Apple Poppy Seed Coleslaw

We luckily have spring on our side right now. Temperatures are up again and some even started the BBQ season. My balcony is not yet ready for bbq-ing but my fridge definitely is. When planning my weekend lunches ahead I usually also check the weather forecast. Today I was in the mood for a savory tart. I went for a French classic; quiche lorraine and needed a more funky salad to go with. As the flavors of the quiche are rather neutral I wanted to bring in some daring combinations as a side dish. While browsing the other day I found a similar recipe, which I chose to adapt according to my preferences. In terms of vinegar I dared to put a little extra to it. But you’ll find out later on.

Coleslaw is one of my favorite salads. I remember that on summer nights my mom sometimes prepared savory tarts with coleslaw as a side. But it was always the classic coleslaw. So yet again I share with you another childhood classic; a savory one this time. Over the years I already tried several recipes, but let me give you one good advice. The secret of a good coleslaw lies in the mayonnaise you choose. A good quality mayonnaise, or even better a home made one, is the key to success. Apples give your salad a little extra and are a good counterweight to the cabbages’ acidity. 

Apple Poppy Seed Coleslaw

Servings 6 people

Prep Time 20 minutes mins

Resting 1 hour hr

Total Time 1 hour hr 20 minutes mins

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Ingredients

  

• 160 g shredded white cabbage
• 120 g shredded red cabbage
• 90 g grated carrots
• 1 apple Granny Smith style
• 4 tbsp mayonnaise
• 3 tbsp olive oil
• 1 tbsp apple vinegar
• 1 1/2 tbsp poppy seeds

Instructions

 

• Shred the cabbage and grate the carrots, then add them to a bowl.
• Cut the apple into small slices and add it to to the other vegetables.
• In a small bowl mix the olive oil, vinegar, mayonnaise until you get a homogenous vinaigrette.
• Add the poppy seed and the juice of one lemon and whisk again.
• Pour the vinaigrette over the vegetables and stir with a spatula until salad and sauce are well combined.
• Cover the bowl with cling film and refrigerate for at least one hour.
• Enjoy!!!!

Course: Salads

Cuisine: International

Keyword: Coleslaw

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