Light Coleslaw With Poppy Seed Dressing

Creamy coleslaw can't compete with this light, tangy slaw packed with veggies and tart apple.


  • 2 tablespoons of apple cider vinegar
  • 2 teaspoons of raw honey
  • 1 tablespoon of dijon mustard
  • 1 tablespoon of lemon juice
  • 2 teaspoons of poppy seeds
  • 1 teaspoon of olive oil
  • 1/4 teaspoon of sea salt
  • 1/4 teaspoon of ground black pepper
  • 1/4 cup of green cabbage, thinly sliced
  • 1/4 red cabbage, thinly sliced
  • 1 large carrot, shredded
  • 1 granny smith apple, cut into matchsticks


  1. In a mixing bowl, whisk together the apple cider vinegar, raw honey, dijon mustard, lemon juice, poppy seeds, olive oil, sea salt and pepper.
  2. In a large bowl, combine the green cabbage, red cabbage, carrot and apple.
  3. Pour the poppy seed dressing over cabbage mixture and stir until well combined.
  4. Cover and place in the refrigerator for one hour.