COOK: Honey Mustard Slaw

 I'm a big fan of all different kinds of coleslaw, it can take on so many different flavors, you can vary the vegetables and fruits you use, it can be a side dish, or an topping for sandwiches and tacos, and it's a great way to get more servings of veggies and fruits into your diet (or trick kids and hubbys into eating more veggies!) 

I made this slaw as a topping for some barbecue pulled pork tacos we had for dinner, and kept it really simple, it had the perfect amount of tang and sweetness to go with the smoky pork, pickled red onions, and warm corn tortillas.  I used a bag of premade slaw mix (I was being really lazy!) but you can thinly chop your own cabbage and carrots if you prefer, you can even add in other veggies or fruits if you wanted, as long as it totals about 1 cup (or 8 ounces).

Honey Mustard Slaw

Serves about 6

Ingredients:

1 Cup (8 Ounces) Coleslaw Mix 

6 Tablespoons Dijon Mustard

1/3 Cup Mayo (I prefer Olive Oil Mayo)

4 Tablespoons Honey

1/2 teaspoon Black Pepper

Preparation:

In a small bowl mix together mustard, mayo, honey, and black pepper, taste and adjust seasoning if needed.  

Put coleslaw mix into a large bowl and pour dressing over it while gently tossing until it is all covered.  Cover and refrigerate at least 2 hours, mix well before serving.  

Leftovers can be stored in fridge for up to 5 days.

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