Apple Cabbage And Poppy Seed Coleslaw Recipes

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APPLE AND POPPY SEED COLESLAW



Apple and Poppy Seed Coleslaw image

Wonderfully tangy and refreshing, and the perfect side dish to any meal!

Provided by Chungah Rhee

Yield 6 servings

Number Of Ingredients 10

2 cups shredded green cabbage
1 1/2 cups shredded red cabbage
1/2 cup shredded carrot
1 Granny Smith apple, julienned
2 tablespoons mayonnaise
3 tablespoons olive oil
1 tablespoon apple cider vinegar
Juice of 1 lemon
1 tablespoon poppy seeds
Kosher salt and freshly ground black pepper, to taste

Steps:

  • In a large bowl, combine the green cabbage, red cabbage, carrot and apple. In a large glass measuring cup or another bowl, whisk together the mayonnaise, olive oil, vinegar, lemon juice, poppy seeds, salt and pepper, to taste. Pour mixture over cabbage mixture and stir using a rubber spatula until well combined. Cover and place in the refrigerator for at least one hour. Serve cold.

APPLE COLESLAW



Apple Coleslaw image

Provided by Food Network

Categories     main-dish

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 11

1/4 cup cider vinegar
1 cup mayonnaise
1/3 cup poppy seeds
1/3 cup honey
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 medium cabbage, cored, finely shredded
2 large carrots, peeled, julienne
1 bunch scallions, thinly sliced
1/2 cup finely minced parsley leaves, optional
4 Fuji apples, peeled, cored, julienne

Steps:

  • Prepare the Poppy Seed Dressing. In a medium bowl, combine all the ingredients together until well blended. Set aside.
  • Prepare the salad. In a large bowl, combine the cabbage, carrots, scallions, parsley, and apples. Pour in the reserved dressing and toss until well blended. Refrigerate at least 1 hour before serving, mixing the salad at least once to evenly distribute the dressing.

APPLE & POPPY SEED COLESLAW RECIPE - (4.5/5)



Apple & Poppy Seed Coleslaw Recipe - (4.5/5) image

Provided by Pattywak

Number Of Ingredients 10

2 cups shredded green cabbage
1 1/2 cups shredded red cabbage
1/2 cup shredded carrot
1 Granny Smith apple, julienned
2 tablespoons mayonnaise
3 tablespoons olive oil
1 tablespoon apple cider vinegar
Juice of 1 lemon
1 tablespoon poppy seeds
Kosher salt and freshly ground black pepper, to taste

Steps:

  • In a large bowl, combine the green cabbage, red cabbage, carrot and apple. In a large glass measuring cup or another bowl, whisk together the mayonnaise, olive oil, vinegar, lemon juice, poppy seeds, salt and pepper, to taste. Pour mixture over cabbage mixture and stir using a rubber spatula until well combined. Cover and place in the refrigerator for at least one hour.

APPLE AND POPPY SEED SLAW



Apple and Poppy Seed Slaw image

Categories     Side     No-Cook     Vegetarian     Mayonnaise     Apple     Carrot     Summer     Cabbage     Sour Cream     Poppy     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 9

8 cups shredded green cabbage (about 1 small head)
3 medium carrots, peeled, coarsely grated (about 2 1/2 cups)
3 medium Granny Smith apples, peeled, cored, coarsely grated
4 green onions, thinly sliced
2 tablespoons apple cider vinegar
2/3 cup sour cream
1/2 cup mayonnaise
1/4 cup frozen apple juice concentrate, thawed
2 tablespoons poppy seeds

Steps:

  • Mix cabbage, carrots, apples, and green onions in large bowl. Add vinegar and toss to coat.
  • Whisk sour cream, mayonnaise, apple juice concentrate and poppy seeds in medium bowl to blend. Add to cabbage mixture and toss to blend. Season to taste with salt and pepper. Cover and refrigerate at least 1 hour. (Can be made 1 day ahead. Keep refrigerated. Toss to blend before serving.)

APPLE, CABBAGE AND POPPY SEED COLESLAW



Apple, Cabbage and Poppy Seed Coleslaw image

Make and share this Apple, Cabbage and Poppy Seed Coleslaw recipe from Food.com.

Provided by Lorac

Categories     Apple

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

7 -8 cups shredded green cabbage (about 1 head)
3 medium carrots, peeled and grated
3 medium fuji apples, peeled and coarsely grated
4 green onions, thinly sliced
2 tablespoons apple cider vinegar or 2 tablespoons white vinegar
2/3 cup sour cream
1/2 cup mayonnaise
1/4 cup frozen apple juice concentrate, thawed
2 tablespoons poppy seeds
salt and pepper

Steps:

  • In a large bowl, combine cabbage, carrots, apples, green onions and vinegar.
  • In another bowl, whisk together sour cream, mayo, apple juice and poppy seeds until well blended.
  • Add dressing to cabbage mixture, season with salt and pepper and toss to combine.
  • Cover and refrigerate 1-2 hours before serving.

POPPY SEED COLESLAW



Poppy Seed Coleslaw image

Provided by Food Network

Categories     side-dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 11

1 pound green cabbage
1 pound red cabbage
8 ounces red onion
1/4 bunch fresh cilantro
1 cup granulated sugar
1 cup apple cider vinegar
1 tablespoon mayonnaise
1 tablespoon brown mustard
1 tablespoon poppy seeds
2 cups olive oil
1 teaspoon kosher salt

Steps:

  • Thinly slice the cabbages and onion and place in a bowl. Finely chop the cilantro and add it to the cabbage onion mixture. Toss together and set aside.
  • In a separate bowl, combine the sugar, vinegar, mayonnaise, mustard and poppy seeds and whisk together until fully combined. Slowly drizzle in the olive oil while whisking vigorously so the mixture doesn't separate.
  • Add the dressing to the cabbage mixture until your coleslaw is dressed to your liking. Season with salt to taste. Refrigerate any extra dressing for up to five days.

COLESLAW WITH POPPY SEED DRESSING



Coleslaw with Poppy Seed Dressing image

This is the kind of salad you can keep in the fridge for a couple days and it just gets better. I just add the sunflower seeds before serving to keep the crunch. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 5

1/2 medium head cabbage, shredded (about 4-1/2 cups)
6 large carrots, shredded (about 4-1/2 cups)
8 green onions, chopped (about 1 cup)
1 cup fat-free poppy seed salad dressing
1/3 cup sunflower kernels

Steps:

  • In a large bowl, combine cabbage, carrots and green onions. Drizzle with dressing; toss to coat. Refrigerate, covered, at least 1 hour. Just before serving, top with sunflower kernels.

Nutrition Facts : Calories 83 calories, Fat 2g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 102mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

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