Apple Poppy Seed Coleslaw

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16 March 2014

We luckily have spring on our side right now. Temperatures are up again and some even started the BBQ season. My balcony is not yet ready for bbq-ing but my fridge definitely is. When planning my weekend lunches ahead I usually also check the weather forecast. Today I was in the mood for a savory tart. I went for a French classic; quiche lorraine and needed a more funky salad to go with. As the flavors of the quiche are rather neutral I wanted to bring in some daring combinations as a side dish. While browsing the other day I found a similar recipe, which I chose to adapt according to my preferences. In terms of vinegar I dared to put a little extra to it. But you’ll find out later on.

Coleslaw is one of my favorite salads. I remember that on summer nights my mom sometimes prepared savory tarts with coleslaw as a side. But it was always the classic coleslaw. So yet again I share with you another childhood classic; a savory one this time. Over the years I already tried several recipes, but let me give you one good advice. The secret of a good coleslaw lies in the mayonnaise you choose. A good quality mayonnaise, or even better a home made one, is the key to success. Apples give your salad a little extra and are a good counterweight to the cabbages’ acidity. 

Why you’ll love this recipe?

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Apple Poppy Seed Coleslaw

Servings 6 people
Prep Time 20 minutes
Resting 1 hour
Total Time 1 hour 20 minutes

Ingredients
  

  • 160 g shredded white cabbage
  • 120 g shredded red cabbage
  • 90 g grated carrots
  • 1 apple Granny Smith style
  • 4 tbsp mayonnaise
  • 3 tbsp olive oil
  • 1 tbsp apple vinegar
  • 1 1/2 tbsp poppy seeds

Instructions
 

  • Shred the cabbage and grate the carrots, then add them to a bowl.
  • Cut the apple into small slices and add it to to the other vegetables.
  • In a small bowl mix the olive oil, vinegar, mayonnaise until you get a homogenous vinaigrette.
  • Add the poppy seed and the juice of one lemon and whisk again.
  • Pour the vinaigrette over the vegetables and stir with a spatula until salad and sauce are well combined.
  • Cover the bowl with cling film and refrigerate for at least one hour.
  • Enjoy!!!!
Course: Salads
Cuisine: International
Keyword: Coleslaw

Are you planning on making this recipe?
Or have you already tried it?
Then show me your creations on Instagram: @passionmeetscreativity 
I’m looking forward to your comments & suggestions 🙂

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