Apple Cabbage and Poppy Seed Coleslaw
Brighten up your table with this crisp and colorful Apple Cabbage and Poppy Seed Coleslaw, a refreshing twist on the classic coleslaw recipe! Featuring a vibrant mix of green and purple cabbage, crunchy carrots, and sweet-tart apples (Granny Smith or Honeycrisp work wonders!), this dish is as visually appealing as it is delicious. Tossed in a creamy yet tangy dressing made with mayonnaise, Greek yogurt, apple cider vinegar, and a touch of honey, the salad is finished with a sprinkle of poppy seeds for a nutty crunch. Ready in just 15 minutes and perfect for meal prepping, this coleslaw is a versatile side dish that pairs beautifully with grilled meats, fish, sandwiches, or tacos. Refrigerate it to let the flavors meld and serve it chilled to enjoy its crisp, refreshing bite—ideal for summer picnics, BBQs, or a quick dinner upgrade.
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Recipe Information
Ingredients
- 4 cups Green cabbage
- 2 cups Purple cabbage
- 1 large Carrot
- 2 medium Apple (preferably Granny Smith or Honeycrisp)
- 2 tablespoons Poppy seeds
- 0.5 cup Mayonnaise
- 0.25 cup Greek yogurt
- 3 tablespoons Apple cider vinegar
- 2 tablespoons Honey
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Finely shred the green cabbage and purple cabbage using a sharp knife, mandoline, or food processor. Add them to a large mixing bowl.
Peel the carrot and then grate it using a box grater or a food processor. Add the shredded carrot to the bowl with the cabbage.
Core and thinly slice the apples into matchstick-sized pieces. Leave the skin on for added texture and color, if desired. Add the apples to the mixing bowl.
In a separate smaller bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, honey, salt, black pepper, and poppy seeds until the dressing is smooth and well combined.
Pour the poppy seed dressing over the shredded cabbage, carrots, and apples. Toss everything together until the vegetables and fruit are evenly coated with the dressing.
Taste and adjust the seasoning as needed with additional salt, pepper, or a splash of apple cider vinegar for extra tang.
Cover the coleslaw and refrigerate for at least 30 minutes before serving to allow the flavors to meld. This step is optional but recommended.
Serve the Apple Cabbage and Poppy Seed Coleslaw chilled as a refreshing side dish or topping for sandwiches, burgers, or tacos.
Nutrition Facts
Calories |
1473 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.1 g | 122% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 1604 mg | 70% | |
| Total Carbohydrate | 152.1 g | 55% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 96.9 g | ||
| Protein | 14.2 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 528 mg | 41% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1681 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
