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Honey Dijon Dressing Recipe

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3.8 from 78 reviews

This Honey Dijon Dressing is a simple, tangy, and slightly sweet vinaigrette that combines honey, apple cider vinegar, Dijon mustard, olive oil, and mayo to create a creamy and balanced dressing. Perfect for salads, especially a kale and broccoli slaw salad with dried cranberries and maple pecans, this dressing is easy to prepare in just 5 minutes.

  • Total Time: 5 minutes
  • Yield: 6 servings

Ingredients

Dressing

  • 2 tablespoons honey
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons Dijon-style mustard
  • 2 tablespoons olive oil
  • 2 tablespoons mayo
  • Salt and pepper to taste (about 1/4 tsp salt & 1/8 tsp pepper recommended)

Optional Salad To Pair With It

  • 4 cups finely chopped kale (tightly packed)
  • 1 (16-ounce) package broccoli slaw
  • 1/3 cup dried unsweetened cranberries
  • 1 (4-ounce) package maple pecan mix, coarsely chopped

Instructions

  1. Prepare the Dressing: Combine all the dressing ingredients—honey, apple cider vinegar, Dijon mustard, olive oil, mayo, salt, and pepper—in a jar or small bowl. Seal the jar tightly and shake vigorously or whisk well until the mixture is smooth, emulsified, and the honey is fully incorporated. Taste and adjust the seasoning if needed. Refrigerate until ready to use, shaking or whisking again before serving.
  2. Prepare the Kale: Remove and discard the thick stems from the kale. Stack the leaves, roll them tightly like a cigar, and slice into very thin ribbons. Measure 4 tightly packed cups. Wash the kale thoroughly and dry it completely using a salad spinner or clean towels, as any moisture could water down the dressing.
  3. Massage the Kale: Place the chopped kale into a very large salad bowl and add 1 tablespoon of the dressing. Using your hands, firmly massage the dressing into the kale for about 15 seconds to soften the leaves. Let the kale sit for 10 minutes to further tenderize and absorb the flavors.
  4. Add Salad Ingredients: While the kale rests, coarsely chop the maple pecan mix. Then add the broccoli slaw, dried cranberries, and chopped pecans to the bowl with the kale.
  5. Toss and Dress the Salad: Toss all the salad ingredients together gently. Gradually add more dressing until the salad is coated to your preference. Serve immediately or refrigerate briefly before serving.

Notes

  • Use Dijon-style mustard for the classic tangy flavor in the dressing; whole grain Dijon can be used for texture variation.
  • Ensure kale leaves are completely dry after washing to prevent the dressing from becoming watery.
  • Massaging kale softens its tough texture, making it more enjoyable and easier to digest.
  • Maple pecan mix adds a sweet, crunchy contrast, but you can substitute with other nuts or omit for nut allergies.
  • Shake or whisk the dressing before each use as the ingredients may separate over time.
  • This dressing can be made ahead and refrigerated for up to one week.
  • Author: ELLA
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Category: Dressing
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/honey-dijon-dressing-recipe/