Hungry for something different? This Apple and Poppy Seed Coleslaw with Honey Mustard Dressing will not disappoint!
First, a lesson from my mistake. Do not consider substituting purple cabbage for the plain cabbage called for in this recipe for Apple Poppy Seed Coleslaw.
How do I know this? Well, I made the slaw for this post yesterday. I combined green and purple cabbage, carrots and julienned apple with the dressing ingredients, covered them and popped them in the fridge to await photos this morning.
I have a posting time of 10AM each Thursday for the group effort I do with the Food Network so I know I’ll have enough time in the morning to take photos and write my post. So then tell me Barb, where is the purple in this Apple Poppy Seed Coleslaw?
Well, the purple was EVERYWHERE actually. I’m not sure I’ve made a cold version of coleslaw with purple cabbage before; typically using it for my favorite warm version and I was unprepared for how it had ‘colorized’ the entire mixture leaving the entire slaw with a pinkish hue.
I tried to convince myself it was OK but when you try as hard as I did you know you’ve got a problem so I had to punt.
Only this time punting wasn’t just making a slight adjustment of a pantry ingredient like I would normally do, nope…it was starting over. And by starting over, I mean I was headed to the grocery store at 6:30 this morning!
If I hadn’t made a previous commitment with the Food Network to publish today I would have said forget it, but I had and time was ‘a-wasting’ so I made another quick decision too. I REALLY wanted to share this Apple Poppy Seed Coleslaw with Honey Mustard Dressing!
Instead of buying a head of cabbage that was HUGE and using half of it, I spied a ready made coleslaw mixture and it was perfect. I can see the convenience in a packaged product but do be careful. I was lucky to get a new fresh bag of slaw; I’ve noticed upon perusal at subsequent times that it can be past it’s prime and fresh is better.
Still, not a purple strand in sight and at that moment purple was not getting another chance. Truth is after this fix today I’ll consider the packaged slaw again if it’s fresh, wow, was that easy.
Cutting up the apple into julienne strips was the hardest part…which means this slaw came together quickly. Julienne translates to thin straws of product, in this case apple. Use a sharp knife and it should be quick work.
I made Apple Cider and Brown Sugar Pulled Pork the other day and I NEEDED slaw to serve with it and am so glad I went a different route with this than my standard recipe; the apple added a bright color and crunch and just the right flavor for my pork.
I changed up the dressing a bit in the Apple Poppy Seed Coleslaw and it worked nicely. I decided that a bit of honey/mustard flavor might be nice and since I opted for a Dijon this time around and not my favorite whole grain mustard so I had to throw in some poppy seeds.
I missed the visual of those little seeds and this worked. All things considered, after I was done, I have to say that this version of Apple and Poppy Seed Coleslaw was better than yesterday’s. My post is a bit tardy but maybe it’s all for the best; I really loved this slaw.
I’ll be sharing the pulled pork next week; my new favorite and if you can believe it, made without one spoonful of barbecue sauce…no I am not kidding!
Just brown sugar and apple cider, onions and garlic. So perfect with this tangy slaw; it’s a must make and both would be great for a barbecue or picnic this summer.
More Favorite Summer Salads!
- Sour Cream and Bacon Potato Salad
- French Potato Salad
- Coleslaw with Warm Bacon Dressing
- Bacon Blue Cheese Potato Salad
- Apple Salad with Parmesan Crisps
- Sweet Potato and Spinach Chopped Salad
PIN IT! ‘Apple and Poppy Seed Coleslaw’
Apple and Poppy Seed Coleslaw
- 5-6 cups shredded cabbage or 1 1lb package coleslaw mix
- 1 Gala apple julienned
- ¾ cup mayonnaise
- 1 ½ Tablespoons apple cider vinegar
- 1 ½ Tablespoons Dijon mustard
- 3 Tablespoons honey
- 1 Tablespoon lemon juice
- 1 Tablespoon poppy seeds
- 1 tsp salt
- ½ teaspoon freshly ground black pepper
- In a large bowl combine the cabbage mixture and apple..
- In a small bowl or a measuring cup whisk together the mayonnaise, vinegar, mustard, honey, lemon juice, poppy seeds, salt and pepper.
- Pour the dressing over the cabbage mixture and stir using a large spoon or spatula until well combined; taste and adjust seasoning if necessary.
- Cover and refrigerate for one hour minimum. Best if eaten same day!