This Honey-Mustard Almond and Dried Cherry Slaw bursts with bright strands of cabbage and carrots mingling with juicy dried cherries and toasted almonds, all draped in a zingy honey-mustard dressing. This crunchy side dish effortlessly enlivens barbecues, lunches, or weeknight dinners with its sweet-tangy balance and vibrant colors. It’s beginner-friendly, takes just minutes to toss together, and rewards you with an irresistible crunch after a quick chill. Give it a whirl and discover why this slaw might just become your new favorite go-to side!
Key Ingredients
To whip up this slaw, you only need a handful of fresh produce, pantry staples, and a touch of sweetness. Each element plays its part in creating a harmony of texture and flavor.
- 4 cups shredded green cabbage: Crisp base that provides a sturdy, crunchy foundation for the slaw.
- 1 cup shredded carrots: Adds a sweet crunch and vibrant orange hue to the mix.
- 1/2 cup dried cherries: Bursts of tart-sweet flavor complement the crunchy veggies.
- 1/3 cup sliced almonds: Toasted for a nutty crunch that balances the tender cabbage.
- 2 tablespoons honey: Sweetens the dressing with floral notes and helps bind the flavors.
- 1 tablespoon Dijon mustard: Introduces a tangy kick that brightens the honey.
- 2 tablespoons apple cider vinegar: Adds acidity to balance the sweetness.
- 2 tablespoons olive oil: Creates a silky dressing that coats every strand.
- 1/2 teaspoon salt: Enhances all the flavors and keeps the slaw well-seasoned.
- 1/4 teaspoon black pepper: Provides a gentle heat and earthy depth.
- 2 tablespoons chopped fresh parsley: Offers a fresh herbal finish and a pop of color.
How To Make Honey-Mustard Almond and Dried Cherry Slaw
Let’s dive into the simple steps to bring this slaw to life. You’ll start by emulsifying a bright honey-mustard dressing, then toss it with crisp cabbage, carrots, cherries, almonds, and parsley. After a short chill in the fridge to let the flavors meld and the cabbage soften slightly, you’ll have a refreshing slaw that’s ready to serve. Follow each step below for the best results.
1. In a small bowl, whisk together 2 tablespoons honey, 1 tablespoon Dijon mustard, 2 tablespoons apple cider vinegar, 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until the mixture is smooth and emulsified, ensuring the honey and mustard fully integrate with the vinegar and oil.
2. In a large bowl, combine 4 cups shredded green cabbage, 1 cup shredded carrots, 1/2 cup dried cherries, 1/3 cup sliced almonds, and 2 tablespoons chopped fresh parsley, tossing gently so the ingredients are evenly distributed.
3. Pour the honey-mustard dressing over the cabbage mixture and toss thoroughly with tongs or salad servers, making sure every strand is coated in the tangy-sweet dressing.
4. Cover the bowl with plastic wrap or a lid and refrigerate the slaw for at least 30 minutes, allowing the flavors to meld and the cabbage to slightly soften while remaining crunchy.
5. Give the slaw a final toss just before serving to redistribute any settled dressing and enjoy that perfect crunch in every bite.
Serving Suggestions
When it comes to serving this slaw, its refreshingly sweet-tangy crunch can brighten up a variety of dishes. Whether you’re pairing it with grilled meats, stacking it on sandwiches, or adding it to bowls, these ideas will help you make the most of every colorful forkful.
- Serve alongside grilled poultry or fish for a refreshing counterpoint to smoky flavors, garnishing with extra chopped parsley for a bright finish.
- Spoon over pulled pork sandwiches or burgers to introduce a sweet-tangy crunch; drain excess dressing first to avoid soggy buns.
- Add a scoop to meal-prep bowls with quinoa or rice and roasted vegetables for a quick lunch that stays crisp.
- Present in a colorful salad bar spread, arranging in a shallow dish and topping with reserved toasted almonds for guests to sprinkle.
Tips For Perfect Honey-Mustard Almond and Dried Cherry Slaw
This slaw is already a star, but a few insider tweaks can take it over the top. From toasting nuts to customizing the sweetness and tang, these friendly tips will help you dial in the perfect crunch and flavor every time you make it.
- For extra crunch, lightly toast the sliced almonds in a dry skillet over medium heat before adding.
