Crudites Slaw With Honey Mustard Dressing Recipes

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HONEY MUSTARD COLESLAW



Honey Mustard Coleslaw image

The Best Honey Mustard Coleslaw! Just 5 ingredients needed to make one of the best coleslaws you've ever had! Perfect as a side, snack, or on sandwiches!

Provided by TKWAdmin

Categories     Salad

Time 10m

Number Of Ingredients 5

1 16-ounce bag coleslaw
1/2 cup red onion, minced
1 1/2 tablespoon apple cider vinegar
1/2-3/4 cup honey mustard dressing
3/4 teaspoon each kosher salt and black pepper

Steps:

  • In a bowl add the coleslaw mix and onions. Stir with a fork just to mix up.
  • Add 1/2 cup of honey mustard, apple cider vinegar, salt, and pepper. Mix to incorporate.
  • Cover and refrigerate for at least 1 hour.
  • Before serving, stir and, if needed add the remaining honey mustard for a creamier coleslaw.

Nutrition Facts : Calories 119 calories, Sugar 6.2 g, Sodium 271.8 mg, Fat 8.3 g, SaturatedFat 1 g, TransFat 0 g, Carbohydrate 10.5 g, Fiber 2.3 g, Protein 1.3 g, Cholesterol 5.8 mg

BIG APPLE SLAW WITH HONEY MUSTARD



Big Apple Slaw with Honey Mustard image

Provided by Trisha Yearwood

Categories     side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
1 tablespoon whole-grain mustard
1 tablespoon honey
1 lemon, juiced
Kosher salt and freshly cracked black pepper
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh parsley
1 Granny Smith apple, cut into thin matchsticks
1 Honeycrisp apple, cut into thin matchsticks
1 head fennel, thinly sliced, plus 1 tablespoon fronds, for serving

Steps:

  • Whisk together the oil, mustard, honey, lemon juice, 1/2 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Add the mint, parsley, apples and fennel and toss them together until they are coated in the dressing. Top with the fennel fronds. Serve immediately.

HONEY MUSTARD DRESSING



Honey Mustard Dressing image

Provided by Alton Brown

Categories     condiment

Time 5m

Yield 4 to 6 servings

Number Of Ingredients 3

5 tablespoons medium body honey (sourwood is nice)
3 tablespoons smooth Dijon mustard
2 tablespoons rice wine vinegar

Steps:

  • Combine all ingredients in a bowl and whisk until smooth. Serve as a dressing or a dip.

HONEY MUSTARD COLESLAW



Honey Mustard Coleslaw image

I tinkered around with a family cole slaw recipe until I arrived at this sweet & tangy combination. The packaged shredded cabbage is a real time-saver, and the honey helps the dressing come together faster. An added bonus is there no mess to clean up!

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 10m

Yield 5 servings.

Number Of Ingredients 7

1 package (14 ounces) coleslaw mix
1/2 cup mayonnaise
2 tablespoons honey
1 tablespoon cider vinegar
1 tablespoon spicy brown mustard
1/2 teaspoon lemon-pepper seasoning
1/8 teaspoon celery seed

Steps:

  • Place coleslaw mix in a large bowl. Combine the remaining ingredients. Pour over coleslaw mix and toss to coat. Chill until serving.

Nutrition Facts : Calories 216 calories, Fat 18g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 232mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 2g fiber), Protein 1g protein.

HONEY MUSTARD SLAW



Honey Mustard Slaw image

Provided by Daphne Brogdon

Categories     side-dish

Time 35m

Yield 8 servings

Number Of Ingredients 8

1 head purple cabbage
1/2 cup olive oil
3 cloves garlic, chopped
1/4 cup red wine vinegar
2 tablespoons Dijon mustard
2 teaspoons honey
1 tablespoon caraway seeds
Salt and fresh ground pepper

Steps:

  • Cut the cabbage in half and remove the stem. Using a mandoline or a chef's knife, slice the cabbage about 1/4-inch thick and place in large bowl.
  • Heat the olive oil in a medium skillet over low heat. Add the garlic and saute until softened, about 3 minutes. Add the vinegar, mustard, honey and 1 tablespoon water, and whisk to combine. Remove from heat and add the caraway seeds. Pour the vinaigrette over the sliced cabbage, season with salt and pepper, and toss to coat. Cover with a lid or plastic wrap and let sit for 10 to 15 minutes to wilt the cabbage. Transfer to a serving platter and serve immediately.

HONEY MUSTARD SALAD DRESSING



Honey Mustard Salad Dressing image

Provided by Katie Lee Biegel

Categories     condiment

Time 5m

Yield about 1 3/4 cups

Number Of Ingredients 3

3/4 cup mayonnaise
1/2 cup yellow mustard
1/2 cup honey

Steps:

  • Put the mayonnaise, mustard and honey in a mixing bowl and whisk together until evenly incorporated.

GOLDEN HONEY MUSTARD DRESSING



Golden Honey Mustard Dressing image

This is wonderful on any salad, but particularly good on bitter leaves such as chicory or radicchio. If you can't get rapeseed oil, the dressing will be less golden, but any oil of your choice will do.

Provided by Nigella Lawson : Food Network

Categories     condiment

Time 5m

Yield 1 cup

Number Of Ingredients 5

4 tablespoons or 1/4 cup Dijon mustard
2 tablespoons honey
1/3 cup lemon juice
1 cup grapeseed oil
1 teaspoon Maldon or kosher salt, or 1/2 teaspoon salt

Steps:

  • Put all the ingredients into a jam-jar, make sure the lid's on firmly and shake like mad.

SWEET TOTS WITH HONEY MUSTARD



Sweet Tots with Honey Mustard image

Provided by Trisha Yearwood

Categories     appetizer

Time 1h30m

Yield 6 servings

Number Of Ingredients 11

2 medium sweet potatoes (about 1 1/2 pounds total)
3 to 4 quarts vegetable or canola oil
Kosher salt and freshly ground black pepper
1 family-size bag salted potato chips, crushed to crumbs
4 large eggs, whisked
2 cups all-purpose flour
1/2 cup mayonnaise
1/2 cup Dijon mustard
2 tablespoons honey
1 tablespoon apple cider vinegar
1/4 teaspoon cayenne

Steps:

  • For the sweet tots: Preheat the oven to 375 degrees F.
  • Prick the sweet potatoes, then place them on a baking sheet and roast until the fork tender, about 1 hour.
  • Pour the oil into a Dutch oven and heat to 350 degrees F.
  • Peel and mash the sweet potatoes. Season with salt and pepper, and mix in 1 cup of potato chip crumbs. Place the remaining crumbs in a shallow bowl.
  • Place the whisked eggs and flour each in shallow bowls and season with salt and pepper. Roll the sweet potato mash into 1 1/2-inch tots.
  • Dredge the tots in the flour; dip in egg, letting the excess drip off; then roll in the chip crumbs to coat.
  • Fry the tots until golden brown, 1 to 2 minutes. Remove to a paper towel-lined baking sheet and sprinkle with salt. Keep warm until ready to serve.
  • For the honey mustard: Mix the mayonnaise, mustard, honey, vinegar and cayenne in a bowl until well blended. Serve with the tots.

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