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Tangy Honey Slaw

This tangy Cole slaw can be used as a side dish or you can add protein for a complete lunch.

I use local Texas honey, Texas olive oil, and a good apple cider vinegar with the “mother”.

A huge plus of this salad is that it will last two weeks in the refrigerator! Talk about a time saver!

So, invite some friends over ( it serves 12) or enjoy it as a quick side on summer nights for you and your specials.

Tangy Honey Slaw

Prep Time 10 minutes
Cook Time 6 minutes
Servings 12


  • 1 large head cabbage
  • 2 large Texas sweet onions
  • 1 cup Texas local honey
  • 1 cup apple cider vinegar
  • ¾-1 tbsp salt
  • 1 tsp dry mustard
  • 1 tsp celery seed
  • ¾ cup EVOO


  • Shred cabbage and onions in a food processor.
  • Mix Honey, vinegar, salt, mustard, and celery seed and oil in a saucepan and bing to a rolling boil.
  • Pour over cabbage and cover immediately.
  • Chill 2-4 hours



Will keep up to two weeks refrigerated.