The Cabbage That Almost Got Away
I once dropped a whole cabbage on the floor. It rolled right under the table. My old dog, Buster, thought it was a ball. He chased it all around the kitchen. I still laugh at that.
Don’t worry if your cabbage seems huge. It will shrink down. We let it sit with salt and sugar. This pulls out the extra water. Why does this matter? It keeps your slaw from getting soggy later. No one likes a watery slaw.
Why We Whisper to the Cabbage
That hour of waiting is important. It is not a waste. It is the slaw getting ready. I use that time to clean up. Or I sit with a cup of tea.
Good food needs a little patience. Rushing it changes everything. This step makes the cabbage tender. It also makes the flavors stick better. Do you have a favorite kitchen waiting song? I hum old folk tunes.
The Glow Is in the Dressing
Now for the fun part. We make the honey-mustard glow. Spicy mustard, sweet honey, and a bit of mayo. Whisk it all together. Doesn’t that smell amazing? It’s tangy and sweet at the same time.
Fun fact: Mustard seeds are tiny little things. They get ground up with vinegar and spices. That’s how we get the paste in the jar. The fresh chives are like a little green confetti. They make it pretty.
Letting the Flavors Dance
Mix the wilted cabbage with the dressing. Then it must go in the fridge. Chill for at least an hour. This is the magic time. The flavors get to know each other. They dance together and become friends.
Why does this matter? Chilling softens the cabbage more. It also lets the dressing soak in. Every bite will be full of flavor. Do you like your slaw super cold or just a little chilled? I like it right from the fridge.
Your Table, Your Way
This slaw is a good friend. It goes with so many things. Try it with a grilled cheese sandwich. Or next to some baked beans. It adds a bright, crunchy bite.
You can make it two days ahead. It gets even better. The flavors grow and settle. What will you serve it with? I’d love to hear your ideas. Food tastes better when we share the story.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Green cabbage | 1 head (2 pounds) | Quartered, cored, and sliced thin (12 cups) |
| Salt and pepper | To taste | |
| Sugar | 1 ½ teaspoons | |
| Spicy brown mustard | ½ cup | |
| Honey | ¼ cup | |
| Fresh chives | 3 tablespoons | Minced |
| Mayonnaise | 2 tablespoons |
Tangy Slaw with Honey Mustard Christmas Glow
This slaw reminds me of my grandson’s first Christmas dinner. He called it “Christmas Glow.” The name just stuck. It’s not a fancy recipe. It just feels special. The honey and mustard dance together so nicely. Doesn’t that smell amazing? It’s a happy, tangy side dish. I make it for picnics, too. It sits in the fridge getting tastier. I still laugh at that silly name. But it brings everyone to the table.
Instructions
Step 1: Toss your sliced cabbage with the salt and sugar. Let it sit in a colander for one hour. Stir and press it sometimes. This draws out extra water so your slaw isn’t soggy. (A hard-learned tip: really press that cabbage with your spatula!)
Step 2: Your bowl will have cabbage water. Just pour it out and wipe the bowl. Now, whisk the mustard, honey, and other bits together. This shiny sauce is the “glow.” What makes this sauce sweet and tangy? Share below!
Step 3: Stir your wilted cabbage into that beautiful sauce. Cover the bowl and let it chill. An hour in the fridge makes the flavors friends. Give it a taste and add more pepper if you like. Then it’s ready to make your meal shine.
Creative Twists
Add a crunchy handful of chopped apples. A sweet, crisp bite is so good.
Mix in some dried cranberries for color. They look like little jewels.
Swap half the cabbage for shredded Brussels sprouts. They have a fun, nutty taste.
Which one would you try first? Comment below!
Serving & Pairing Ideas
This slaw loves a simple grilled chicken. It’s also perfect on a pulled pork sandwich. For a pretty plate, serve it in a big glass bowl. A crisp apple cider is my favorite drink with it. For the grown-ups, a cold lager beer is just right. Which would you choose tonight?
Keeping Your Slaw Crisp and Bright
This slaw loves a cold fridge. It gets better after a few hours. Store it in a tight-lidded bowl for up to two days.
I do not recommend freezing it. The cabbage will turn sad and soggy. It loses its wonderful crunch.
You can make a big batch for a crowd. Just double everything in the recipe. It saves so much time for parties.
I once made it three days early for a picnic. The flavor was perfect, but the cabbage was soft. Now I make it just one day ahead.
Batch cooking means more time with your guests. It makes hosting feel easy and joyful. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Slaw Troubles
Is your slaw too watery? You must let the salted cabbage drain. Press it in the colander for a full hour.
I remember skipping this step once. My slaw was a pool at the bottom of the bowl. This matters because a crisp slaw holds the dressing beautifully.
Is the flavor too sharp? Add a touch more honey. Balance is key in a good dressing. Taste as you go.
Is it not creamy enough? Stir in one more spoon of mayonnaise. This makes it rich and coating.
Fixing small problems builds your kitchen confidence. You learn to trust your own taste. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Is this recipe gluten-free?
A: Yes, it is. Just check your mustard label to be sure.
Q: Can I make it ahead?
A: Absolutely. Make it the day before. The flavors will mingle nicely.
Q: What if I don’t have chives?
A: Use green onion tops instead. Or leave them out. It will still taste great.
Q: Can I halve the recipe?
A: You can. Use half a small cabbage. Halve all the other ingredients too.
Q: Any optional add-ins?
A: Try shredded carrot for color. A sprinkle of poppy seeds is nice too. Fun fact: The word “coleslaw” comes from the Dutch “koolsla,” meaning “cabbage salad.” Which tip will you try first?
From My Kitchen to Yours
I hope you love this tangy, sweet slaw. It reminds me of summer picnics and family gatherings. Food is best when shared.
I would love to hear about your cooking adventure. Tell me how it turned out for you. Have you tried this recipe? Leave a comment below and let’s chat.
Happy cooking!
—Elowen Thorn.
Tangy Slaw with Honey Mustard Christmas Glow
Description
A vibrant and tangy coleslaw with a sweet and spicy honey-mustard dressing, perfect for adding a festive crunch to any meal.
Ingredients
Instructions
- Toss cabbage, 1 1/2 teaspoons salt, and sugar together in large bowl. Transfer to colander and set colander in now-empty bowl. Let stand until cabbage has wilted and released about 2 tablespoons water, about 1 hour, stirring and pressing on cabbage occasionally with rubber spatula.
- Discard liquid and wipe bowl clean with paper towels. Whisk mustard, honey, chives, mayonnaise, 1/2 teaspoon pepper, and 1/8 teaspoon salt in now-empty bowl until combined.
- Stir in cabbage and refrigerate, covered, until chilled, about 1 hour. Season with salt and pepper to taste. Serve. (Coleslaw can be refrigerated for up to 2 days.)
Notes
- For best flavor, let the dressed slaw chill for at least an hour before serving to allow the flavors to meld.