Honey Balsamic Slaw

Perfect on its own or with my BBQ Pulled Pork! Ben and I can’t stand mayo-based salads, so this recipe is a crunchy, tangy, slightly sweet alternative to traditional coleslaw. Make ahead of time and stick it in the fridge to allow the juices to meld together. It makes a big batch, and the leftovers are even better the next day!

Honey Balsamic Slaw


1 bag coleslaw mix (cabbage, carrots, etc.)

1 1/2 cups frozen corn, thawed

1/4 cup slivered almonds

1/4 cup balsamic vinegar

2 tsp dijon mustard

1 tbsp honey

2 tbsp olive oil

1 tsp minced garlic


In a large bowl, combine coleslaw mix and corn. In a small bowl, whisk together vinegar, mustard, honey, olive oil, and garlic until well combined. Toss with salad, mixing well. Chill until ready to serve. Top with slivered almonds before serving.

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