Here is a delicious, easy honey mustard broccoli slaw recipe for your next cookout, family reunion, or goodbye picnic for your dear friends who are moving several states away. It’s easy to throw together with some simple short cuts, and has a firmer bite than cabbage, which I prefer.
Honey Mustard Broccoli Slaw that’s Better Than Coleslaw
So why the broccoli slaw instead of cabbage? I love cabbage. I love it roasted, boiled, stuffed cooked in soups, in casseroles, stir frys. But… I don’t love coleslaw. I know! I’ll eat it, of course, and I definitely enjoy some recipes – like mom’s! My children, who will eat huge servings of roasted cabbage, don’t care for coleslaw either. Enter this easy, kid-pleasing broccoli slaw recipe that I found in a magazine (Woman’s Day?) years and years ago.
My children have brand loyalty regarding very few items, but honey mustard is definitely one of them. If it isn’t Ken’s Steak House Honey Mustard, it isn’t honey mustard (Editor’s Note: for a dairy-free and vegan honey mustard dressing without high fructose corn syrup, try Annie’s Lite Honey Mustard). The closest homemade version I’ve made is adapted from Family Feasts for $75 a Week. If you want a mayonnaise-free dressing for your broccoli slaw, Alton Brown’s honey mustard dressing is also good.
Special Diet Notes & Options: Honey Mustard Broccoli Slaw
By ingredients, this recipe is dairy-free / non-dairy, optionally egg-free, gluten-free, grain-free, nut-free, peanut-free, optionally vegan, and vegetarian.
- For soy-free broccoli slaw, choose your mayonnaise wisely. There are olive oil and grapeseed oil options for both regular and vegan mayonnaises.
- 1 (12-ounce) bag julienned broccoli (see Slaw Note below)
- ½ cup honey mustard dressing, such as Ken's Steak House Honey Mustard or the following recipe
- Celery salt, to taste
- ½ cup mayonnaise or Vegenaise (for egg-free / vegan; see Mayo Note below)
- ¼ cup spicy brown mustard
- ¼ cup honey (sub agave nectar for strictly vegan)
- 2 tablespoons fresh lemon juice
- At least one hour before serving, toss together the broccoli coleslaw and ½ cup of the honey mustard dressing.
- Season to taste with the celery salt. Refrigerate until serving.
- In a medium bowl, whisk all ingredients together until smooth. It makes approximately 1 cup.
- Store leftovers, tightly covered, in a refrigerator for up to 2 months, unless you made it with homemade mayonnaise.
Mayo Note: Since the dressing is mayonnaise-based, this is the time to use store-bought mayo to reduce the risk of food spoilage. Store-bought mayonnaise is high in acid and the eggs are pasteurized, making it a safe choice. Or you can avoid eggs all together and use a vegan mayonnaise, such as Vegenaise.
Hi! Thanks for sharing this great recipe. I tried this last weekend for my guests & they loved it.
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