Ingredients for Apple Cabbage And Poppy Seed Coleslaw
- 1 medium head (about 8 cups shredded) green cabbage
- 2 medium carrots
- 2 medium Fuji apples
- 2 green onions
- 1/4 cup apple cider vinegar
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/4 cup frozen apple juice concentrate, thawed
- 1 tablespoon poppy seeds
- 1/2 teaspoon salt and 1/4 teaspoon black pepper
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Apple Cabbage And Poppy Seed Coleslaw? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Apple Cabbage And Poppy Seed Coleslaw
- Shred 1 medium head of green cabbage (about 8 cups shredded).
- Peel and shred 2 medium carrots.
- Core and thinly slice 2 medium apples (such as Honeycrisp or Fuji).
- Thinly slice 2 green onions.
- In a large bowl, combine the shredded cabbage, carrots, apples, and green onions. Add 1/4 cup apple cider vinegar and gently toss to combine.
- In a separate bowl, whisk together 1/2 cup sour cream, 1/2 cup mayonnaise, 1/4 cup apple juice, 1 tablespoon poppy seeds, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth and creamy.
- Pour the dressing over the cabbage mixture and toss gently to coat evenly.
- Cover the coleslaw and refrigerate for at least 1-2 hours to allow the flavors to meld. The longer it sits, the better it tastes!
- Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
107g
Fat
33g
Carbs
14g