When it comes to barbecue, you always need a few good side dishes to serve. And this Honey Dijon Coleslaw is one of the best side dishes for any barbecue.

Originally published in January 2021. This post was updated in July 2026.

a bowl of honey Dijon coleslaw with a fork.

Coleslaw is a mainstay at most barbecues. It goes well with all kinds of meats and can be either creamy or vinegar-based. It is also simple to make yet can be full of flavour when the right dressing is added.

What Do You Need to Make Honey Dijon Coleslaw?

This coleslaw recipe uses bagged shredded cabbage mix, but you can shred cabbage and carrots for this recipe if you prefer. We have also added shredded radicchio for added colour. Purple cabbage can also be used for colour.

The dressing is made from five ingredients:

Mayonnaise.
Dijon mustard.
Honey.
Lemon juice.
Pepper.

Dijon mustard adds a tangy, sharp flavour, while honey adds a touch of sweetness. Although most coleslaw recipes use vinegar as the acid, this one uses lemon juice which adds a different acidic taste.

How To Serve This Coleslaw

Honey Dijon Coleslaw can be served on its own as a side dish or as a topping on a sandwich.

It is also great on sandwiches like our Asian Pork Sliders.

When serving as a side dish for a crowd, we double the recipe and serve it alongside our Copycat Kraft Macaroni Salad.

If you are serving this dish for a cookout, we recommend that the coleslaw be kept in the fridge until it is time to serve it. Rest the bowl in a larger bowl of ice to keep it cool.

Storing Honey Dijon Coleslaw

Like any type of coleslaw, this dish should be kept in the fridge until ready to serve.

Leftover coleslaw can be refrigerated for up to 48 hours. We find after that time the coleslaw loses it texture and becomes mushy.

If the coleslaw has been sitting in the heat for any length of time during a cookout, we recommend tossing leftovers because this dish is made with mayonnaise.

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