Apple Poppyseed Slaw

Apple Poppyseed Slaw + Sprouts

—

by

Al McFarland
in
Jump to Recipe Print Recipe
Apple Poppyseed Slaw

Apple Poppyseed Slaw + Sprouts

Nothing says summer like a really good salad – in this case a really good coleslaw. This recipe actually became an instant family favourite and is now one of my go-to salads for warm weather days.
The crisp, sweet taste of apple works perfectly with the raw cabbage, carrots, and sprouts. The lemon poppy seed dressing adds a nice touch of zest and smoothness. Overall, the salad is very light and flavourful, and pairs extremely well with pork – especially BBQ ribs.
Print Recipe Pin Recipe
Prep Time 3 hours
Total Time 3 hours
Servings: 12
Course: Salad
Cuisine: Dutch
Calories: 232
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium cabbage shredded
  • 3 red apples julienned
  • 1/4 cup apple cider vinegar
  • 1/2 cup sugar
  • 1 cup green onions chopped
  • 1 cup carrots peeled + julienned
  • 1 cup Brussels sprouts trimmed + thinly sliced
Poppyseed Dressing
  • 1 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 2 tbsp olive oil
  • 1 lemon juice + zest
  • 1 tbsp poppy seeds
  • 1/2 tsp Kosher salt
  • 1/4 tsp black pepper freshly ground

Equipment

  • sharp knife
  • large non-metallic bowl
  • medium mixing bowl
  • whisk
  • measuring cups and spoons

Method
 

Mise en Place
  1. Assemble equipment. Wash and shred cabbage, julienne carrots and apples (tossing apple in a small amount of lemon juice to avoid browning), slice sprouts and green onions, juice and zest lemon, measure and separate all ingredients.
Cooking + Assembly
  1. Combine cabbage, apples, carrots, and Brussels sprouts in a large, non-metallic bowl. Add sugar and apple cider vinegar and mix well until fully combined. Cover and refrigerate for 2 hours.
  2. Combine mayonnaise, Dijon, olive oil, lemon juice and zest, poppy seeds, salt and pepper in a mixing bowl and whisk well until smooth. Cover and refrigerate until needed.
  3. Drain the excess vinegar from the cabbage mixture, add the dressing and onions, and toss well to combine. Serve and enjoy!

Notes

  • Even though this is a mayonnaise-based salad, it does save well for up to 3 days. Just cover and refrigerate.

Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating