Best 5 Poppy Seed Slaw Recipes
Poppy seed slaw is a refreshing and versatile side dish that can be enjoyed all year round. Made with shredded cabbage, carrots, and other vegetables, it is tossed in a tangy dressing made with mayonnaise, vinegar, sugar, and poppy seeds. Poppy seed slaw is often served with fried chicken or fish, but it can also be enjoyed as a standalone dish. With its crunchy texture and sweet-and-sour flavor, poppy seed slaw is sure to be a hit at your next gathering.
Check out the recipes below so you can choose the best recipe for yourself!
POPPY SEED COLE SLAW
Cole Slaw is an all-time favorite in most households. I created this recipe for my Labor Day Dinner. This is a very simple and fresh tasting slaw with just the right difference to make it an excellent alternative to any favorite recipe you already have. Poppy seeds are the biggest difference here. Make sure they are fresh in...
Provided by Garrison Wayne
Categories Other Salads
Time 15m
Number Of Ingredients 8
Steps:
- 1. Place all ingredients in a large bowl and toss to mix well. Transfer to a smaller serving bowl and chill in fridge covered. Chill 1 hour or up to 4 hours for the freshest results. Serves 6
APPLE AND POPPY SEED SLAW
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
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.)
POPPY SEED SLAW
This colorful side can be put together in minutes for a tasty accompaniment to any backyard barbecue. -Mary McRae, Coldwater, Michigan
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 5 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the coleslaw, cranberries and almonds. Combine the salad dressing, salt and pepper; drizzle over salad and toss to coat. Refrigerate for 1 hour before serving.
Nutrition Facts : Calories 348 calories, Fat 23g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 681mg sodium, Carbohydrate 30g carbohydrate (23g sugars, Fiber 2g fiber), Protein 3g protein.
MAGIC SLAW (PINEAPPLY AND POPPY SEED COLESLAW)
A happy, healthy summer slaw made with a lemon and poppy-seed dressing! And don't forget to sweeten it up with delicious agave nectar! Great addition to any BBQ or potluck lunch. I've taken it to a few dinner parties and also to large get togethers. It's loved wherever it lands. Cook time is chill time.
Provided by A Good Thing
Categories Pineapple
Time 2h20m
Yield 6 cups, 8 serving(s)
Number Of Ingredients 12
Steps:
- Chop cabbage: I cut my half head in half again. And then I cut each quarter into 1-inch strips. These are what I shred by cutting in 1/8 inch slices with a big knife. Makes for easy eating. Place in a large mixing bowl and break up any big pieces with your hands.
- Cut up pineapple: I do something similar with the pineapple. What you are looking for are 1/2 inch slivers a bit bigger around than matchsticks. Add into the bowl with the cabbage and give it mix again. I use my hands (which are sterile) to let the flavors begin to blend right away.
- Chop onion into small thin slivers (no longer than 1/2 inch) and mix in with the cabbage and pineapple. Put a lid on this and put aside.
- Note: Make sure your coconut oil is in liquid form. If it is firm, heat slightly.
- Make dressing: Squeeze lemon juice into medium bowl. Whisk together with all remaining ingredients except mayonnaise and lemon basil.
- Taste for a nice sweet & sour balance. Add more vinegar or agave as needed to get a good blend and balance.
- Now whisk in your mayonnaise. Make sure you get it smooth.
- Pour the dressing over the cabbage, pineapple, and onions. Mix thoroughly.
- Taste.
- At this point I always add a bit more mayonnaise and blend it inches I don't know why. I just love mayonnaise. :).
- If you like basil, here is where you add it. The lemon basil makes such a nice addition but is not necessary to the outcome really. I do NOT chop with a knife. I tear the basil into small bits and gently blend into the slaw.
- Now place your slaw (after you test it one more time, ha ha) in a pretty serving bowl, cover and place in the fridge and chill for at least 2 hours.
- Serve to family and friends and enjoy your magic!
RAINBOW FALL SLAW WITH TAHINI POPPY SEED DRESSING RECIPE BY TASTY
Here's what you need: brussel sprout, carrot, medium beet, radish, large red onion, cauliflower, large fuji apple, salt, pistachio, apple cider vinegar, tahini, maple syrup, cayenne pepper, garlic, extra virgin olive oil, water, poppy seeds
Provided by Crystal Hatch
Categories Sides
Time 30m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Prepare the Brussels sprouts, carrots, and beets using the grating insert or a box grater. Add to a 3-quart (2.8-liter) mixing bowl.
- Thinly slice the radishes with the slicing insert or a sharp knife and add to the bowl with the rest of the vegetables.
- Thinly slice the red onion and add to the bowl with the cauliflower and apple. Season with salt and toss to combine.
- Roughly chop the pistachios. In a small sauté pan over medium heat, toast the pistachios until they are lightly browned and smell nutty, 3-5 minutes.
- Make the dressing: In a blender, combine the apple cider vinegar, tahini, maple syrup, cayenne, and garlic. Blend until smooth. With the blender running, drizzle in the olive oil to emulsify. Add water as needed to thin the dressing to your desired consistency. Add the poppy seeds and pulse to incorporate.
- Toss the slaw with the dressing. Top with the toasted pistachios.
- Serve immediately or cover with the lid and take to go. The slaw will keep for 2 hours at room temperature, or in the refrigerator for 1 day with the dressing or 3 days without.
- Enjoy!
- Nutrition Information, per serving: Calories: 241, Fiber: 5 grams, Total fat: 17 grams, Total protein: 6 grams, Sugars: 11 grams, Carbs: 20 grams
Nutrition Facts : Calories 271 calories, Carbohydrate 25 grams, Fat 18 grams, Fiber 6 grams, Protein 6 grams, Sugar 13 grams
Tips for Making Poppy Seed Slaw:
- Use a sharp knife or mandoline to thinly slice the cabbage and carrots. This will help the slaw absorb the dressing more evenly.
- If you don't have a mandoline, you can use a food processor fitted with the shredding blade. Just be careful not to over-process the vegetables, or they will become mushy.
- Rinse the cabbage and carrots well before using. This will help remove any dirt or debris.
- Feel free to add other vegetables to your slaw, such as broccoli, cauliflower, or bell pepper.
- For a tangier slaw, add a splash of vinegar or lemon juice to the dressing.
- If you're making the slaw ahead of time, be sure to drain off any excess liquid before serving.
Conclusion:
Poppy seed slaw is a delicious and versatile side dish that can be enjoyed with a variety of meals. It's also a great way to use up leftover cabbage and carrots. So next time you're looking for a quick and easy salad to make, give poppy seed slaw a try. You won't be disappointed!
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