Why We Let the Cabbage Rest

First, we give the cabbage a little spa time. We toss it with salt and sugar. Then we let it sit for an hour. It wilts and lets out extra water.

This matters so much. It keeps your slaw from getting soggy later. No one likes a watery slaw! I learned this the hard way. My first slaw was a soup. I still laugh at that.

The Heart of the Dressing

Now for the fun part. We make the dressing. Spicy mustard and sweet honey go in a bowl. Add a bit of mayo for creaminess. Then, fresh chives.

Whisk it all together. Doesn’t that smell amazing? The mix of tangy and sweet is magic. Fun fact: honey and mustard have been paired for over a thousand years! What’s your favorite sweet-and-tangy food? Tell me in the comments.

Bringing It All Together

After the cabbage rests, we pat the bowl dry. Then we stir the cabbage into the dressing. This part is easy and satisfying. Everything gets coated in that golden sauce.

Now, it needs a chill in the fridge. About an hour is perfect. The flavors get to know each other. This matters because patience makes the taste better. Good food often asks us to wait a little.

More Than a Side Dish

This slaw is not just for picnics. I love it on a pulled pork sandwich. It’s also great with a simple grilled chicken. The crunch and tang wake up the whole meal.

Do you have a favorite way to eat coleslaw? On a hot dog, maybe? Or right out of the bowl with a fork? I’d love to hear your ideas.

A Little Kitchen Confidence

This recipe teaches a great kitchen lesson. Salting vegetables can change them. It makes them crisp-tender, not limp. It’s a small step with a big payoff.

Don’t be afraid to taste at the end. Add more pepper if you like. Cooking is about making it just right for you. What’s one kitchen tip you learned from your family?

Ingredients:

Ingredient	Amount	Notes
Green cabbage	1 head (2 pounds)	Quartered, cored, and sliced thin (12 cups)
Salt and pepper		To taste
Sugar	1 ½ teaspoons
Spicy brown mustard	½ cup
Honey	¼ cup
Fresh chives	3 tablespoons	Minced
Mayonnaise	2 tablespoons

My Honey-Mustard Coleslaw: A Crunchy, Sweet-Tangy Treat

Hello, my dear! It’s Grace. Let’s make my favorite slaw. This isn’t just any coleslaw. It’s a happy mix of sweet honey and tangy mustard. I learned this from my friend Betty at a summer picnic. Her bowl was always empty first. Doesn’t that smell amazing when you mix it? The secret is letting the cabbage relax first. It makes it so crisp and ready for the dressing.

Here is how we make it. Follow these steps. You’ll have a perfect side dish for any meal.

Step 1: First, slice your cabbage nice and thin. Put it all in a big bowl. Add the salt and sugar, then toss it all together. This draws out the extra water. Let it sit for one hour. Stir it and press it a few times. I still laugh at that time I forgot this step. My slaw was a bit too watery!

Step 2: Now, pour out the liquid from the bowl. Dry the bowl with a towel. Time for the dressing! Whisk the mustard, honey, and mayo together. Add those fresh chives. They look like little green confetti. (Hard-learned tip: Whisk it really well. No one wants a big glob of mayo!)

Step 3: Stir your wilted cabbage into that lovely dressing. Mix until every piece is coated. It will look so pretty. Now, cover the bowl and put it in the fridge. Let it get nice and cold for about an hour. This waiting is the hardest part! What’s your favorite picnic food to bring? Share below!

Cook Time: 1 hour (chilling)
Total Time: 2 hours 15 minutes
Yield: 8 servings
Category: Side, Salad

Three Fun Twists to Try

This recipe is like a good friend. It’s happy to change its clothes! Try one of these fun ideas next time. They make it feel brand new.

The Apple Crunch: Add one chopped crisp apple. It gives a sweet, fresh bite.

The Bacon Boost: Crumble in four slices of cooked bacon. It adds a salty, smoky flavor.

The Seed Sprinkle: Stir in a handful of sunflower seeds. They add a wonderful little crunch.

Which one would you try first? Comment below!

Serving It Up With Style

This slaw is a wonderful team player. It goes with so many things. I love it beside a simple grilled chicken sandwich. The cool crunch is perfect. Or spoon it onto a pulled pork sandwich. The tangy taste cuts through the rich meat. For a pretty plate, serve it in a red bowl. The green cabbage looks so cheerful against it.

What to drink? A cold glass of lemonade is just right. For the grown-ups, a pale ale beer pairs nicely. It’s refreshing. Which would you choose tonight?

Keeping Your Slaw Crunchy and Bright

This slaw is a great make-ahead friend. Store it in a sealed container in the fridge. It stays crisp for up to two days. I don’t recommend freezing it. Freezing makes the cabbage soggy and sad.

You can easily double the recipe for a crowd. Just use a very big bowl for wilting the cabbage. I once made a triple batch for a family reunion. It was gone before the chicken!

Batch cooking saves you time later. It also lets the flavors get to know each other. A little planning makes weeknight meals a breeze. Have you ever tried storing it this way? Share below!

Slaw Troubles? Here Are My Easy Fixes

Is your slaw watery? The wilting step is key. It draws out extra moisture from the cabbage. Press it well in the colander. Your dressing will stay creamy, not runny.

Is the flavor too sharp? Let it chill. An hour in the fridge mellows everything. I remember when I was too impatient to wait. The first bite was a real mustardy surprise!

No fresh chives? A tablespoon of dried will work. Or use the green part of a green onion. This matters because cooking should be flexible. Using what you have builds kitchen confidence. Which of these problems have you run into before?

Your Slaw Questions, Answered

Q: Is this gluten-free? A: Yes, all the ingredients are naturally gluten-free.

Q: Can I make it ahead? A: Absolutely! Making it a day early makes it taste better.

Q: What if I don’t have spicy brown mustard? A: Dijon or yellow mustard will work just fine.

Q: Can I halve the recipe? A: You can. Just use a smaller head of cabbage.

Q: Any optional add-ins? A: Try a grated carrot or some sliced apple for sweetness. *Fun fact: Adding a bit of apple is my grandkids’ favorite trick.* Which tip will you try first?

From My Kitchen to Yours

I hope you love this tangy, sweet slaw. It reminds me of sunny picnics and backyard gatherings. Food is best when shared with people we love.

I would be so pleased to hear from you. Tell me about your kitchen adventures. Have you tried this recipe? Share your experience in the comments.

Happy cooking!

—Grace Ellington.