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.
Next we’ll make the dressing with some mayo, olive oil, vinegar, lemon juice, poppy seeds, salt and pepper.
Then we’ll dump the dressing into the cabbage mixture and give it a good stir.
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
Ingredients
- 2 cups shredded green cabbage
- 1 ½ cups shredded red cabbage
- ½ 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.
Did you make this recipe?
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I made this but added pecans and red seedless grapes. Yummy!!
is there anything non dairy to substitute for the mayo. Someone would be eating this that hates anything white/creamy
Unfortunately, without further recipe testing, I cannot advise an appropriate substitute that will not alter the overall taste/texture of the dish. Using a substitution may also result in a mediocre outcome.
Try Veganaise. It’s a perfect substitute for mayo.
I know this is an old question but for anybody else who might come across this… There is no dairy in mayonnaise. It’s an egg/oil emulsion with vinegar or lemon juice plus salt.
I’m a personal trainer and always looking for new light and fresh sides. This looks so refreshing!
CreativeSportsKitchen.com
Yummy, excellent recipe. Super cheap for me, too. This will be a regular for us from now on
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Yummy was a hit!!! Also added a teaspoon of sugar to cut tartness. …
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.
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.
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.
Unfortunately, I’m not too sure what caused the coleslaw to turn pink as the lemon juice should have prevented any discoloration.
I think if you soak the red cabbage in cold water for a 10-15 minutes it will help, but the longer you keep it, the more color will leach into the sauce.
Mine turned pink immediately after mixing. It’s the red cabbage leeching
It was most likely the color coming from the red cabbage. I’ve had it happen too. Not sure how to stop it.
Hi
I saw on a it’s episode of America’s test kitchen. That when they make Cole slaw they put salt on the cabbage and let it leach out the water ( set cabbage in strainer) for I think a couple of hours. I was surprised at how much water came out of the cabbage. Then they rinced the salt off under running water then run through a salad spinners I get rid if that water. I can’t remember the salt to cabbage ratio to do this though. The result was better consistency in the coating of the slaw with the dressing.
I have a feeling that this would help you for preventing the colors from Leaching out also.
I am sure it is out there somewhere on the Internet.
Any advice for someone who thinks this looks delicious but really hates the taste and idea of mayo? 🙂
You can substitute Greek yogurt – it’s a lot healthier and you’ll save on a ton of calories too! 🙂
Very tasty apple/poppyseed/coleslaw
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