Description
This tangy apple slaw recipe pairs cabbage with carrots, apples, and a creamy poppy seed dressing. The perfect fresh, easy side dish!
Ingredients
Scale
- 4 cups shredded green cabbage
- 1 cup shredded red cabbage
- 2 tart apples, thinly sliced
- 1 cup carrots, shredded (2 medium carrots)
- 2 green onions, thinly sliced
- 1/2 teaspoon kosher salt, divided
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 2 tablespoons granulated sugar (or honey)
- 1/2 cup mayonnaise*
- 1 tablespoon poppy seeds
Instructions
- Shred the cabbage, thinly slice the apples, shred the carrots, and thinly slice the green onions. Place them in a large bowl, sprinkle with 1/4 teaspoon kosher salt, and stir.
- In a medium bowl, whisk the apple cider vinegar, Dijon mustard, granulated sugar, mayonnaise, poppy seeds, and 1/4 teaspoon salt until smooth. Pour the dressing onto the vegetables and stir to combine. Stores up to 4 days refrigerated.
Notes
*For vegan, use vegan mayo or cashew cream.
- Category: Side
- Method: No Cook
- Cuisine: Side dish
- Diet: Vegetarian
