Coleslaw salad with poppy seeds
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
This luscious coleslaw salad is packed with vitamins, healthy fiber, and incredible flavor, as well as the vibrant colors of the mixed white and red cabbage, which accentuates the crisp, black poppy seeds. Make a sweet-tart dressing with olive oil, apple cider vinegar, sugar, a little mayonnaise, and mustard, and toss the coleslaw with it, adding fresh cilantro for a wonderful flavor. Serve this poppy seed coleslaw with any dish. It's especially delicious with grilled meats or burgers.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 6 cups coarsely shredded white cabbage
- 6 cups coarsely shredded red cabbage
- 0.5 cup apple cider vinegar
- 0.5 cups of sugar
- 2 tablespoons mayonnaise
- 2 tbsp mustard
- 2 tbsp. poppy seeds
- 1 cup olive oil
- 1 small red onion, halved and thinly sliced
- 1 cup coarsely torn fresh cilantro leaves
We recommend
Recipes with similar ingredients: white cabbage, red cabbage, apple cider vinegar, mustard, poppy
Cooking the dish according to the recipe:
- In a large bowl, combine vinegar, sugar, mayonnaise, mustard, and poppy seeds. Whisk in the olive oil. Season with salt and pepper to taste.
- Add all the shredded cabbage, red onion, and cilantro. Season with salt and pepper to taste, if needed. Serve immediately or refrigerate in an airtight container for up to 24 hours.
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