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Winter Garden Slaw with Poppyseed Dressing

Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Course Salad
Cuisine American
Servings 4 servings

Ingredients
  

For the Slaw

  • 3 cups shredded green or red cabbage 250 g; or a mix
  • 1 cup shredded carrots 100 g
  • ½ cup thinly sliced kale or Brussels sprouts 60 g
  • 2 green onions, thinly sliced
  • ½ apple, julienned optional, for sweetness
  • ¼ cup dried cranberries or pomegranate seeds 30 g
  • ¼ cup toasted sunflower seeds or sliced almonds 30 g

For the Poppyseed Dressing

  • ⅓ cup olive oil or avocado oil 80 mL
  • 3 tbsp apple cider vinegar 45 mL
  • 2 tbsp honey or maple syrup 30 mL
  • 1 tsp Dijon mustard
  • 1 tsp poppyseeds
  • Salt and pepper, to taste

Instructions
 

Make the Dressing

  • In a small jar or bowl, whisk together oil, vinegar, honey, Dijon, poppyseeds, salt, and pepper until well blended.
  • Taste and adjust seasoning — more vinegar for tang, more honey for sweetness.

Assemble the Slaw

  • In a large bowl, combine cabbage, carrots, kale, green onions, and apple.
  • Add cranberries and sunflower seeds.
  • Pour dressing over the top and toss gently until coated.

Serve

  • Let sit for 10 minutes to allow flavors to meld.
  • Garnish with extra poppyseeds or herbs if desired.