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Poppyseed Coleslaw

by on August 17, 2015 in Gluten-Free, Sides August 17, 2015 Gluten-FreeSides
See post on Christin’s site!
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Level: Easy

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Description

Super crunchy and sweet Poppyseed Coleslaw, perfect for summer barbecues!

Ingredients

  • ½ heads Green Cabbage Chopped
  • ½ heads Red Cabbage, Chopped
  • 1 cup Shredded Carrots
  • ½ cups Chopped Green Onions, Chopped
  • 1 cup Golden Raisins
  • 3 Tablespoons Chopped Fresh Mint
  • FOR THE DRESSING:
  • 1 Tablespoon Poppy Seeds
  • 2 Tablespoons Agave Nectar
  • 2 Tablespoons Lemon Juice
  • ½ cups Apple Cider Vinegar (rice Vinegar Is Also Good)
  • ¼ cups Vegenaise (or Other Dairy-free Mayo)
  • ½ teaspoons Celery Seed
  • 1 teaspoon Dry Mustard
  • 1 teaspoon Whole Grain Dijon Mustard
  • ¼ teaspoons Freshly Ground Black Pepper

Preparation

Prepare and chop veggies. Add cabbage, carrots, green onions, golden raisins, and mint to an extra large bowl. Stir to combine.

In a small bowl, combine all dressing ingredients and stir with a whisk to combine. When ready to serve, pour dressing over salad and stir to combine.

Makes about 6 cups, about 10–12 servings. This salad is great for potlucks and will stay fresh for up to 2 days in the fridge.

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