I never thought I would say this, but do not underestimate the power of the mustard seed. That’s right. Adding actual mustard seeds to your honey mustard will change your life, I promise. They are also an excellent source of selenium and magnesium.
This recipe has a bit of leeway as far as the sweetener goes. I prefer not to make it with honey—honey is natural, but it’s carby (17 g/tbs) and has too much sugar for me (glycemic index of 62). For people that are highly insulin resistant, this is not a good thing. In comparison, Stevia Glycerite, (which you could also use in this recipe) has a glycemic index of 0. Remember, it’s all about personalizing and figuring out what works for you. Sub out a tablespoon of raw honey if that’s what you like. You might also try out this honey substitute made from xylitol, a natural-occurring sugar alcohol found in fruits and vegetables.
Don’t skip out on the turmeric, either. It’s a wonderful spice filled with anti-inflammatory properties. It’s also the spice that gives mustard its bright yellow color. You can buy turmeric in supplement form, but why not just add it to your food instead?
This dressing is ridiculously easy to make, so I throw it together right before I use it. But it’s good enough that you might want to double or triple the recipe and store it in a little container in the fridge. I love this mixed in some greens, but it’s really nice over veggies or a protein, too. It’s also my go-to dressing for my macadamia honey mustard chicken salad.
For the dairy inclined, you can also sub out heavy cream, yogurt, or sour cream for the coconut milk. Just make sure it is of the full-fat variety!
- Combine all ingredients in a small mixing bowl and whisk with a fork.