Poppy Seed Coleslaw with Lemon and Honey
Inspired by techniques from America's Test Kitchen.
A light, mayonnaise-free slaw of finely shredded cabbage in a sweet-sharp lemon and honey vinaigrette with toasted poppy seeds.
Always check the labels of the products you use.
Method
Unlock all flavours with Premium
This flavour is part of Premium. You can see the ingredients and nutrition; the quantities and the full method are for members.
Premium: $4.99/month or $39.99/year.
Equipment
- colander
- small dry frying pan
- large bowl
- whisk
- clean tea towel
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 86 kcal |
| Protein | 1.8 g |
| Carbohydrate | 13.6 g |
| of which sugars | 9.7 g |
| of which free sugars | 5.4 g |
| Fat | 3.6 g |
| of which saturates | 0.5 g |
| Fibre | 3.3 g |
| Salt | 0.46 g |
Protein per 100 kcal
2.1 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Slaw
- 1 kg green cabbage, finely shredded
- 9 g fine sea salt or table salt, for wilting (most is rinsed off) about 1½ tsp
Dressing
- 1 tsp poppy seeds
- 1 small shallot, very finely chopped
- 3 tbsp lemon juice
- 2 tbsp olive oil
- 2 tsp yellow mustard
- 25 g sugar about 2 tbsp
- 21 g honey about 1 tbsp
- 1
Wilt. Toss the cabbage with the wilting salt in the colander and leave 45-60 min. Rinse, drain and dry well in a tea towel.
- 2
Toast the seeds. Toast the poppy seeds in the dry pan for 1-2 min until fragrant, then tip into the bowl.
- 3
Dress. Whisk in the shallot, lemon juice, oil, mustard, sugar and honey.
- 4
Toss and chill. Toss the cabbage in the dressing and chill 30 min.
Storage
Keeps covered in the fridge for up to 2 days; stir before serving. Not suitable for freezing. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
