Apple and Poppy Seed Slaw

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Apple and Poppy Seed Slaw

Bon Appétit, July 2001


8 cups shredded green cabbage (about 1 small head)
3 medium carrots, peeled, coarsely grated (about 2 1/2 cups)
3 medium Granny Smith apples, peeled, cored, coarsely grated
4 green onions, thinly sliced
2 tablespoons apple cider vinegar
2/3 cup sour cream
1/2 cup mayonnaise
1/4 cup frozen apple juice concentrate, thawed
2 tablespoons poppy seeds

Nutrition Facts

per serving of Makes 8 to 10 servings.


Step 1Mix cabbage, carrots, apples, and green onions in large bowl.
Add vinegar and toss to coat.
Whisk sour cream, mayonnaise, apple juice concentrate and poppy seeds in medium bowl to blend.
Add to cabbage mixture and toss to blend.
Season to taste with salt and pepper.
Cover and refrigerate at least 1 hour. (Can be made 1 day ahead. Keep refrigerated. Toss to blend before serving.)

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