Big Apple Slaw With Honey Mustard Recipes
HONEY MUSTARD COLESLAW
I tinkered around with a family cole slaw recipe until I arrived at this sweet & tangy combination. The packaged shredded cabbage is a real time-saver, and the honey helps the dressing come together faster. An added bonus is there no mess to clean up!
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 5 servings.
Number Of Ingredients 7
Steps:
- Place coleslaw mix in a large bowl. Combine the remaining ingredients. Pour over coleslaw mix and toss to coat. Chill until serving.
Nutrition Facts : Calories 216 calories, Fat 18g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 232mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 2g fiber), Protein 1g protein.
HONEY-MUSTARD COLESLAW WITH APPLES
No shredding required! Slaw mix makes it oh-so-simple.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 12
Number Of Ingredients 4
Steps:
- In large bowl, toss all ingredients.
- Serve immediately, or cover and refrigerate up to 24 hours before serving.
Nutrition Facts : Calories 80, Carbohydrate 12 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 8 g, TransFat 0 g
HONEY MUSTARD SLAW
Steps:
- Cut the cabbage in half and remove the stem. Using a mandoline or a chef's knife, slice the cabbage about 1/4-inch thick and place in large bowl.
- Heat the olive oil in a medium skillet over low heat. Add the garlic and saute until softened, about 3 minutes. Add the vinegar, mustard, honey and 1 tablespoon water, and whisk to combine. Remove from heat and add the caraway seeds. Pour the vinaigrette over the sliced cabbage, season with salt and pepper, and toss to coat. Cover with a lid or plastic wrap and let sit for 10 to 15 minutes to wilt the cabbage. Transfer to a serving platter and serve immediately.
HONEY MUSTARD BRUSSELS SPROUT SLAW
Crisp shredded Brussels sprouts tossed in a sweet and tangy honey mustard dressing with toasted pistachios and dried cherries. This is a great salad or side-dish, perfect for potlucks or holiday meals.
Provided by Spencer 2
Categories Vegetable
Time 15m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 9
Steps:
- Shred the sprouts. First cut off the tough ends of the sprouts and any browning outer leaves. Then shred them coarsely in a food processor using the slicing blade, pressing the sprouts against the blade with the provided plastic pusher.
- Whisk together the olive oil, vinegar, honey, mustard and garlic until emulsified.
- In a medium serving bowl, toss the shredded sprouts with the pistachios, dried fruit, Parmesan and dressing. Serve.
Nutrition Facts : Calories 274.8, Fat 21.2, SaturatedFat 4, Cholesterol 7.3, Sodium 194.8, Carbohydrate 16.1, Fiber 4.2, Sugar 7.2, Protein 8.4
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