Pretty Poppyseed and Strawberry Coleslaw

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

Eating Style: Dairy-free, Gluten-free, Grain-free, Paleo, Refined Sugar-free, Soy-free, Vegan, Vegetarian

Prep Time:

Serves: 4



  • 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


  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.

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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

  • Calories: 180
  • Calories from Fat: 93
  • Total Fat: 10.3
  • Saturated Fat: 1.3 g
  • Cholesterol: 2> mg
  • Sodium: 111 mg
  • Carbs: 21.3 g
  • Dietary Fiber: 5.3 g
  • Net Carbs: 16 g
  • Sugars: 13.6 g
  • Protein: 4.3 g