Apple Poppy Seed Coleslaw
Serves: 5 cups
This Apple Poppy Seed Coleslaw gives classic cabbage coleslaw a seasonal twist with tart Granny Smith apples. Shredded cabbage, julienned apples and carrots in a tangy Greek yogurt poppy seed dressing.
  • ½ cup plain yogurt
  • ¼ cup mayonnaise
  • 3 tablespoons cider vinegar
  • 1 tablespoon honey
  • ½ tablespoon poppy seeds
  • 1 teaspoon mustard powder
  • ½ teaspoon garlic powder
  • Juice of 1 lemon
  • Salt and pepper to taste
  • 2 cups finely shredded green cabbage
  • 2 cups finely shredded green cabbage
  • 1-2 Granny Smith apples, julienned
  • 1 large carrot, julienned
  • 2 scallions, green parts finely sliced
  1. In a large bowl whisk together yogurt, mayonnaise, vinegar, honey and seasonings. Salt and pepper to taste.
  2. Add cabbage, apples, carrots and scallions to bowl, toss to combine throughly.
  3. Chill 1 hour before serving.
  4. Store leftovers in an airtight container in the refrigerator for up to 1 week. Toss before serving.
Recipe by Thyme for Cocktails at