Hot Coleslaw with Poppy Seed Dressing
Transform your coleslaw game with this irresistible Hot Coleslaw with Poppy Seed Dressing, a warm and savory twist on the classic dish. Featuring a vibrant mix of sautéed green and red cabbage, carrots, and red bell pepper, this recipe offers the perfect blend of tender-crisp vegetables and bold flavors. The creamy poppy seed dressing, made with apple cider vinegar, honey, and a hint of mustard and garlic powder, adds a tangy-sweet kick that beautifully complements the sautéed veggies. Ready in just 25 minutes, this easy recipe is ideal as a unique side dish for family dinners, potlucks, or barbecue spreads. Serve it fresh from the skillet for a comforting and flavorful addition that will have everyone going back for seconds. Perfect for those searching for warm coleslaw recipes or creative side dishes!
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Recipe Information
Ingredients
- 4 cups (shredded) green cabbage
- 2 cups (shredded) red cabbage
- 1 cup (shredded) carrots
- 1 medium (thinly sliced) red bell pepper
- 2 tablespoons olive oil
- 1 tablespoon butter
- 3 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1 cup mayonnaise
- 1 tablespoon poppy seeds
- 1 teaspoon mustard powder
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Prepare the cabbage, carrots, and red bell pepper by shredding or slicing them into thin strips. Set aside in a large bowl.
In a large skillet, heat the olive oil and butter over medium heat until the butter melts and starts to sizzle.
Add the mixed vegetables (green cabbage, red cabbage, carrots, and bell pepper) to the skillet. Sauté for 5-7 minutes, stirring frequently, until the vegetables are softened but still slightly crisp.
While the vegetables are cooking, make the poppy seed dressing. In a small bowl, whisk together the apple cider vinegar, honey, mayonnaise, poppy seeds, mustard powder, garlic powder, salt, and black pepper until smooth and well combined.
Once the vegetables are cooked, reduce the heat to low and pour the poppy seed dressing over them. Gently toss everything together in the skillet to evenly coat the vegetables with the dressing. Cook for an additional 1-2 minutes to warm the dressing through.
Remove the skillet from heat and transfer the hot coleslaw to a serving dish.
Serve immediately as a warm side dish and enjoy!
Nutrition Facts
Calories |
2482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.7 g | 279% | |
| Saturated Fat | 27.1 g | 136% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 268 mg | 89% | |
| Sodium | 1981 mg | 86% | |
| Total Carbohydrate | 132.1 g | 48% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 58.1 g | ||
| Protein | 10.3 g | 21% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 373 mg | 29% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1598 mg | 34% | |
*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.