- Swap dried cherries for dried cranberries or raisins if preferred.
- Slaw can be prepared a day ahead; store covered in the refrigerator.
- Adjust honey or mustard levels to suit your desired sweetness or tang.
How To Store It
Keeping your slaw at its peak freshness is easy with the right storage methods. Proper chilling and handling will ensure that every bite remains crisp and flavorful, even if you make it ahead for busy days.
- Refrigerate in an airtight container for up to 3 days to keep the slaw crisp and fresh, ensuring the dressing doesn’t dilute the veggies.
- Store the slaw covered as-is if you plan to serve it within 24 hours; this allows the flavors to continue melding without wilting.
- Keep any reserved toasted almonds separately in a small container and fold in just before serving to maintain their crunch.
- Avoid freezing the slaw, as the high moisture content will cause the cabbage to become soggy upon thawing.
Frequently Asked Questions
Got questions? Here are some quick answers:
- How long does it take to prepare this recipe?
A: It takes about 10–15 minutes to shred the vegetables, toss the ingredients, and whisk the dressing, plus at least 30 minutes of refrigeration to allow the flavors to meld, for a total of around 40–45 minutes.
- Can I make this slaw ahead of time and how should I store it?
A: Yes, you can prepare the slaw up to a day in advance. Assemble the slaw and dressing, toss to coat, then store in an airtight container in the refrigerator. For best texture, add any reserved almonds just before serving to maintain their crunch.
- What are some suitable substitutions if I don’t have dried cherries?
A: You can swap dried cherries for dried cranberries or raisins in equal amounts. If you prefer a nut alternative to almonds, try sliced pecans or toasted sunflower seeds for a different flavor profile.
- How can I adjust the flavor profile if I like it sweeter or tangier?
A: To increase sweetness, add an extra teaspoon of honey. For a tangier kick, stir in an additional half teaspoon of Dijon mustard or a splash more apple cider vinegar, tasting as you go until you reach your desired balance.
- My dressing keeps separating. How can I achieve a smoother emulsion?
A: Ensure you whisk the honey, mustard, vinegar, and olive oil vigorously until the mixture becomes homogeneous. If separation occurs, give it another quick whisk or transfer to a sealed jar and shake vigorously just before pouring over the slaw.
- What’s the best way to toast the sliced almonds for extra crunch?
A: Heat a dry skillet over medium heat, add the almonds in a single layer, and stir frequently for 2–3 minutes until they turn light golden and emit a nutty aroma. Remove immediately from heat and let them cool before adding to the slaw to prevent burning.
What Makes This Special
This slaw is a celebration of textures and tastes—crisp cabbage and carrots meet chewy cherries and nutty almonds, all hugged by a playful honey-mustard dressing that dances between sweet and tangy. Its bright colors and refreshing crunch make every bite feel like a mini party in your mouth. Plus, it’s so easy to scale up, print, and save for your next gathering or weeknight meal. If you give it a try, I’d love to hear how it turns out—drop a comment with your tweaks, questions, or triumphant slaw stories!
Print
Honey-Mustard Almond and Dried Cherry Slaw
- Prep Time: 15 mins
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Side Dishes
Description
This slaw blends crisp cabbage and shredded carrots with juicy dried cherries and toasted almonds, all draped in a sweet-tangy honey-mustard dressing. A refreshing crunch that perks up barbecues, lunches, or weeknight dinners.
Ingredients
- 4 cups shredded green cabbage
- 1 cup shredded carrots
- 1/2 cup dried cherries
- 1/3 cup sliced almonds
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- In a small bowl whisk together honey, Dijon mustard, apple cider vinegar, olive oil, salt, and black pepper until smooth.
- In a large bowl combine shredded cabbage, shredded carrots, dried cherries, sliced almonds, and chopped parsley.
- Pour the honey-mustard dressing over the cabbage mixture and toss thoroughly to coat.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Give the slaw a final toss before serving.
Notes
- For extra crunch, lightly toast the sliced almonds in a dry skillet over medium heat before adding.
- Swap dried cherries for dried cranberries or raisins if preferred.
- Slaw can be prepared a day ahead; store covered in the refrigerator.
- Adjust honey or mustard levels to suit your desired sweetness or tang.