Simple Coleslaw with Honey Mustard Dressing

I used to think coleslaw was just that sad, watery side dish you’d get at a potluck and politely push around your plate. Then I realized the problem wasn’t coleslaw itself—it was the dressing. Most store-bought coleslaws are drowning in mayo with zero personality.

The secret is a honey mustard dressing that actually has some flavor going on. It’s still creamy, but the honey adds a little sweetness and the mustard gives it a tangy kick that makes you want to keep eating. No more boring, flavorless slaw that sits untouched on your plate.

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What Kind of Cabbage Should I Use?

You can use green cabbage, red cabbage, or a mix of both for this coleslaw recipe. Green cabbage is the classic choice and has a mild, slightly sweet flavor that works perfectly with honey mustard dressing. Red cabbage adds a nice pop of color and has a slightly peppier taste, plus it holds up well if you’re making the slaw ahead of time. If you want to save time, pre-shredded coleslaw mix from the grocery store works just fine, though freshly shredded cabbage will give you the crispest texture.

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Options for Substitutions

This coleslaw is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Cabbage: You can use green cabbage, red cabbage, or a mix of both. Red cabbage will give your slaw a purple tint and slightly different flavor. Pre-shredded coleslaw mix from the store works great too if you want to save time.
• Mayo: Greek yogurt or sour cream can replace some or all of the mayo for a lighter version. Keep in mind the flavor will be tangier. You can also use half mayo and half yogurt as a middle ground.
• Mustard: Yellow mustard works fine here, but you can also try Dijon for a sharper taste or whole grain mustard for added texture.
• Honey: Maple syrup or agave nectar make good substitutes if you’re out of honey. You can also use regular sugar, though you might need to whisk it a bit longer to dissolve.
• Cider vinegar: White vinegar or white wine vinegar work just as well. Rice vinegar is a milder option if you prefer less tang.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with coleslaw is adding the dressing too early, which causes the cabbage to release water and turns your slaw into a watery mess – always dress it no more than 2 hours before serving, or keep the dressing separate until the last minute.

Cutting your cabbage and carrots into uneven pieces leads to an inconsistent texture, so take the time to shred them uniformly using a sharp knife or mandoline for the best results.

Another common error is under-seasoning the dressing, since the large volume of vegetables needs more salt and pepper than you might think – taste as you go and adjust the seasoning after mixing everything together.

If your coleslaw tastes too heavy or rich, you can lighten it up by replacing half the mayo with Greek yogurt or sour cream, which adds tang without sacrificing creaminess.

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What to Serve With Coleslaw?

Coleslaw is the perfect side dish for any backyard barbecue or picnic, especially alongside pulled pork sandwiches, grilled chicken, or burgers. The creamy honey mustard dressing pairs really well with smoky meats, so try serving it with ribs, brisket, or even fish tacos for a nice crunch. I love piling coleslaw right on top of pulled pork or fried chicken sandwiches to add some freshness and texture. It also works great as part of a cookout spread with baked beans, corn on the cob, and potato salad for a full summer meal.

Storage Instructions

Store: This coleslaw keeps really well in the fridge for up to 3 days in an airtight container. The cabbage will soften a bit as it sits, which some people actually prefer! Just give it a good stir before serving since the dressing tends to settle at the bottom.

Make Ahead: You can prep the cabbage and carrots up to a day ahead and keep them in a separate container from the dressing. Mix everything together a few hours before serving for the crunchiest texture, or the night before if you like it a bit softer and more marinated.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1100-1250
• Protein: 8-10 g
• Fat: 100-110 g
• Carbohydrates: 50-60 g

Ingredients

For the coleslaw:

• 8 cups cabbage (shredded into thin 1/8-inch strips)
• 3 carrots (grated using the large holes of a box grater)

For the honey mustard dressing:

• 1 cup mayo (I prefer Hellmann’s mayonnaise for a creamier texture)
• 3 tbsp mustard (I use French’s yellow mustard)
• 1.5 tbsp cider vinegar
• 2.5 tbsp honey
• 0.75 tsp garlic powder
• 0.25 tsp onion powder
• salt
• pepper

Step 1: Prepare the Vegetables

• 8 cups cabbage
• 3 carrots

Shred the cabbage into thin 1/8-inch strips using a sharp knife or mandoline, then grate the carrots using the large holes of a box grater.

Place both vegetables in a large mixing bowl.

I find that shredding the cabbage by hand gives you more control over the thickness, which makes a real difference in the final texture of your coleslaw.

Step 2: Make the Honey Mustard Dressing

• 1 cup mayo
• 3 tbsp mustard
• 1.5 tbsp cider vinegar
• 2.5 tbsp honey
• 0.75 tsp garlic powder
• 0.25 tsp onion powder

In a separate bowl, whisk together the mayonnaise, mustard, cider vinegar, and honey until smooth and well combined.

Add the garlic powder and onion powder, stirring until the spices are evenly distributed throughout the dressing with no lumps.

The vinegar helps thin the mayo slightly, creating a dressing that coats the vegetables beautifully without making them soggy.

Step 3: Combine and Season

• vegetable mixture from Step 1
• dressing from Step 2
• salt
• pepper

Pour the dressing from Step 2 over the shredded cabbage and carrots from Step 1, then toss everything together until the vegetables are evenly coated.

Season to taste with salt and pepper, stirring well to distribute the seasoning throughout.

I recommend starting with a pinch of salt and adding more gradually—the mustard and honey already add quite a bit of flavor, so you don’t need much.

Simple Coleslaw with Honey Mustard Dressing

Delicious Simple Coleslaw with Honey Mustard Dressing recipe with step-by-step instructions.

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Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 12 minutes mins

Servings 8 servings

Calories 1175 kcal

Ingredients

  

For the coleslaw

• 8 cups cabbage (shredded into thin 1/8-inch strips)
• 3 carrots (grated using the large holes of a box grater)

For the honey mustard dressing

• 1 cup mayo (I prefer Hellmann's mayonnaise for a creamier texture)
• 3 tbsp mustard (I use French’s yellow mustard)
• 1.5 tbsp cider vinegar
• 2.5 tbsp honey
• 0.75 tsp garlic powder
• 0.25 tsp onion powder
• salt
• pepper

Instructions

 

• Shred the cabbage into thin 1/8-inch strips using a sharp knife or mandoline, then grate the carrots using the large holes of a box grater. Place both vegetables in a large mixing bowl. I find that shredding the cabbage by hand gives you more control over the thickness, which makes a real difference in the final texture of your coleslaw.
• In a separate bowl, whisk together the mayonnaise, mustard, cider vinegar, and honey until smooth and well combined. Add the garlic powder and onion powder, stirring until the spices are evenly distributed throughout the dressing with no lumps. The vinegar helps thin the mayo slightly, creating a dressing that coats the vegetables beautifully without making them soggy.
• Pour the dressing from Step 2 over the shredded cabbage and carrots from Step 1, then toss everything together until the vegetables are evenly coated. Season to taste with salt and pepper, stirring well to distribute the seasoning throughout. I recommend starting with a pinch of salt and adding more gradually—the mustard and honey already add quite a bit of flavor, so you don't need much.