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.
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.)
Dice the jalapeno pepper finely.
Sprinkle the vegetables with the salt and let sit for at least 15 minutes to an hour.
In a medium-sized bowl, measure out the honey, Greek yogurt, vinegar, mustards and barbecue sauce.
Season with celery seed, and whisk until combined.
This coleslaw can sit in the refrigerator for a few hours. We don't recommend making it the day beforehand, though, as it will become soggy.