honey curry mustard slaw



i have fond memories of the saint patricks day meals my dad made for our family growing up. but as an adult, i don't particularly enjoy corned beef or guiness beer. maybe i would be more thrilled about a holiday that was celebrated by eating greens, rather than wearing green and drinking. i was shopping at my local food coop yesterday, and they had piles of green cabbages on sale. ok, cabbage i can do, but boiled cabbage and potatoes is terribly dull. instead, i got inspired to #eatboldly by mustard & co's honey-curry mustard... this is not your average saint patricks day dish! in fact, you are probably better off just considering it as a great spring or summer slaw!

when i first tried mustard & co's kick-ass mustard, i whisked it into a salad dressing in the same proportion i typically use mustards ... heavily. it had a thrilling wasabi-like effect that i've only tasted before with homemade mustard. i quickly understood the "eat boldly" message on jar's packaging. this little jar is concentrated in flavor and spice. it's a wonderful addition to my unruly mustard collection (apparently my friends and family always remember my love for mustard around christmas time...)

eat boldly, friends.



cabbage, cashew & apple slaw ~ serves 4 
6 cups thinly sliced green cabbage
1 large apple, thinly sliced or cubed
1 cup roasted unsalted cashews
2 green onions, thinly sliced
2 cups roasted honey curry mustard chickpeas (recipe below)
avocado & honey curry mustard dressing to taste (recipe below)
1 ripe avocado *optional

toss ingredients together, reserving a few green onions, chickpeas and cashews to sprinkle on top. extra tasty with ripe avocado slices on top too!

roasted honey curry mustard chickpeas
2 cups cooked chickpeas
1 tablespoon olive oil
1 tablespoon honey curry mustard
1/2 teaspoon sea salt
1/2 teaspoon curry powder

preheat oven to 425-degrees. whisk oil, mustard, salt and curry powder together in a bowl, then stir in the chickpeas to coat. spread coated chickpeas onto a large baking sheet lined with parchment or foil. don't overcrowd the chickpeas - the more space between them the better! bake for 30-40 minutes, stirring occasionally, until toasty and crisp. let chickpeas cool on a paper towel or brown paper bag.



avocado & honey curry mustard dressing
1/2 ripe avocado
1/4 cup olive oil
1/4 cup white wine vinegar
3 tablespoons lemon juice
2 tablespoons honey curry mustard
1 teaspoon curry powder
1/4 teaspoon sea salt
cayenne to taste

wiz up in a blender, adding a splash of water if needed to reach a thick-dressing consistency.



thank you mustard & co. for sponsoring this blog post! all opinions are mine. 

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