Pretty Poppyseed and Strawberry Coleslaw

April 12, 2013 by Leanne Vogel May 17, 2017

Creamy and light coleslaw made with fresh strawberries, grapes and homemade creamy poppy seed dressing.

Ingredients

Coleslaw

• 1 large head of savoy cabbage, sliced thin
• 1/3 cup raisins
• 1 cup red grapes, halved
• 5 strawberries, sliced thin
• 2 red shallots, sliced thin
• ¼ cup slivered almonds
• ½ cup flat leaf parsley, roughly chopped

Creamy Poppy Seed Dressing

• 2 tablespoons mayonnaise
• 2 teaspoons gluten-free Dijon mustard
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons raw apple cider vinegar
• 1 teaspoon honey
• 1 small clove garlic
• Freshly ground pepper
• 1 tablespoon poppy seeds

Instructions

1. Add all coleslaw ingredients to a large bowl. Toss to combine well.
2. In a small blender, add all dressing ingredients except poppyseeds. Blend until smooth. Stir in poppyseeds and pour the dressing over the salad.
3. Toss to coat and allow to sit in the fridge, covered, for 1 hour. Or serve right then and there. It’s good either way!
4. Will keep in the fridge for up to 3 days.

Notes

To make vegan, replace honey with agave nectar or coconut nectar and mayonnaise with egg-free mayonnaise.
To make nut-free, replace slivered almonds with an equal amount of seeds.
To make egg-free, use egg-free mayonnaise.

Nutrition Information Per Serving