SlawsAmericanEasy

Coleslaw with Honey and Mustard Seeds

Name: Coleslaw with Honey and Mustard Seeds
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 medium head (about 1.5 pounds) (680 g) green cabbage, cored and thinly shredded, cored and thinly shredded; 3 medium (300 g) carrots, peeled, peeled and thinly shredded; 1½ tablespoons (18 g) yellow mustard seeds; ⅓ cup (80 ml) apple cider vinegar; 3 tablespoons (45 ml) honey; 1 tablespoon (15 ml) Dijon mustard; ¾ teaspoon (5 g) kosher salt; ¼ teaspoon (1.3 ml) freshly ground black pepper

From the MyKitchenBank Kitchen

A crisp, refreshing coleslaw with a bright honey-vinegar dressing accented by toasted mustard seeds. The slaw is tender yet crunchy, with shredded cabbage and carrots dressed in a balanced sweet-and-tangy glaze. Perfect as a side for barbecue, pulled pork, or grilled fish.

Prep: 15 min
Cook: 5 min
Wait: 30 min
Total: 50 min
Makes: About 5 cups (1.2 liters)

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Steps

Before you start

Chill a large mixing bowl in the freezer for 10 minutes before assembling
Have all dressing ingredients measured and ready
Use a sharp knife or mandoline to shred cabbage and carrots uniformly so they dress evenly

1
Toast the mustard seeds
- Place a small dry skillet over medium heat.
- Add the mustard seeds and toast for 2–3 minutes, shaking the pan occasionally, until they become fragrant and begin to pop slightly.
- This deepens their flavor and releases their oils.
- Pour into a small bowl to cool.
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Ready when: Seeds are fragrant and beginning to pop
Tip: Don't skip toasting—it transforms the seeds from harsh to nutty and complex.
2
Prepare cabbage and carrots
- Using a sharp knife or mandoline, thinly shred the green cabbage and carrots.
- Aim for uniformly thin strands so they dress evenly.
- Place the shredded vegetables in a chilled large mixing bowl.
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Ready when: Vegetables are uniformly shredded and in the bowl
Tip: A mandoline ensures consistent shreds, but a sharp knife works well too. Keep the bowl cold so the vegetables stay crisp.
3
Make the dressing
- In a small bowl, whisk together the cooled mustard seeds, apple cider vinegar, honey, Dijon mustard, kosher salt, and black pepper.
- Whisk until the honey dissolves and the dressing is smooth and emulsified, about 1 minute.
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Ready when: Honey is fully dissolved and dressing is smooth
Tip: Whisk thoroughly so the honey doesn't settle to the bottom. The mustard seeds add pleasant texture to the dressing.
4
Dress and toss the slaw
- Pour the dressing over the shredded cabbage and carrots.
- Using two large spoons or your hands, toss everything together until the vegetables are evenly coated.
- Make sure the dressing reaches all the cabbage.
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Ready when: All vegetables are evenly coated with dressing
Tip: Toss gently but thoroughly so every strand gets dressed. The vegetables will begin to soften and release their own juices.
5
Chill and set
- Cover the bowl and refrigerate the slaw for at least 30 minutes.
- During this time, the vegetables will soften slightly and the flavors will meld.
- Taste and adjust seasoning with a pinch more salt or a splash of vinegar if needed.
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Ready when: Slaw is cold and flavors are balanced
Tip: Longer chilling (up to 2 hours) is fine; the slaw stays crisp because the vinegar keeps the cabbage firm. Don't make it more than a few hours ahead or it will become too soft.

Good to know

Tips

Toast the mustard seeds dry—this amplifies their nutty, peppery flavor and prevents rawness.
Chill the mixing bowl before adding vegetables; this keeps the slaw crisp while the dressing sets in.
The honey-vinegar balance is key: taste as you go and adjust to your preference. Some like it sweeter, others tangier.
Shred the vegetables by hand or mandoline just before dressing so they don't oxidize or dry out.

Make ahead

Prepare the slaw up to 4 hours ahead. Make the dressing up to 1 day ahead and store separately; toss with vegetables just before serving for maximum crunch.

Storage & reheating

Refrigerate in an airtight container for up to 5 days. The slaw stays crisp because the vinegar preserves the vegetables. There is no need to freeze. Toss gently before serving to redistribute any settled dressing.

Substitutions

green cabbage, cored and thinly shredded → Red cabbage or a mix of green and red. Red cabbage is slightly sweeter and adds beautiful color. Shred and dress the same way.
apple cider vinegar → White vinegar or rice vinegar. White vinegar is sharper and less fruity; rice vinegar is milder and slightly sweet. Use the same amount.
honey → Maple syrup or agave nectar. Both have similar sweetness and flavor profiles. Use the same amount; they dissolve just as easily.
Dijon mustard → Whole grain mustard or regular yellow mustard. Whole grain adds more texture and nuttiness; yellow mustard is milder. Use the same amount.