Apple and Poppy Seed Coleslaw

Wonderfully tangy and refreshing, and the perfect side dish to any meal!

Apple and Poppy Seed Coleslaw - Wonderfully tangy and refreshing, and the perfect side dish to any meal!

Summer has officially hit, actually it hit like 3 weeks ago, with its scorching hot 90+ degree F weather so for this week’s installment of #SundaySupper, we are beating the summer heat by bringing you recipes that can be prepared quickly and without the use of an oven. That being said, I bring you a quick and easy coleslaw with a secret ingredient: granny smith apples. I was definitely a bit skeptical about the apples but it actually brought such a nice, refreshing tartness to the slaw that was very well balanced with the lemony-poppy-seed dressing. Plus, it’s such a nice twist on boring old, traditional coleslaw. Best of all, it serves as the perfect side dish to almost anything!

So here’s how you make this:

You’ll need some green cabbage, red cabbage, carrot and apple. You could alternatively use a store-bought coleslaw mixture and add in the apples.

Apple and Poppy Seed Coleslaw - Wonderfully tangy and refreshing, and the perfect side dish to any meal!

Next we’ll make the dressing with some mayo, olive oil, vinegar, lemon juice, poppy seeds, salt and pepper.

Apple and Poppy Seed Coleslaw - Wonderfully tangy and refreshing, and the perfect side dish to any meal!

Then we’ll dump the dressing into the cabbage mixture and give it a good stir.

Apple and Poppy Seed Coleslaw - Wonderfully tangy and refreshing, and the perfect side dish to any meal!

Be sure to let it sit in the fridge for an hour or so to let the flavors really meld.

Apple and Poppy Seed Coleslaw - Wonderfully tangy and refreshing, and the perfect side dish to any meal!

Apple and Poppy Seed Coleslaw

Prep Time 1 hour, 15 minutes

Total Time 1 hour, 15 minutes

Yield 6 servings

Apple and Poppy Seed Coleslaw

Wonderfully tangy and refreshing, and the perfect side dish to any meal!

Ingredients

  • 2 cups shredded green cabbage
  • 1 1/2 cups shredded red cabbage
  • 1/2 cup shredded carrot
  • 1 Granny Smith apple, julienned
  • 2 tablespoons mayonnaise
  • 3 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • Juice of 1 lemon
  • 1 tablespoon poppy seeds
  • Kosher salt and freshly ground black pepper, to taste

Instructions

  • In a large bowl, combine the green cabbage, red cabbage, carrot and apple.
  • In a large glass measuring cup or another bowl, whisk together the mayonnaise, olive oil, vinegar, lemon juice, poppy seeds, salt and pepper, to taste.
  • Pour mixture over cabbage mixture and stir using a rubber spatula until well combined. Cover and place in the refrigerator for at least one hour.
  • Serve cold.

Notes

Adapted from Bitchin’ Camero

http://damndelicious.net/2012/07/15/apple-and-poppy-seed-coleslaw-beattheheat/


Comments

  1. Ruth Cooper says

    My coleslaw turned pink! Any tips on preventing this? I had to add a tablespoon of honey as I found it too tangy without anything to balance the lemon juice and vinegar.

    • Chung-Ah says

      Unfortunately, I’m not too sure what caused the coleslaw to turn pink as the lemon juice should have prevented any discoloration.

  2. Christine says

    Damn delicious, indeed! I just made this to have with pork this week–it’s amazing! Perfectly tangy, sweet, and super crunchy. I don’t know if I can leave it alone or if it will last the week.
    As always–love your recipes. They definitely make me the envy of the staff lounge at lunches.

  3. Kim says

    Yum. Just made this. YUM! I forgot to get carrots at the store, so I subbed zucchini and its still delicious. I found it a tad tangy and added a little Agave, which worked perfectly for my palette. As always thanks. Love the photos! Now I’m going to make your avocado egg rolls.

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