Easy Homemade Coleslaw with Honey and Dijon (No Refined Sugar Added)

The BEST Coleslaw (with Honey + Dijon)

Homemade Coleslaw is one of those things that, when it’s good, really makes the meal. I’ve had my fair share of soggy, bland, overly sweet slaws at potlucks, and I used to think I didn’t even like it-until I started making it myself.

This version is super simple and uses ingredients you probably already have on hand. It’s a little tangy, a little creamy, lightly sweetened with honey instead of sugar, and gets just the right punch from a bit of Dijon mustard and apple cider vinegar. It comes together in minutes, and it tastes even better after sitting in the fridge for a bit. No refined sugar needed, coleslaw with honey is really the best!

The Good Stuff Ingredients

I start with a bag of tri-color coleslaw mix because, let’s be real, it saves a lot of time. You could definitely shred your own if that’s your thing, but I usually go the pre-shredded route and don’t feel bad about it one bit, lol.

For the dressing, here’s what I use:

• Mayonnaise (I either use my homemade version or grab the one from Chosen Foods—it has clean ingredients and no weird oils)
• Honey for sweetness
• Apple cider vinegar for tang
• Dijon mustard to give it a little kick
• Salt and pepper to taste
• Optional (but highly recommended): a pinch or two of celery seed. It adds that classic coleslaw flavor without being overpowering.
• Tricolor Coleslaw Mix- but you can use whatever cabbage you’d like!

Just whisk all of the ingredients together, taste it & adjust. If you would like a sweeter or tangier slaw then toss extra honey or vinegar with your cabbage mix. You can really make it just the way you like it! You can serve it right away, but if you have time to let it sit in the fridge for 20–30 minutes, everything softens a bit and the flavors meld together.

How We Use It

This coleslaw is super versatile. It’s not just for the side of your plate next to a hot dog.

One of our favorite ways to eat it is piled high on pulled pork sandwiches. The crunch from the slaw with the rich, tender meat is just so good. Same goes for brisket sandwiches or our Poor Man’s Brisket: Black Peppered Smoked Chuck Roast-anything smoky and slow-cooked loves a little creamy slaw.

It’s also amazing on fish tacos. I’ll make a quick batch of this slaw while the fish is in the oven or air fryer, and dinner is done in 20 minutes. Add a little lime and a sprinkle of cilantro if you want to dress it up.

You can even add a scoop to a wrap or bowl for some texture and balance. It never lasts long around here.

A Few Notes

This coleslaw keeps really well in the fridge for about 3–4 days. The cabbage stays crisp if you don’t overdress it (a light coating is best—you can always add more later).

Sometimes I’ll make a double batch and leave the dressing separate, especially if we’re having company or want to mix it fresh throughout the week. It takes all of five minutes to throw together, so it’s not a big deal either way.

Once you make your own coleslaw instead of buying the store-bought stuff, you won’t look back! When you make it yourself, you have complete control over what goes into it, which means cleaner ingredients and fresher flavor. With just a few simple swaps, coleslaw becomes a delicious, clean-ingredient side dish that everyone will love-even the picky eaters at your table!

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Easy Homemade Coleslaw with Honey and Dijon

Yield: 5 to 6 servings

Prep Time: 5 minutes

Total Time: 5 minutes

This crisp, tangy coleslaw is lightly sweetened with honey instead of sugar, making it a fresh, clean side that pairs perfectly with sandwiches, BBQ, or family dinners. Quick to toss together and naturally delicious!

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Ingredients

• 1 lb coleslaw mix or shredded cabbage
• 1 ½ cups mayonnaise
• 2 tbsp honey
• 1 tbsp dijon mustard
• 1 tsp apple cider vinegar
• 1 tsp celery seed- optional
• salt and pepper to taste

Instructions

1. Mix everything except the cabbage in a medium bowl.
   
2. Add the cabbage and toss until every shred is coated in that tasty dressing.
   
3. Serve right away, or pop it in the fridge until you’re ready to dig in.

Notes

Find more recipes like this at thegoodstuffbakeshop.com!

1 lb of shredded cabbage is equal to 7 to 8 cups

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving:Calories: 157Total Fat: 11gSaturated Fat: 2gUnsaturated Fat: 9gCholesterol: 7mgSodium: 242mgCarbohydrates: 14gFiber: 2gSugar: 11gProtein: 1g

Nutrition information is calculated automatically as a courtesy and is an estimate only. Accuracy is not guaranteed as values can vary based on specific brands and preparation methods used.

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