No Mayo Honey Mustard Coleslaw

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.

Prep Time 15

Resting Time 15

Total Time 30

Servings servings

Calories 129kcal

Ingredients

1 head green cabbage around 5-6" in diameter, shredded
2 carrots shredded
1 jalapeño pepper seeded and finely chopped
2 teaspoons kosher salt
2/3 cup honey
½ cup plain Greek yogurt
½ cup apple cider vinegar
¼ cup yellow mustard
¼ cup barbecue sauce homemade or store-bought
2 tablespoons spicy Creole mustard
1 teaspoon celery seed

Instructions

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.
Place all vegetables into a colander in the sink.
Sprinkle the vegetables with the salt and let sit for at least 15 minutes to an hour.
While the vegetables are sitting, mix up the dressing.
In a medium-sized bowl, measure out the honey, Greek yogurt, vinegar, mustards and barbecue sauce.
Season with celery seed, and whisk until combined.
Whisk the dressing together until mixed, then set aside until ready to prepare the coleslaw.
Rinse the vegetables to rid them of the salt, and pour into a clean bowl after spinning/drying thoroughly.
Pour the dressing on top of the vegetables.
Mix the veggies with the dressing and enjoy!

Notes

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.

Nutrition