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An overhead shot of a bowl of poppyseed dressing on a green napkin and large wooden spoon on the side

Poppyseed Coleslaw (Vegan, Gluten Free)

5 from 3 votes
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Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 12
Author: Christin McKamey
Super crunchy and sweet Poppyseed Coleslaw, perfect for summer barbecues!
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Ingredients

  • 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

Dressing:

  • 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

Instructions

  • 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

Serving: 0.5cup | Calories: 122kcal | Carbohydrates: 21.8g | Protein: 2.1g | Fat: 3.6g | Sodium: 32.6mg | Sugar: 14.7g
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