Food beauty of cole slaw with honey mustard dressing, as seen on Food Network’s Trisha’s Southern Kitchen Season 13

Crudites Slaw with Honey-Mustard Dressing

Recipe courtesy of Trisha Yearwood

Show: Trisha's Southern Kitchen

Episode: No Leftover Left Behind!

Crudites Slaw with Honey-Mustard Dressing

Name: Crudites Slaw with Honey-Mustard Dressing
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 4 servings
Ingredients: 4 cups leftover crudites, such as carrots, broccoli, celery, sugar sharp peas and cauliflower; 1 tablespoon plus 1 1/2 teaspoons grainy mustard; 1 tablespoon plus 1 1/2 teaspoons honey; 1 tablespoon plus 1 1/2 teaspoons apple cider vinegar; 3 tablespoons sour cream; Kosher salt and freshly ground black pepper

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Level: Easy

Total: 10 min
Active: 10 min

Yield: 4 servings

Level: Easy

Total: 10 min
Active: 10 min

Yield: 4 servings

Ingredients

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4 cups leftover crudites, such as carrots, broccoli, celery, sugar sharp peas and cauliflower

1 tablespoon plus 1 1/2 teaspoons grainy mustard

1 tablespoon plus 1 1/2 teaspoons honey

1 tablespoon plus 1 1/2 teaspoons apple cider vinegar

3 tablespoons sour cream

Kosher salt and freshly ground black pepper

Directions

Pulse the crudites in a food processor until chopped into about 1/4-inch pieces (some will remain a little bigger--that is okay).
Combine the mustard, honey, vinegar, sour cream, 1/4 teaspoon salt and a few grinds of black pepper in a large bowl. Add the chopped vegetables and toss well to coat. Transfer to a serving bowl.