Honey Coleslaw

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Do you like it when honey speaks for itself in a recipe or compliments the recipe? This is what I love most about honey; a recipe can change with the type of honey that is used. Honey coleslaw is one of those recipes where the flavor can be changed just by the honey. I have found; when a lighter honey is used the vinegar and mayonnaise speak out more. When I used a darker wildflower honey the flavor of honey came through more and the coleslaw was sweeter. I also tried buckwheat, but found that the honey overpowered everything. So I would recommend either local wildflower honey or a nice alfalfa clover honey for this recipe.

Honey Coleslaw:

1 pound- Green Cabbage

½ pound- Purple Cabbage

1- Carrot

Dressing:

½ cup- Mayonnaise

1/3 cup- Honey

2 Tbsp. – Vinegar

1 Tbsp. – Celery Salt

Salt and pepper to taste

Shred the green cabbage, the purple cabbage, and the carrot into a bowl. If you are in a hurry grab a bag of 1 pound coleslaw mix from your grocery store and a small head of purple cabbage. In a separate bowl mix together the mayonnaise, vinegar, and the celery salt. Then drizzle in the honey and mix well. Pour the dressing over the cabbage and mix together.

Tip: I recommend letting the coleslaw sit in the fridge for about two hours and then salt and pepper to taste. If you are not used to salt the celery salt will be just perfect! I also really liked using the Alpine Wildflower honey; it is all up to what speaks to your taste buds!

From our bee hive to yours,

Queen Bee

 

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