SlawsAmericanEasy

Raw Brassica Slaw with Honey Mustard

Name: Raw Brassica Slaw with Honey Mustard
Prep time: 20 min
Total time: 20 min
Yield: 6 servings
Cuisine: American
Ingredients: 5 cups (400 g) green cabbage, finely shredded, washed, dried, and finely shredded; 3 cups (250 g) fresh broccoli florets, finely shredded or chopped, washed, dried, finely shredded or cut into small pieces; 3 cups (250 g) fresh cauliflower florets, finely shredded or chopped, washed, dried, finely shredded or cut into small pieces; 1 medium (75 g) medium carrot, shredded or grated, shredded or grated (optional); ¼ small (30 g) small red onion, thinly sliced, thinly sliced (optional); 3 tablespoons (45 ml) Dijon mustard; 2 tablespoons (30 ml) honey; 2 tablespoons (30 ml) apple cider vinegar; 4 tablespoons (60 ml) extra-virgin olive oil; ½ teaspoon (2½ g) salt, to taste; ¼ teaspoon (½ g) black pepper, freshly ground, to taste

From the MyKitchenBank Kitchen

A vibrant, crisp slaw combining shredded green cabbage with raw broccoli and cauliflower florets, bound together by a smooth, tangy-sweet honey mustard dressing. This vegetable-forward side dish comes together in minutes and holds its crunch for hours. Perfect alongside grilled meats, sandwiches, or as a bright, light accompaniment to heavier meals. The dressing is balanced—neither too sweet nor too sharp—and can be adjusted to taste.

Prep: 20 min
Cook: —
Wait: 15 min
Total: 35 min
Makes: 6 servings (about 10 cups total)

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Ingredients

6 servings

For the slaw
5 cups (400 g) green cabbage, finely shredded, washed, dried, and finely shredded
3 cups (250 g) fresh broccoli florets, finely shredded or chopped, washed, dried, finely shredded or cut into small pieces
3 cups (250 g) fresh cauliflower florets, finely shredded or chopped, washed, dried, finely shredded or cut into small pieces
1 medium (75 g) medium carrot, shredded or grated, shredded or grated (optional)
¼ small (30 g) small red onion, thinly sliced, thinly sliced (optional)
For the dressing
3 tablespoons (45 ml) Dijon mustard
2 tablespoons (30 ml) honey
2 tablespoons (30 ml) apple cider vinegar
4 tablespoons (60 ml) extra-virgin olive oil
½ teaspoon (2.5 g) salt, to taste
¼ teaspoon (0.5 g) black pepper, freshly ground, to taste

Equipment (7)

Large mixing bowl (3-quart / 3-liter capacity)
Small mixing bowl (2-cup / 500-ml capacity)
Cutting board
Sharp chef's knife or food processor with shredding blade
Whisk or fork
Serving bowl
Paper towels or clean kitchen towel

Steps

Before you start

Wash and thoroughly dry all vegetables; any surface moisture will cause them to soften quickly.
Gather all ingredients and set up your cutting board with a sharp knife, or have a food processor with a shredding blade ready.
Optional but recommended: refrigerate vegetables for 30 minutes before shredding for maximum crispness.

