Poppy Seed Coleslaw
Poppy seeds seem to have fallen out of the spotlight these days which is a shame! Growing up, I remember them being a much more common ingredient in baking and cooking. These tiny seeds pack a nutritional punch, providing healthy fats, fibre, calcium, magnesium, and other minerals. This creamy, tangy coleslaw is a delicious way to bring poppy seeds back to the table, with crisp cabbage, sweet apple, and raisins adding plenty of flavour and texture.
Servings 6
Ingredients
- 3 cups cabbage, thinly sliced
- 2 carrots, julienned
- 1 apple, cut into thin strips or chopped
- 1 celery stalk, thinly sliced
- ½ cup raisins, chopped
- ½ cup silken tofu
- 3 tbsp unsweetened plant milk such as soy, almond, cashew or rice
- 1 tbsp lemon juice
- 1 tbsp apple cider vinegar
- ½ tsp onion powder
- ½ tsp dry mustard
- 1 tbsp poppy seeds
- Sea salt and freshly ground black pepper to taste
Instructions
- In a large bowl, combine the cabbage, carrots, apple, celery, and raisins.
- To make the dressing, combine the silken tofu, plant milk, lemon juice, apple cider vinegar, onion powder and dry mustard in a small food processor or blender. Blend until smooth and creamy. Stir in the poppy seeds.
- Pour the dressing over the cabbage mixture and toss to coat. Season with salt and pepper to taste.
Notes
Add some crunch
Stir in ¼ cup chopped almonds, walnuts or sunflower seeds just before serving. Lightly toasted almonds are especially delicious.
Choose your apple
A crisp, sweet-tart apple, such as Honeycrisp or Granny Smith, adds a nice contrast to the sweet raisins and creamy dressing.
Adjust the sweetness
The apple and raisins add natural sweetness. For a less sweet slaw, reduce the raisins to ¼ cup.
Switch up the fruit
Replace the raisins with halved fresh grapes for a juicy burst of sweetness or dried cranberries for a tart, fruity twist.
Adjust the dressing
Blend in the plant milk gradually until you reach your preferred consistency. If you’d like a little more tang, add an extra teaspoon of lemon juice.
Make ahead
The dressing can be prepared a day in advance and refrigerated in an airtight container. For the freshest texture, toss the slaw with the dressing shortly before serving.
Storage
Refrigerate leftovers in an airtight container and enjoy within 2–3 days. The cabbage will soften as it sits.
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