Sweet & Sour Slaw with Honey Vinaigrette - Food Gypsy

Sweet & Sour Slaw with Honey Vinaigrette

Published On August 4, 2015 | By Gypsy | A Choice of Sides, All Recipes

This summer’s theme on Food Gypsy is fun, light, tasty food that goes just as easily from the kitchen to the cottage, on a picnic or into the backyard.  Tart and tangy with a hint of honey, Sweet & Sour Slaw with Honey Vinaigrette is a fresh summer side even the kids will love.

“The vegetarians are coming!”  This is a battle cry in our kitchen, it means we get to clear the fridge and find a use for every spare green plant-like thingy we can get our hands on.   Got cabbage?  Got carrots?  Got a few scruffy looking brussels sprouts, a handful of grapes and some honey?  Then you’ve got everything you need for Sweet & Sour Slaw with Honey Vinaigrette!

This colourful salad that travels well and keeps for a day or two in the fridge until you need it.  Just prep your slaw raw, and mix your dressing in a separate, sealable container.  Cover chopped veggies with a piece of wet paper towel and then seal under plastic wrap or a tight fitting lid.  Keep the whole works chilled and toss lightly just before serving.  Voila, instant salad.

Kids like it because it’s slightly sweet and adults like it because, well… they’ve been into the wine and will pretty much eat anything.  Just kidding.  I’m sure that’s just my friends.

Let summer LIVE.

Sweet & Sour Slaw with Honey Vinaigrette - FG

Sweet & Sour Slaw with Honey Vinaigrette Recipe

Prep time: 20 minutes
Yield: serves four to six

1 cup napa (or green) cabbage, thinly chopped
1 cup purple cabbage, thinly cut
1 cup brussels sprouts, sliced fine lengthwise
1 cup carrots, thinly julienned
1 cup red grapes, sliced in half

2 tablespoons rice vinegar
2 tablespoons onion (white, yellow or red), diced
1 1/2 tablespoons rice wine vinegar
1 tablespoon honey
4 tablespoons extra virgin olive oil
salt & pepper to taste


First mix your vinaigrette:  onion, combine rice vinegar, honey and olive oil in a container deep enough to use your immersion blender (I like a deep measuring cup or wide mouthed jar).  Blend well until vinaigrette is creamy and emulsified and refrigerate until needed.

Gypsy Note: If you’re using red onion your vinaigrette will be a shade of pink, which is kind of fun.

Prepare your slaw mix, cutting long, fine julienne and tossing them into a bowl along with your grapes.  Drizzle with honey vinaigrette to taste, season as needed and finish with herbs, like a flat leaf parsley, at the very last minute just before serving.

There.  Off you go it’s play time!

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About The Author

Recipe testing and blogging about food, wine and the art of great living from her home kitchen just outside Ottawa; Cori (Corinna) Horton is a food marketing consultant, cook and real food advocate sharing all things delicious - right here.