Creamy Lemon-Honey Slaw Recipe
So, I’m hesitant to post any more recipes as there has been an explosion in foodie blogs with fabulously styled pics that people can post to Pinterest and drool over while they are inspired…
Here’s my pic to go with this recipe:
You may just have to believe me that this is an excellent recipe. I have five children, and it is challenging to find or create a recipe that EVERYONE loves. However, all seven of us were fighting over who could have thirds of this. (In the end, no one had thirds. We saved enough for my husband to take to work with him the following day with his lunch.) My six year old, Audrey, who is not a particular fan of cabbage said, “You know what makes the red bells and the carrots and the cabbage taste so delicious? It’s the sauce.” I thanked her for her excellent review, and decided that I would post this recipe, even without a Pinterest-friendly photo.
Indeed, “the sauce” is what makes this slaw taste wonderful. It has a flavor that is classic enough to make it taste like “real” coleslaw, but healthy enough that you may never again return to sugar-laden slaw again… I have made our slaw like this for years, with no regrets.
Creamy Lemon-Honey Slaw
1 red bell pepper, finely diced
2 medium carrots, peeled and finely grated
1 small-to-medium head of green cabbage, shredded
1/3 cup honey (preferably raw and local)
3 Tbsp organic lemon juice
2 tsp dijon mustard (I love Trader Joe’s!)
1/2 tsp sea salt
freshly ground black pepper, to taste
1/2 cup real mayonnaise (again, we use Trader Joe’s)
Into a glass container, measure the honey. Warm (in either a pan of hot water or in the microwave) the honey so that it is thin. While still warm, whisk in the lemon juice. When incorporated, whisk in the dijon mustard, salt, and pepper. When incorporated, whisk in the mayonnaise until the dressing is smooth.
Gently fold in the red bell pepper, carrots, and cabbage.