Are you a coleslaw fan?

I totally am!

All though I’m afraid I wasn’t such a fan as a kid. Cole slaw and pistachio pudding induced the gag reflex… big time! Then in my much more mature days {if you can call them that} I would only eat coleslaw if it was KFC’s. That stuff is reeeeeal good.

Now, I can’t help but find creative and delicious ways to make it! Pat’s Aunt Renie makes a mean slaw {similar to KFC’s}… but when I tried to duplicate it… it was a total FAIL!  It’s one of those ‘shake of this, a splash of that’… and mine turned out, well… not the same as hers. So as I keep trying to decode her recipe and figure out what I was doing wrong, I’ll give you this delicious slaw.

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Apple. Cabbage. Slaw. {with a yummy poppy seed dressing that is totally to die for!} It’s creamy, crunchy and healthy! Well maybe except for the cup of mayo, but that’s neither here nor there. It’s a dang good slaw and you will love how the apple adds a delicious sweet twist to it! My oldest and I showed no shame as we helped ourselves to seconds… and thirds and I’m sure you will too!

Dig in!


The goods.


I start out making the dressing to get it out of the way before the chopping begins. So in a small bowl I add the mayo.


Then pour in the apple cider vinegar.


… and then the honey.

I seriously have mad love for honey.


Season with some kosher salt and fresh cracked black pepper.


Add in the poppy seeds.


Give it a whisk until all the ingredients are incorporated. Make sure to scrape the bottom for any honey that could be stuck to the bottom. Cover with some plastic wrap and set in the fridge to chill.


Remove any tough outer leaves on your cabbage.


Slice in half and remove the core.


Quarter the halves and then slice very thinly. Or, you could quarter, remove the core then slice thin… what-evs!


Toss the shredded cabbage into the largest bowl you have.

Now you can move on to the apples.

Next, quarter two apples, remove the core and discard.

Then slice thin.

And then slice into thin strips to julienne the apple.

Next, squeeze in the juice of half a lemon. This will keep the apples from turning brown.

Then peel and slice three medium carrots.

Then cut the carrots into matchsticks also. I obviously need to take my time because these aren’t so perfect.

My Excuse: it was dinnertime and I had hungry kids breathing down my neck.

Then wash and trim 5 or so green onions.

Have you ever dipped the trimmed end into some kosher salt and ate them? So so SO good!

Next, slice those babies thin.

Then Roughly chop some parsley… about two tablespoons or so.

Next, toss them on top of the cabbage.

Next, pour the poppyseed dressing over the top. There is something about a good poppy seed dressing!

Tempting, I know.

Next, give it a toss.

Lastly, chill until ready to serve. This slaw totally rocks. Crisp, sweet and refreshing! Apples add a delicious twist to this coleslaw… I promise you’ll love it!

Apple Cabbage Slaw with Creamy Poppy Seed Dressing
Yield: 8-10 Servings

Apple Cabbage Slaw with Creamy Poppy Seed Dressing

A fresh and flavorful slaw filled with cabbage, carrots and apples!

Prep Time 20 minutes
Total Time 20 minutes

Ingredients

FOR THE SLAW:

  • 1 medium head of cabbage
  • 3 medium carrots, peeled and julienned
  • 2 Fuji or McIntosh apples, cored and julienned
  • 5 green onions, trimmed and sliced thin
  • 2 tablespoon chopped fresh parsley
  • juice of half a lemon

POPPY SEED DRESSING:

  • 1 cup mayo
  • 1/4 cup apple cider vinegar
  • 1/4 cup honey
  • 3 tablespoons poppyseeds
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper

Instructions

For the dressing:

  1. Place all of the dressing ingredients into a small bowl, whisk until combined. Taste and adjust seasonings if needed then chill until ready to use.

For the slaw:

  1. Quarter and core one medium head of cabbage. Slice thinly and add to a large bowl. Add prepared apples {squeezed with lemon juice to keep apples from turning brown}, carrots, green onion and parsley to the bowl as well. Pour over poppy seed dressing and toss to coat. Refrigerate for 45 minutes to one hour before serving.

Notes

*For more of a tangy dressing reduce the honey by half.