No Mayo Honey Mustard Coleslaw | The Speckled Palate

No Mayo Honey Mustard Coleslaw

Name: No Mayo Honey Mustard Coleslaw
Prep time: 30 min
Cook time: 40 min
Total time: 30 min
Yield: 10
Cuisine: American
Ingredients: 1 head green cabbage; 2 carrots; 1 jalapeño pepper; 2 teaspoons kosher salt; 2/3 cup honey; 1/2 cup plain Greek yogurt; 1/2 cup apple cider vinegar; 1/4 cup yellow mustard; 1/4 cup barbecue sauce; 2 tablespoons spicy Creole mustard; 1 teaspoon celery seed

Serves 1030 mins prep40 mins cook

Tired of coleslaw slathered in a thick mayonnaise sauce? Change up your coleslaw game by making this sweet and spicy Honey Mustard Coleslaw. Instead of a heavy dressing, the coleslaw is dressed lightly and perfect as a barbecue side dish or on top of a barbecue sandwich.

0 servings

What you need

head red cabbage

carrot

jalapeno

tsp kosher salt

cup honey

cup plain greek yogurt

cup apple cider vinegar

cup brown mustard seed

cup bbq sauce

tbsp spicy brown mustard

tsp celery seed

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Instructions


1 In the food processor, shred cabbage and carrots. (If you don't have one, you can shred them with a cheese grater or chop them with a knife.)
2 Dice the jalapeno pepper finely.
3 Place all vegetables into a colander in the sink.
4 Sprinkle the vegetables with the salt and let sit for at least 15 minutes to an hour.
5 While the vegetables are sitting, mix up the dressing.
6 In a medium-sized bowl, measure out the honey, Greek yogurt, vinegar, mustards and barbecue sauce.
7 Season with celery seed, and whisk until combined.
8 Whisk the dressing together until mixed, then set aside until ready to prepare the coleslaw.
9 Rinse the vegetables to rid them of the salt, and pour into a clean bowl after spinning/drying thoroughly.
10 Pour the dressing on top of the vegetables.
11 Mix the veggies with the dressing and enjoy!

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