Honey Mustard Slaw with Beets and Pancetta


Since Thanksgiving is still sitting on my thighs I have been craving fresh, light salads.  This did the trick and the beets looked beautiful against the green of the napa cabbage.  Very refreshing indeed!

Honey Mustard Slaw

  • ¼ cup slivered almonds
  • 1 napa cabbage - shredded
  • 1 beet - peeled, cleaned, julienne
  • ¼ pound pancetta - thinly sliced


  • 3 tablespoons mayonnaise
  • 1 teaspoon lemon juice
  • 1 tablespoon honey
  • 1 tablespoon mustard
  • ¼ teaspoon celery seed

In a dry skillet toast almonds over medium heat until they become fragrant and golden, about 5 minutes.  Set toasted almonds aside.  In the same skillet cook pancetta until browned, about 10 minutes.  Transfer pancetta to paper towel to soak up excess grease from frying. 

In a small mixing bowl add all dressing ingredients and combine throughly.  In a separate mixing bowl combine cabbage and dressing.  Refrigerate cabbage, and dressing for an hour or two.  Remove from refrigerator and stir in almonds.  Divide salad among 4 plates and garnish with beet and pancetta. 


I tried to make my own mayonnaise and it was a disaster.  Sorry, this I did have to buy prepared.  Please do let me know if anyone has any suggestions for homemade mayonnaise.  Mine didn't thicken and tasted worse than it looked.

  • Posted on   12/03/08 at 09:40:00 AM   by Emily  | 
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Posted in Salads
Tagged with honey mustard cole slaw, cole slaw

Reader Comments (4)

Ryan 03/05/09 02:12:54 PM

For those vegans out there...replace the mayo with Vegenaise

Its good...

Nancy 03/05/09 02:12:54 PM

Wow, this sounds great!! I am in need of a new salad and this will fit the bill! Looks really pretty too.


Heidi 03/05/09 02:12:54 PM

hi! loved your blog, is so "tasteful" I really want to try this recipe and the pizza one!. I'm gonna comeback for more :-)

greetings from Shanghai!

J 03/05/09 02:12:54 PM

Try making the mayo in your blender. It works for me--I've never been able to hand whisk without the emulsion falling apart. Generally what I do is crack an egg into the blender with a tsp of powdered mustard seed, a teeny bit of lemon juice, and a little bit of garlic or dried herbs (if I want the mayo to be non-plain). Blend that for 30 seconds or so on a high speed, and the ever so gradually, while the blender is running, drizzle a thin stream of canola oil through the top. (I don't like olive oil mayo.) It will take a cup of oil or so; just keep the blender running the whole time. You'll notice it start to thicken.

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