Honey Mustard Poppy Seed Coleslaw

Name: Honey Mustard Poppy Seed Coleslaw
Prep time: 15 min
Total time: 15 min
Yield: 8 servings
Ingredients: 1 medium green cabbage, shredded; 1/2 medium red cabbage, shredded; 2 large carrots, grated; 1/2 cup mayonnaise; 1/4 cup honey; 2 tablespoons Dijon mustard; 1 tablespoon apple cider vinegar; 1 tablespoon poppy seeds; 1/2 teaspoon salt; 1/4 teaspoon black pepper

🕒 Prep: 15 min

🔥 Cook:

🍽 Serves: 8

★★★★★

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If you love a vibrant, crunchy side dish that dances between sweet and tangy, this Honey Mustard Poppy Seed Coleslaw is for you. Perfectly balanced flavors make it a delightful addition to any meal, especially during the warmer months when fresh produce is in abundance.

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Ingredients for Honey Mustard Poppy Seed Coleslaw

Green cabbage is the backbone of this coleslaw, offering a mild flavor and crunchy texture. Red cabbage adds a pop of color and a slightly peppery taste. Carrots contribute sweetness and a vibrant hue, balancing the cabbages' earthiness. The mayonnaise creates a creamy base for the dressing. Honey sweetens the mix naturally, while Dijon mustard adds a sharp, tangy kick. Apple cider vinegar elevates the dressing with acidity, and poppy seeds add a subtle nutty flavor and texture. Finally, a touch of salt and black pepper rounds out the seasoning.

Tips & Tricks

For a finer texture, use a food processor to shred the cabbage and carrots.
If you like a bit of extra crunch, toss in some sunflower seeds or sliced almonds just before serving.
Make sure to chill the coleslaw. It improves the texture and flavor significantly.

Serving Suggestions

This coleslaw pairs wonderfully with grilled meats like chicken or pork. It's also a great side for barbecue ribs or burgers at your next cookout. If you're serving it with sandwiches, try it alongside pulled pork or as a topping on a smoked turkey sandwich for an added crunch.

Frequently Asked Questions

Can I make this coleslaw ahead of time?: Yes, it's a great make-ahead dish. Just keep it refrigerated and give it a quick toss before serving.
Can I use a different type of mustard?: Absolutely! Whole grain mustard works well if you prefer a slightly milder flavor and more texture.
How long will this coleslaw last in the fridge?: Stored in an airtight container, it should last about 3-4 days.

Honey Mustard Poppy Seed Coleslaw Recipe Walkthrough

Start by preparing your vegetables. Grab a large bowl and toss in the shredded green cabbage, red cabbage, and grated carrots. This combination should fill your bowl with a vibrant rainbow of colors that just scream fresh.

Next, let's whip up the dressing. In a separate smaller bowl, combine the mayonnaise, honey, Dijon mustard, apple cider vinegar, poppy seeds, salt, and black pepper. Whisk these together until the dressing is smooth and all the ingredients are fully incorporated. You should end up with a luscious, creamy dressing that smells fantastic.

Pour this dressing over your shredded vegetables. Use a pair of tongs or a large spoon to toss everything together. Make sure each piece is coated in that delicious dressing — you want every bite to be flavorful.

Once mixed, cover the bowl and pop it into the fridge. Let it chill for at least 30 minutes. This resting time allows the flavors to meld together, creating a more cohesive dish.

Why You'll Love This Recipe

Light and refreshing with a sweet-tangy zing.
Quick and easy to prepare, taking only 15 minutes of active time.
A great make-ahead dish — flavors meld beautifully over time.
Versatile enough to pair with a variety of main dishes.

Ingredients

1 medium green cabbage, shredded

1/2 medium red cabbage, shredded

2 large carrots, grated

1/2 cup mayonnaise

1/4 cup honey

2 tablespoons Dijon mustard

1 tablespoon apple cider vinegar

1 tablespoon poppy seeds

1/2 teaspoon salt

1/4 teaspoon black pepper

Step-by-step Instructions

1. In a large bowl, combine the shredded green cabbage, red cabbage, and grated carrots.

2. In a separate small bowl, whisk together mayonnaise, honey, Dijon mustard, apple cider vinegar, poppy seeds, salt, and black pepper until smooth.

3. Pour the dressing over the cabbage and carrot mixture, tossing to coat all ingredients evenly.