1
Prep and shred the vegetables
- Wash the cabbage, broccoli, and cauliflower thoroughly under cold water and pat completely dry using paper towels or a clean kitchen towel—any surface moisture will dilute the dressing and cause vegetables to soften quickly.
- Using a sharp chef's knife or a food processor fitted with a shredding blade, finely shred the cabbage into thin ribbons, then chop it into bite-sized pieces (you should have about 4–5 cups).
- Working with the broccoli and cauliflower florets, either shred them finely with the food processor or cut them by hand into very small, uniform pieces about 1/4 to 1/2 inch across.
- If using carrot, shred or grate it finely into thin strands.
- If using red onion, slice it paper-thin so it softens slightly when tossed with the dressing.
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Ready when: All vegetables are uniformly shredded or cut into small, uniform pieces and are completely dry with no visible moisture
Tip: Moisture is the enemy of crispness. Pat vegetables very dry, and if using a food processor, don't over-process or the vegetables will release liquid.
2
Combine vegetables in large bowl
- Transfer all the shredded vegetables to a large mixing bowl.
- Toss everything together gently but thoroughly using your hands or two forks, making sure the different vegetables are evenly distributed throughout with no large pockets of one ingredient dominating.
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Ready when: All vegetables are evenly mixed with the cabbage distributed throughout
3
Whisk together the dressing
- In a small bowl, combine 3 tablespoons (45 ml) Dijon mustard, 2 tablespoons (30 ml) honey, 2 tablespoons (30 ml) apple cider vinegar, and 4 tablespoons (60 ml) extra-virgin olive oil.
- Whisk or stir vigorously for 45 seconds to 1 minute until the mixture is smooth, creamy, and well emulsified with no visible streaks of oil floating on the surface.
- The dressing should have a light tan color and a uniform consistency.
- Season with 1/2 teaspoon (2.5 g) salt and 1/4 teaspoon (0.5 g) freshly ground black pepper.
- Taste the dressing and adjust to your preference: add more honey for sweetness, vinegar for tanginess, mustard for depth, or salt for brightness.
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Ready when: Dressing is smooth and creamy with a uniform tan color and no visible oil separation
Tip: Whisk vigorously to fully emulsify the oil and vinegar; if they separate, whisk even more aggressively. A slightly thicker, creamier dressing coats the vegetables better.
4
Dress, toss, and chill the slaw
- Pour the honey mustard dressing directly over the vegetable mixture in the large bowl.
- Using two forks or a salad fork, toss everything together thoroughly, lifting from the bottom and rotating as you go to ensure every piece of vegetable gets evenly coated with dressing.
- At first the slaw will look like there's too much dressing, but the vegetables will absorb it as they rest.
- Let the slaw sit at room temperature for 5 minutes to allow the flavors to meld together slightly.
- Transfer to a serving bowl, cover loosely with plastic wrap, and refrigerate for at least 15 minutes (or up to 2 hours) before serving.
- The vegetables will soften slightly and the flavors will deepen the longer the slaw sits, but it will maintain a pleasant crunch if served within 2 hours of dressing.
- Just before serving, toss once more in case any dressing has pooled at the bottom.
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Ready when: All vegetables are evenly and lightly coated with dressing; slaw is chilled and vegetables are crisp with a fresh texture
Tip: Don't dress the slaw more than 4 hours ahead, as the vegetables will gradually soften over time. It's crispest and most refreshing when served within 1–2 hours of dressing.

Good to know

Tips

Keep all vegetables as cold as possible before dressing—chill them in the refrigerator for 30 minutes before shredding if you have the time. Cold vegetables stay crispest longer after dressing.
A food processor with a shredding blade will dramatically speed up prep and create uniform, professional-looking shreds. Hand-shredding with a box grater also works well for cauliflower and broccoli.
For extra crunch and nutrition, toss in toasted sunflower seeds, pumpkin seeds, sliced almonds, or walnut pieces just before serving. These add textural contrast and richness.
The honey mustard dressing is versatile and can be made in advance—store it in a glass jar in the refrigerator for up to 1 week and use it for other slaws, roasted vegetables, or as a marinade for grilled chicken or fish.

Make ahead

This slaw can be dressed up to 4 hours ahead and stored in the refrigerator, though it maintains its brightest, crispest texture when served within 1–2 hours of dressing. Alternatively, you can prep and shred all vegetables up to 1 day ahead, store them in an airtight container in the refrigerator, and dress the slaw just before serving for maximum crispness. The honey mustard dressing can be made up to 1 week ahead and stored in an airtight container in the refrigerator.

Storage & reheating

Refrigerator: Store in an airtight container for up to 3 days. The vegetables will gradually soften but remain flavorful. To refresh slightly softened slaw, toss with a splash of fresh apple cider vinegar or water just before serving. Room temperature: Not recommended; vegetables will wilt within 30 minutes. Freezing: Not recommended, as the vegetables will become mushy when thawed.

Substitutions

green cabbage, finely shredded → red cabbage or a mix of green and red cabbage. Red cabbage adds vibrant color and a slightly earthier, more assertive flavor; a mix of both looks stunning.
apple cider vinegar → rice vinegar, white wine vinegar, or fresh lemon juice. Rice vinegar creates a milder, more delicate taste; white wine vinegar is more robust; lemon juice adds brightness but will make the slaw slightly less tangy.
honey → maple syrup or agave nectar. Maple syrup offers deeper, more complex sweetness (use 1.5 tablespoons, as it's sweeter than honey); agave is similar to honey in sweetness.
Dijon mustard → whole grain mustard, coarse-grained mustard, or yellow mustard. Whole grain mustard adds texture and a more robust flavor; yellow mustard is milder and more delicate. Adjust quantity to taste.