Red Cabbage and Apple Slaw with Poppy Seed Dressing

For a simple and easy side dish, try Red Cabbage and Apple Slaw with Poppy Seed Dressing. It is full of texture, flavor, and nutrition. And it’s a great addition to any backyard barbeque, picnic, or potluck this spring and summer.

    

This red cabbage slaw has great crunch, texture, and freshness. There is sweetness, tanginess, nuttiness, and a slight bite. Plus it’s loaded with vitamins, minerals, and antioxidants. While it’s perfect in sandwiches, sliders, and tacos (you might want to omit the walnuts), this slaw doubles as a fantastic side dish. Try it with my fried chicken, bbq pork, or grilled steak.

Ingredients needed:

• Red cabbage—provides color, crunch, and texture.
• Apple—for sweetness, freshnes, and crunch.
• Carrots—imparts sweetness, provides texture and color.
• Red onion—for color and a sharp bite.
• Walnuts—for crunch and nuttiness.
• Parsley—for bright, fresh flavor.
• Water and lemon juice—for the apple to soak in to prevent oxidation.
• Low fat yogurt—provides a light and healthy creamy base for the dressing.
• Poppy seeds—for texture, color, and crunch.
• Apple cider vinegar—adds tanginess.
• Grated onion—flavors the dressing.
• Sugar—for sweetness. Substitute with honey for a healthier option.
• Salt—for flavor.

Recipe highlights.

• Cut apple into matchsticks and soak in a lemon sugar water. Drain and dry apple after 5 minutes.
• Combine dressing ingredients.
• Add cabbage, carrots, onion, and walnuts to a large mixing bowl.

• Add apple and dressing to the mixing bowl. Mix in parsley. Toss well.
• Refrigerate for at least one hour before serving.
• See recipe card for detailed instructions.

Can it be made ahead?

Yes. You can prep the ingredients the day before. Store the apple separate from the vegetables to keep the apples white. Also, store the dressing separately. Combine all of the components at least an hour before serving to allow the flavors to meld.

How to store:

Dressed slaw keeps well in an airtight container, refrigerated for 2 days. After this time period, it will begin to break down too much.

For convenience and to shave time off of prepwork, use prepackaged shredded cabbage and carrots. If I’m not in a pinch, I like to chop my own. Use a regular chef knife or a mandoline to make quick work of shredding the cabbage. I like this vegetable peeler for shredding the carrots.

Recommended supplies:

(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)

• A grater to grate onion for the dressing.
• Fine mesh strainer to strain the lemon water soaked apple.
• A citrus reamer to juice the lemon.
• Kitchen tongs to toss the slaw.
• Rubber spatula to mix the salad. I have this silicone set. It’s sturdy and seamless.
• Mini wire whisk to mix the poppy seed dressing.

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Red Cabbage and Apple Slaw with Poppy Seed Dressing

Author: Thao | In Good Flavor Cooking Method:Mixing Cuisine:American Courses:Side Recipe Keys: V Vegetarian

Difficulty:BeginnerPrep time: 15 minutesCook time: minutesTotal time: 15 minutesServings:6 Servings

Description

For a simple and easy side dish, try Red Cabbage and Apple Slaw with Poppy Seed Dressing. It is full of texture, flavor, and nutrition. And it’s a great addition to any backyard barbeque, picnic, or potluck this spring and summer.

Ingredients

• 4 cups shredded red cabbage (about 10 ounces), prepackaged or DIY
• 1 Golden Delicious apple (1 cup), cut into 1/8” matchsticks
• 1 cup shredded carrot, prepackaged or DIY (about 1 small carrot)
• 1 cup thinly sliced red onion
• 1 cup chopped walnuts
• 1 tablespoon sugar or honey
• 1 cup water
• juice of 1 lemon (about 1/4 to 1/3 cup)

Yogurt Poppy Seed Dressing:

• 3/4 cup low-fat plain yogurt or light sour cream
• 3 tablespoons sugar or honey
• 2 tablespoons apple cider vinegar
• 1 1/2 teaspoons poppy seeds
• 1 teaspoon grated onion
• 1/8 teaspoon salt

Instructions

1. In a medium bowl, combine lemon juice and 1 tablespoon sugar. Add water, whisking to dissolve sugar.  Cut and core apple. Cut into 1/8-inch slices, then into matchsticks. Place in the lemon sugar water. Allow to soak for 5 minutes. Drain apple. Transfer to a paper towel lined baking sheet. Pat dry.
2. If shredding your own cabbage and carrot: Cut into cabbage into wedges then into 1/8- inch wide strips (or use a mandoline to shred). For the carrot, use a vegetable peeler to shave 1/4-inch x 2-inch long strips.  
3. For the dressing, combine ingredients and whisk until well incorporated. Set aside.
4. Place the cabbage, onion, carrot, and walnuts into a large bowl. Add apple.
5. Drizzle dressing over slaw. Add chopped parsley. Toss gently to blend, paying careful attention not to break up the apple matchsticks.
6. Refrigerate for at least one hour before serving.
7. Makes 6 to 8 servings.

Notes

• If prepping the slaw ahead of time, store dried apple separately from cabbage and carrots to prevent colors from bleeding onto the apple. Add apples just before serving.
• Dressed slaw keeps well in an airtight container, refrigerated for 2 days. After this time period, it will begin to break down too much.

Keywords:Spring, Summer, Side Dish, Red Cabbage, Apple, Slaw, Poppy Seed Dressing

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