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–+ servings

Creamy Poppyseed Coleslaw

A bright, crunchy, and tangy coleslaw perfect for contrasting heavy fall dishes, made with a delicious poppyseed dressing.
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Prep Time 15 minutes
Total Time 30 minutes
Course Salad, Side Dish
Cuisine American
Servings 6 servings
Calories 150 kcal

Ingredients
  

Vegetables

  • 5 cups green cabbage, thinly sliced not shredded to dust
  • 2 cups red cabbage for color
  • 1 large carrot use a box grater, not a microplane

Dressing

  • 1/2 cup mayonnaise not miracle whip
  • 3 tablespoons apple cider vinegar the “fall” secret
  • 1 1/2 tablespoons sugar for sweetness
  • 1 tablespoon poppy seeds
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

Preparation

  • Thinly slice the green and red cabbage and grate the carrot using a box grater.
  • In a bowl, mix the mayonnaise, apple cider vinegar, sugar, poppy seeds, Dijon mustard, salt, and black pepper with a fork or whisk.
  • Add the vegetables to the dressing and mix roughly, being careful not to overwork the mixture.
  • Let the coleslaw chill for 30 minutes to allow flavors to meld.

Serving

  • Serve the coleslaw as a side dish or atop pulled pork sandwiches.

Notes

For best results, enjoy this coleslaw within two days. It can be made ahead and is perfect for potlucks. Keep in a tightly sealed container and avoid freezing.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 12gProtein: 2gFat: 11gSaturated Fat: 1.5gSodium: 200mgFiber: 3gSugar: 5g
Keyword Creamy Coleslaw, Fall Recipes, Poppyseed Dressing, Vegetable Sides
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