Recipe courtesy of Mabel's BBQ
Poppy Seed Coleslaw
Getting reviews...
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 643
- Total Fat
- 56 g
- Saturated Fat
- 8 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 3 g
- Sugar
- 30 g
- Protein
- 2 g
- Cholesterol
- 1 mg
- Sodium
- 297 mg
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 643
- Total Fat
- 56 g
- Saturated Fat
- 8 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 3 g
- Sugar
- 30 g
- Protein
- 2 g
- Cholesterol
- 1 mg
- Sodium
- 297 mg
Ingredients
Directions
- Thinly slice the cabbages and onion and place in a bowl. Finely chop the cilantro and add it to the cabbage onion mixture. Toss together and set aside.
- In a separate bowl, combine the sugar, vinegar, mayonnaise, mustard and poppy seeds and whisk together until fully combined. Slowly drizzle in the olive oil while whisking vigorously so the mixture doesn’t separate.
- Add the dressing to the cabbage mixture until your coleslaw is dressed to your liking. Season with salt to taste. Refrigerate any extra dressing for up to five days.
