Honey Slaw


  • 2 Tbsp. 
    olive oil
  • 1 Tbsp. 
    apple cider vinegar
  • 2 Tbsp. 
    BeeMaid honey
  • ½ tsp. 
    Dijon mustard
  • ⅛ tsp. 
    sea salt
  • ⅛ tsp. 
    black pepper
  • 1 medium 
    green apple, stem removed
  • 1 cup 
    matchstick carrots
  • 1 cup 
    red cabbage, finely shredded
  • 1 cup 
    green cabbage, finely shredded


For the dressing whisk together the olive oil, vinegar, BeeMaid Honey, Dijon mustard, and salt and pepper in a mixing bowl. Keep at room temperature.

For the salad, place the apple on a spiralizer or use a spiralizer peeler to make strips of apple. Place in a bowl with carrots, and red and green cabbage. Toss gently with dressing. Garnish if desired with dried cranberries or slivered almonds. Serve immediately!