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Bon Appétit

Chopped Honey-Mustard Slaw

By Tom Douglas

3.8

(5)

Prep tip:

When Tom Douglas makes the chopped slaw, he likes to salt the cabbage and let it sit in a colander to drain overnight before using it. Draining prevents the cabbage juices from diluting the dressing, so the slaw stays creamy, even when chilled overnight.

Recipe information

  • Yield

    Makes 8 servings

Ingredients

1 2-pound head of green cabbage, quartered, cored, thinly sliced lengthwise, then chopped crosswise (about 16 cups)
1 tablespoon coarse kosher salt
3/4 cup mayonnaise
2 1/2 tablespoons honey
2 tablespoons Dijon mustard
1 1/2 teaspoons celery seeds
1 teaspoon grated lemon peel
1/2 teaspoon hot pepper sauce

Preparation

  1. Step 1

    Place cabbage in large colander; set colander over large bowl. Sprinkle salt over cabbage and toss. Cover with plastic wrap and refrigerate overnight.

    Step 2

    Whisk all remaining ingredients in small bowl to blend. (Dressing can be prepared 1 day ahead. Cover and chill.)

    Step 3

    Discard all liquid accumulated in bowl from cabbage. Rinse cabbage under cold water to remove some of salt. Working in batches, squeeze out as much liquid as possible from cabbage. Transfer cabbage to large serving bowl. Pour 3/4 cup dressing over and toss to coat. Cover and refrigerate at least 1 hour. (Can be made 1 day ahead. Keep refrigerated.) Season with pepper.

TagsSlawSaladAmericanGreen CabbageCabbageLeafy GreensVegetableSideDinnerDairy FreeGluten FreeVegetarianEasyMake AheadNo-CookBon Appétit
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