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Apples add a surprising twist to this delicious coleslaw. I promise you will love it!
For the dressing: Place all of the dressing ingredients into a small bowl, whisk until combined. Taste and adjust seasonings if needed then chill until ready to use.
For the slaw: Quarter and core the cabbage. Slice thinly and add to a large bowl. Add prepared apples (squeezed with lemon juice to keep apples from turning brown), carrots, green onion and chopped parsley to the bowl as well. Pour the poppy seed dressing over and toss to coat. Refrigerate for 45 minutes to one hour before serving.
Serves 8-10 people.
Note: For more of a tangy slaw, reduce the amount of honey to 1/3 cup.
2 Comments
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jerseylou on 4.27.2016
This looks great, and I will try it tonight. However, I’m looking at your note for tangier slaw… You do realize that 1/3 cup is more than 1/4 cup, right?
Theresa on 7.4.2011
I tried this recipe for 4th of July! Delicious! I ended up using red wine vinegar instead of cider vinegar, and it still turned out great. But I only added 1 tablespoon of poppyseeds, which seemed like plenty to me.