for several days.
Honey Mustard Slaw
Serves 6-8
Ingredients:
2 cups shredded cabbage
3 heaping Tbs. mayonnaise
2 Tbs. sour cream
1 heaping tsp. stone ground Dijon mustard
1 1/2 tsp. local honey
1 Tbs. apple cider vinegar
4-5 sliced pickles, sliced into strips
1/4 tsp. fresh cracked black pepper
1/4 tsp. kosher salt
Hot sauce to taste (optional)
Directions:
Make the sauce by adding mayonnaise, sour cream, Dijon mustard, honey, vinegar, pickles, cracked pepper, salt and host sauce into a bowl (with a lid if possible). Stir. Add in 1/2 cabbage and coat with sauce. Add remaining cabbage and continue to stir until all cabbage is coated with sauce. Cover and let sit in refrigerator for at least 2 hours. Enjoy!
