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Fresh Coleslaw with Sweet Poppy Seed Dressing

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A light, refreshing coleslaw featuring crisp cabbage and carrots tossed in a creamy, sweet poppy seed dressing. Perfect for summer cookouts, picnics, and quick meals.

Ingredients

Scale
  • 4 cups green cabbage, shredded
  • 2 cups red cabbage, shredded
  • 1 cup carrots, peeled and julienned or shredded
  • 2–3 stalks green onions, thinly sliced
  • 2 tablespoons fresh parsley, chopped (optional)
  • 3/4 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • 1 tablespoon whole poppy seeds
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. Rinse the cabbage heads under cold water. Remove any wilted outer leaves. Cut the green and red cabbages into quarters, remove the core, then finely shred using a sharp knife or mandoline. Aim for about 4 cups green and 2 cups red cabbage.
  2. Peel and shred the carrots or julienne them into thin matchsticks. Thinly slice the green onions, including the green tops. Toss everything together in a large bowl with the chopped parsley if using.
  3. In a smaller bowl, whisk together 3/4 cup mayonnaise, 2 tablespoons apple cider vinegar, 2 tablespoons honey, 1 teaspoon Dijon mustard, and 1 tablespoon whole poppy seeds. Season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust sweetness or tang as you prefer.
  4. Pour the dressing over the shredded vegetables. Using tongs or clean hands, gently toss to coat everything evenly. The cabbage should glisten lightly but not be swimming in dressing. If it feels too dry, add a splash more vinegar or a teaspoon of water.
  5. Let the salad sit in the fridge for at least 15 minutes to let flavors meld and cabbage soften slightly.
  6. Give the coleslaw a quick toss before serving. Taste again and add salt or pepper if needed. Serve chilled or at room temperature alongside grilled meats, sandwiches, or as a refreshing stand-alone side.

Notes

If you don’t have poppy seeds, chia seeds or black sesame seeds can be used as substitutes. For a lighter dressing, swap half the mayonnaise with Greek yogurt or a dairy-free alternative. Add toasted slivered almonds or sunflower seeds for extra crunch just before serving. The salad can be made ahead by preparing the dressing separately and tossing with vegetables 15 minutes before serving. Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

Keywords: coleslaw, poppy seed dressing, summer salad, easy coleslaw, fresh coleslaw, sweet dressing, picnic side, BBQ side dish

Find it online: https://piperplate.com/fresh-coleslaw-with-sweet-poppy-seed-dressing-easy-homemade-recipe-for-summer/