Honey-Mustard Coleslaw

Perfect for those sunny summer BBQ gatherings. This is a version that doesn’t use any mayo and although it has honey in it- is not a sweet slaw. The stone-ground prepared mustard adds a little bit of heat as well as the pink peppercorns. It also has a special ingredient that I used instead of vinegar.

Now, I’ve never been a big fan of coleslaw but I kept getting a cabbage in my organic veggie deliveries and thought I would try to make a slaw as I’ve made soup, cultured veggies and rolls out of the previous cabbages.

I used The Sierra Nevada brand mustard that I picked up in California. It’s a lovely infusion of beer into the mustard. You can get this from but if you cannot get this where you are then please use a similar stone-ground mustard. Just not the bright yellow stuff! Also, the special ingredient I use is…

are you ready for it?


Some for the slaw and some for me! But not just any beer, I use Blue Moon or Belgian Moon as it’s known in Canada. Known for it’s citrus flavour I paired it with California orange blossom honey. I also prepared a dandelion infused oil that I’ve been using in my food but you don’t have to use that, just use vegetable or grapeseed oil.

honey on white bowl

Crushed Pink Peppercorns

beer beverage brew bubble

Honey-Mustard Coleslaw

  • Servings: 10-12
  • Print


  • 1 green cabbage cored removed and quartered
  • 2 tablespoons sea salt
  • 2 carrots
  • 1/2 cup prepared stout & stone ground mustard
  • 1/4 cup Blue moon beer
  • 1/4 cup vegetable oil
  • 2 tbsp orange blossom honey
  • 1/2 cup chopped parsley
  • 1 tbsp crushed pink peppercorns


  1. In a food processor, pulse the cabbage in stages until it resembles large rice. Remove and place into a bowl, sprinkle with the salt and mix in with your hands squeezing as you mix. Let it sit for an hour to sweat.
  2. Chop the carrots in the food processor until it resembles rice.
  3. Combine mustard, beer, oil, and honey into a small pot on low heat and heat it until the honey is dissolved. 2 minutes. Remove from heat and let cool.
  4. Using a fine mesh strainer, *VERY IMPORTANT to rinse the cabbage under cold water* (otherwise it’s way too salty. The salt is used to draw the bitterness out and shouldn’t be kept on the cabbage)
  5. Combine cabbage, carrot, dressing, parsley and peppercorns into a bowl and refrigerate for at least an hour.
  6. Live life in the pink and ENJOY!


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