Crudites Slaw With Honey Mustard Dressing Food

HONEY MUSTARD COLESLAW

Steps:

• In a bowl add the coleslaw mix and onions. Stir with a fork just to mix up.
• Add 1/2 cup of honey mustard, apple cider vinegar, salt, and pepper. Mix to incorporate.
• Cover and refrigerate for at least 1 hour.
• Before serving, stir and, if needed add the remaining honey mustard for a creamier coleslaw.

HONEY-MUSTARD DRESSING

Steps:

• In a medium bowl, whisk together the mustard, honey, vinegar, and salt. Gradually whisk in the oil to make a creamy dressing. Use immediately or store in the refrigerator, covered, for up to 3 days.

GOLDEN HONEY MUSTARD DRESSING

Steps:

• Put all the ingredients into a jam-jar, make sure the lid's on firmly and shake like mad.

HONEY MUSTARD COLESLAW

Steps:

• Place coleslaw mix in a large bowl. Combine the remaining ingredients. Pour over coleslaw mix and toss to coat. Chill until serving.

BLANCHED CRUDITES

Steps:

• Prepare a large pot of boiling salted water, and fill a large bowl with ice water.
• Remove the tough bottoms of the asparagus stalks. If they are thick, peel the stems half-way up the stalk.
• Add the carrots to the pot of boiling water and blanch for 1 minute. Immediately remove the carrots with a slotted spoon and plunge them in the bowl of ice water. Drain the carrots when fully cooled.
• Add the asparagus to the boiling water and blanch for 1 minute. Immediately remove the asparagus with a slotted spoon and plunge them into the reserved bowl of ice water. Drain the asparagus when fully cooled.
• Slice the radicchio into wedges.
• Arrange the carrots, asparagus, cherry tomatoes, and radicchio on a platter and serve with the Herb Dip.
• Place the cream cheese, sour cream, mayonnaise, scallions, parsley, dill, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment and blend. Serve at room temperature.

HONEY MUSTARD SALAD DRESSING

Steps:

• Put the mayonnaise, mustard and honey in a mixing bowl and whisk together until evenly incorporated.

HONEY MUSTARD DRESSING

Steps:

• Combine all ingredients in a bowl and whisk until smooth. Serve as a dressing or a dip.

BIG APPLE SLAW WITH HONEY MUSTARD

Steps:

• Whisk together the oil, mustard, honey, lemon juice, 1/2 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Add the mint, parsley, apples and fennel and toss them together until they are coated in the dressing. Top with the fennel fronds. Serve immediately.

HONEY MUSTARD SLAW

Steps:

• Cut the cabbage in half and remove the stem. Using a mandoline or a chef's knife, slice the cabbage about 1/4-inch thick and place in large bowl.
• Heat the olive oil in a medium skillet over low heat. Add the garlic and saute until softened, about 3 minutes. Add the vinegar, mustard, honey and 1 tablespoon water, and whisk to combine. Remove from heat and add the caraway seeds. Pour the vinaigrette over the sliced cabbage, season with salt and pepper, and toss to coat. Cover with a lid or plastic wrap and let sit for 10 to 15 minutes to wilt the cabbage. Transfer to a serving platter and serve immediately.

WINTER CRUDITE SALAD

Steps:

• In a small bowl, combine mustard and vinegar. Slowly drizzle in olive oil, and whisk until mixture is creamy. Season to taste with salt and pepper.
• Peel celery root with a sharp knife. Cut root in half crosswise and slice each half as thinly as possible. Keep slices in a bowl of cold water until needed. Drain and pat dry when ready to toss with the vinaigrette.
• Place vegetables in separate bowls, season with salt and pepper, and toss well. Add about 1 1/2 teaspoons dressing to each bowl and toss again. Arrange vegetables in separate piles on salad plates and serve immediately.

HONEY MUSTARD VINAIGRETTE COLESLAW DRESSING

Steps:

• Use heaping tablespoons of the mustard (sometimes I use a combination of yellow and spicy mustard-whatever I have on hand).
• Place all ingredients in a jar adding the salt and pepper to taste. Shake until well combined.
• This will keep for weeks in the refrigerator, just shake well before using.