Super crunchy and sweet Poppyseed Coleslaw, perfect for summer barbecues!
This unique version of coleslaw is much healthier than it’s fattening mayo (distant) cousin. It’s vegan, gluten free, and the golden raisins give it an extra-added sweetness. And it’s also really pretty and full of color.
How to make this Poppyseed Coleslaw:
To start, prepare and chop your veggies. Then, add the cabbage, carrots, green onions, golden raisins, and mint to an extra large bowl. Stir to combine.
Then in a small bowl, combine all the dressing ingredients and stir with a whisk to combine. When ready to serve, pour dressing over salad and stir to combine.
This recipe for Poppyseed Coleslaw makes about 6 cups, or 12 (1/2 cup) servings.
This coleslaw salad is excellent for potlucks and will stay fresh for up to 2 days in the fridge.
If you’re making in advance, I would recommend keeping the sauce separate from the veggies. Mix together before serving. And don’t forget to check out the nutritional value below. It’s deliciously guilt free!
If you try these Poppyseed Coleslaw, please let us know! Leave a comment, rate it, and tag your photo with #veggie__chick on Instagram. We just love to see our recipes being made in YOUR kitchen!
Poppyseed Coleslaw (Vegan, Gluten Free)Pin Rate
- 1/2 head green cabbage - chopped
- 1/2 head red cabbage - chopped
- 1 cup shredded carrots
- 1/2 cup chopped green onions - chopped
- 1 cup golden raisins
- 3 tablespoons chopped fresh mint leaves
- 1 tablespoon poppy seeds
- 2 tablespoons agave nectar - or maple syrup
- 2 tablespoons fresh lemon juice
- 1/2 cup apple cider vinegar - rice vinegar also works
- 1/4 cup Vegenaise - or other dairy-free mayo
- 1/2 teaspoon celery seed
- 1 teaspoon dry mustard
- 1 teaspoon whole grain dijon mustard
- 1/4 teaspoon freshly ground black pepper
- Prepare and chop veggies. Add cabbage, carrots, green onions, golden raisins, and mint to an extra large bowl. Stir to combine.
- In a small bowl, combine all dressing ingredients and stir with a whisk to combine. When ready to serve, pour dressing over salad and stir to combine.
- Makes about 6 cups, about 10-12 servings. This salad is great for potlucks and will stay fresh for up to 2 days in the fridge.
*Nutrition below is calculated based on 1 serving (12 servings total for this recipe).