Poppy Seed Coleslaw Recipe
Level: Simple
Servings: 6 to 8 portions
Nutritional Information per serving (1 of 8): Calories 643, Total Fat 56g, Saturated Fat 8g, Carbohydrates 36g, Fiber 3g, Sugars 30g, Protein 2g, Cholesterol 1mg, Sodium 297mg
Prep & Total Time: 20 minutes
Active Time: 20 minutes
Ingredients
- 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
Directions
- Prepare the vegetables: Slice the green and red cabbage and the red onion finely and transfer them to a large mixing bowl.
- Add cilantro: Chop the cilantro and toss it with the cabbage and onion; set the bowl aside.
- Make the dressing: In a separate bowl, whisk together the granulated sugar, apple cider vinegar, mayonnaise, brown mustard, and poppy seeds until smooth.
- Emulsify: While whisking vigorously, slowly add the olive oil so the dressing stays smooth and doesn't separate.
- Toss and season: Pour the dressing over the cabbage mixture and toss until coated. Taste and add kosher salt if needed.
- Storage: Any leftover dressing can be refrigerated for up to five days.
This recipe is provided by a professional chef or restaurant and has not been home-tested.
Recipe courtesy of Mabel's BBQ, Cleveland, OH
