Healthy Honey Mustard Slaw

Looking for a healthy side dish? Are you going to a cookout? Do you want something green other than a salad?

This honey mustard slaw is the perfect side dish all summer long. It can be made ahead of time, has NO mayo, and makes for great leftovers.

I didn't like coleslaw when I was growing up, I thought it smelled funny and was slimy. On the other hand, I loved honey mustard and still do. I set out to create a vinegar-based honey mustard slaw made with delicious real food ingredients. This colorful slaw is made with Brussel sprouts and won't weigh you down. It is simple to make and perfect for your summer get-togethers. My healthy honey mustard slaw is great on top of a BBQ sandwich, on the side of a burger, or even a great addition to a Buddha bowl. The slaw can be made ahead of time and will last up to 5 days in the fridge. I like to meal prep it on Sunday and eat it all week.

Healthy Honey Mustard Slaw



  • 10 oz shredded Brussel sprouts (around 3 cups)

  • 3 oz shredded carrots (around 1 cup)

  • 1/2 a small purple cabbage shredded


  • 3 tablespoons apple cider vinegar

  • 2 tablespoons extra-virgin olive oil

  • 2 tablespoons honey

  • 1 1/2 tablespoons dijon mustard

  • salt and pepper to taste

*Add sunflower seeds or toasted almond slices for extra crunch if you like


  1. Shred the sprouts or buy pre-shred brussels sprouts. I bought pre-shaved Brussels at Trader Joes 's, however, I still had to pick out some of the tough parts and hand shred a few pieces. To shred Brussel sprouts at home, cut off the tough ends and shred in a food processor, or cut in half then rough chop with a knife.

  2. Add shredded Brussels to a large bowl and mix in 3 oz (about 1 cup) shredded carrots.

  3. Finely chop 1/2 a small purple cabbage and mix into the bowl of veggies.

  4. Whisk together apple cider vinegar, olive oil, honey, and mustard.

  5. Pour over veggies and stir to coat. Add salt and pepper to taste

  6. The slaw can be served immediately, but it tastes best after it marinades together for a couple of hours.

  7. Cover and refrigerate for up to 5 days.

This recipe is one of my favorites to bring to a summer cookout with friends or family. I like it because it requires no cooking and provides a healthy option for some veggies. My healthy slaw makes enough for a crowd, or you can easily double the recipe. The honey mustard slaw is a crowd-pleaser. All your friends can enjoy whether they eat plant-based, vegan, paleo, or keto.

Leave me a comment and let me know if you make it!


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