Apple and Poppyseed Coleslaw

You can’t have a summer BBQ without coleslaw, try this Apple and Poppy seed recipe. Bring this dish to your next BBQ and you’ll sure to be everyone’s favourite.



In a large bowl, combine the green cabbage, red cabbage, carrot and apple.

In a large glass measuring cup or another bowl, whisk together the mayonnaise, olive oil, vinegar, lemon juice, poppy seeds, salt and pepper, to taste.

Pour mixture over cabbage mixture and stir using a rubber spatula until well combined. Cover and place in the refrigerator for at least one hour.

Serve cold.




2 cups shredded green cabbage

1 1/2 cups shredded red cabbage

1/2 cup shredded carrot

1 Granny Smith apple, julienned

2 tablespoons mayonnaise

3 tablespoons olive oil

1 tablespoon apple cider vinegar

Juice of 1 lemon

1 tablespoon poppy seeds

Kosher salt and freshly ground black pepper, to taste

Makes: 6 servings

Takes: 1 Hour 15 Minute