Honey Mustard Coleslaw

Oops, I did it again. I was told to bring the coleslaw and I went and broke all the respectable coleslaw rules by making the dressing honey mustard. Did everyone complain? Yes. Did everyone eat all of it and shut up? Uh-huh. This has honey, spicy brown mustard, lemon pepper, a bag of slaw mix, and takes about five minutes to make. The hardest part is waiting for it to chill. This pairs well with any grilled meat. I might have snuck some on my pulled pork sandwich when no one was looking. In case you’re wondering: heaven.

Simple, hormone-friendly recipes are just one part of what I do here at Finding My Fierce. If you’re a woman over 40 and want to learn about rebel wellness, feral confidence, perimenopause and reducing overwhelm, I’m your people. start here

Ingredients

(see printable recipe card down below)

SERVINGS: 6 | Start to finish: 10 minutes

• 1 package (397 g / 14 oz) coleslaw mix

• ½ cup (123 g) plain Greek yogurt (or more to taste)

• 1 tbsp (21 g) honey

• 1 tbsp (15 ml) apple cider vinegar

• 1 tbsp (15 g) spicy brown mustard

• ½ tsp (1.5 g) lemon pepper seasoning

• 2 tbsp (18 g) sunflower seeds

How to Make This

1. Place the coleslaw mix in a large bowl.

2. In the same bowl, add the Greek yogurt, honey, apple cider vinegar, spicy brown mustard, lemon pepper seasoning and seeds.

3. Stir everything together until the cabbage is evenly coated in the dressing.

4. Cover and refrigerate until ready to serve. The flavor improves after it chills for a bit, making it a perfect make-ahead side dish.

Real Talk: Hormone Health and Glucose

This coleslaw is best served as a side dish to a protein such as meat, fish or shrimp. Pairing it with a protein is most effective for hormone health during perimenopause and makes it more insulin resistance compliant.

ACV is doing real metabolic work here, not just adding flavor. A 2017 systematic review and meta-analysis of clinical trials published in Diabetes Research and Clinical Practice(1) found that vinegar consumed with a meal produced a significant reduction in both post-meal glucose and insulin response.

Storage

Keeps in an airtight container in the fridge for up to three days. Stir before serving — the dressing settles as it sits. It softens over time, which is either a feature or a flaw depending on whether you like your coleslaw with crunch. For maximum texture, eat it within the first two days.

Frequently Asked Questions (FAQ’s)

• Can I make this coleslaw ahead of time?

  Yes. In fact, it tastes even better after sitting in the refrigerator for an hour or two because the cabbage softens slightly and absorbs the dressing.

• Can I use Greek yogurt instead of mayonnaise?

  Greek yogurt makes it tangier and lighter. Mayo makes it richer and more classic. Both work.

• What does this coleslaw go well with?

  It’s excellent with grilled meats, pulled pork sandwiches, barbecue chicken, burgers, or even as a crunchy topping inside wraps.

• Can I use regular yellow mustard instead of spicy brown?

  You can, though you'll lose some of the depth. Dijon is a closer substitute if you want to stay in the same flavor territory without the heat.

Before You Go

This recipe came out of the same place where I write the rest of this blog: in a vintage RV parked in the woods next to a river, where I write about rebel wellness, fierce confidence, simple living and hormone friendly meals for women over 40 in perimenopause and menopause. If you’re interested to learn more about these topics, read my story  or start here .

If this made meal time a little easier, leave a comment below or a review on the recipe card. Tell me what you swapped or what you added.

Melissa

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Honey Mustard Coleslaw

Servings: 6

Author: Melissa

Prep time: 10 MinTotal time: 10 Min

The honey mustard dressing takes about thirty seconds to stir together and turns an ordinary bag of coleslaw mix into something that tastes like you actually planned ahead.

Cook modePrevent screen from turning off

Ingredients

• 1 package (14 ounce) coleslaw mix
• ½ cup mayonnaise or plain Greek yogurt
• 2 tablespoons honey
• 1 tablespoon apple cider vinegar
• 1 tablespoon spicy brown mustard
• ½ teaspoon lemon pepper seasoning

Instructions

1. Place the coleslaw mix in a large bowl.
2. In the same bowl, add the mayonnaise (or Greek yogurt), honey, apple cider vinegar, spicy brown mustard, and lemon pepper seasoning.
3. Stir everything together until the cabbage is evenly coated in the dressing.
4. Cover and refrigerate until ready to serve. The flavor improves after it chills for a bit, making it a perfect make-ahead side dish.

Notes

Storage

Store leftover coleslaw in an airtight container in the refrigerator for up to 3 days.

Because the dressing contains mayonnaise or yogurt, it should stay chilled until serving time, especially during outdoor gatherings. If you’re serving it at a picnic or cookout, keep it on ice in a cooler or return it to the refrigerator after about an hour.

Nutrition Info

Fat (g)

0 g

Carbs (g)

11 g

Fiber (g)

2 g

Protein (g)

3 g

Nutrition info provided as a courtesy and basic guideline. The accuracy of the nutritional information for any recipe on this site is not guaranteed. View Nutrition Disclosure. I list only the nutrients important for a healthy lifestyle which does not include calorie counting.

More Recipes

Spicy Red Bean Slaw

Iceberg Lettuce Slaw

Purple Slaw

https://findingmyfierce.com/blog/honey-mustard-coleslaw

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coleslaw, cabbage, honey, mustard, picnic, side dish, vegetarian, vegetables

Side Dishes

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SOURCE:

1. Petsiou et al. "Vinegar consumption can attenuate postprandial glucose and insulin responses." Diabetes Research and Clinical Practice, 2017. PubMed PMID: 28292654.