5 from 1 vote
cabbage salad recipe sweet poppyseed dressing
Cabbage Slaw with Sweet Poppyseed Dressing
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
 

This salad is a tangy and refreshing side or can be made into a main course salad by adding shredded chicken, cooked shrimp, white beans, or tofu.

Course: Salads, Side Dish
Cuisine: California
Servings: 4
Calories: 311 kcal
Author: Aliye Aydin
Ingredients
  • 1/2 green or red cabbage
  • 1 cup grated carrots
  • 1/4 cup thinly sliced onion (I used a mandolin)
  • 1/2 cup almonds
Sweet Poppyseed Dressing
  • 1 Tablespoon Dijon mustard
  • 2 Tablespoons dark amber maple syrup
  • 3 Tablespoons rice vinegar
  • 4 Tablespoons extra virgin olive oil
  • 2 teaspoons poppyseeds
  • 1/4 teaspoon fine sea salt
Instructions
  1. Cut cabbage half into thirds. Slice each third thinly, starting from the top, cutting crosswise. Place shredded cabbage in a large bowl, along with grated carrots, and onion.

  2. Toast almonds in a dry saute pan over medium heat until fragrant and browning slightly. Watch closely, do not let burn. Immediately pour into a small bowl or dish and let cool. Roughly chop and add all but 2 Tablespoons into bowl with cabbage.

  3. Whisk dressing ingredients together in a small bowl to combine. Pour dressing (to taste) over cabbage mixture and toss to evenly coat. There may be some extra dressing. Transfer to a serving platter and garnish with remaining 2 Tablespoons toasted chopped almonds.