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Creamy Coleslaw with Poppy Seed Dressing

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A quick and easy creamy coleslaw with a sweet and tangy poppy seed dressing that delivers a satisfying crunch and bright flavor, perfect as a side for grilled meats or hearty mains.

Ingredients

Scale
  • 4 cups green cabbage, finely shredded (about 340g / 12 oz)
  • 1 cup carrots, peeled and grated (about 120g / 4 oz)
  • 1/4 cup red onion, thinly sliced (optional, about 40g / 1.4 oz)
  • 1/2 cup mayonnaise (120ml / 4 fl oz)
  • 1/4 cup Greek yogurt (60ml / 2 fl oz)
  • 2 tablespoons honey
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons milk (or almond/oat milk for dairy-free)
  • 1 tablespoon poppy seeds
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. Shred the green cabbage finely using a box grater or food processor (about 4 cups/340g). Peel and grate the carrots (1 cup/120g), then thinly slice the red onion if using (1/4 cup/40g). Toss these together in a large bowl.
  2. In a medium bowl or jar, combine 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 2 tablespoons honey, and 2 tablespoons apple cider vinegar. Add 2 tablespoons milk to loosen the dressing to a pourable consistency. Stir or shake well until smooth and creamy.
  3. Mix in 1 tablespoon poppy seeds, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Taste and adjust seasoning if needed.
  4. Pour the dressing over the shredded vegetables. Using tongs or salad forks, gently toss everything until the cabbage and carrots are evenly coated. Avoid overdressing to keep the slaw crunchy.
  5. Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 30 minutes to let flavors meld and cabbage soften slightly without losing crunch.
  6. Before serving, give the coleslaw a quick toss. If the dressing has thickened too much, stir in a splash of milk or apple cider vinegar to loosen. Serve chilled or at room temperature.

Notes

Do not overdress the slaw to avoid sogginess. Use fresh, crisp cabbage and freshly grated carrots for best texture. The dressing can be made up to 2 days ahead and stored in the fridge. For dairy-free, swap mayonnaise and Greek yogurt with vegan mayo and coconut yogurt, and honey with maple syrup. Chill the slaw for at least 30 minutes before serving to meld flavors. Use sharp knives or a food processor to keep cabbage crisp.

Nutrition

Keywords: coleslaw, creamy coleslaw, poppy seed dressing, crunchy side, easy side dish, picnic recipe, barbecue side, healthy coleslaw

Find it online: https://elvafood.com/creamy-coleslaw-with-poppy-seed-dressing-easy-crunchy-side-recipe/