Honey-Mustard Coleslaw with Chives
Inspired by techniques from America's Test Kitchen.
Bold and tangy: finely shredded cabbage in a sweet honey and mustard dressing with plenty of chives.
Always check the labels of the products you use.
Method
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Equipment
- colander
- large bowl
- whisk
- rubber spatula
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 86 kcal |
| Protein | 2 g |
| Carbohydrate | 14.6 g |
| of which sugars | 11 g |
| of which free sugars | 7.2 g |
| Fat | 3.1 g |
| of which saturates | 0.5 g |
| Fibre | 3.3 g |
| Salt | 0.78 g |
Protein per 100 kcal
2.3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Slaw
- 900 g green cabbage, finely shredded
- 9 g fine sea salt or table salt, for wilting (most is drained off) about 1½ tsp
- 6 g sugar about 1½ tsp
Dressing
- 90 g yellow mustard
- 63 g honey about 3 tbsp
- 2 tbsp mayonnaise
- 10 g chives, finely chopped
- ½ tsp ground black pepper
- 1
Wilt. Toss the cabbage with the salt and sugar, put it in the colander over the bowl and leave about 1 hour, pressing now and then, until it releases its water.
- 2
Dress. Discard the liquid, wipe the bowl and whisk the mustard, honey, mayonnaise, chives and pepper in it.
- 3
Chill. Stir in the cabbage (not rinsed) and chill 1 hour.
Storage
Keeps covered in the fridge for up to 2 days; stir before serving. Not suitable for freezing. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
