Name: Honey Mustard Chopped Slaw
Yield: 6 to 8 servings
Ingredients: 6 Tbsp. Dijon mustard; 6 Tbsp. honey; 6 Tbsp. white vinegar; 6 Tbsp. vegetable oil; 6 Tbsp. vegetable oil; 1 Tbsp. hot sauce; 1 head green cabbage, quartered, cored and roughly chopped; 2 large carrots, peeled and grated

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Honey Mustard Chopped Slaw

Recipe by Savory Spice Test Kitchen

All-Purpose Cooking

Healthy Cooking

Grilling & BBQ

30-Minute Meals

This is a must-try if you want to switch up your usual slaw routine. Tangy and mustardy instead of creamy and mayonnaise-y, it makes a great barbecue side or sandwich topping.

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Serves 6 to 8 servings

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Ingredients

6 Tbsp. Dijon mustard 6 Tbsp. honey 6 Tbsp. white vinegar 6 Tbsp. vegetable oil 6 Tbsp. vegetable oil 1 Tbsp. hot sauce

4 tsp. Bucktown Brown Mustard & Honey Rub

1 tsp. Salt & Pepper Tableside Seasoning

1 head green cabbage, quartered, cored and roughly chopped 2 large carrots, peeled and grated

Directions

Stir mustard and honey together in a large mixing bowl. Gradually whisk in vinegar, oil, and hot sauce. Stir in Bucktown and salt & pepper seasoning. Set aside. In batches, place cabbage in a food processor and pulse several times to finely chop the cabbage. Transfer chopped cabbage to bowl with dressing. Add grated carrot and toss to coat slaw with dressing. Refrigerate for at least an hour and up to overnight before serving.