Go Back
Steph @ Life Bites Kitchen

Lemon Poppy Seed Coleslaw

This Lemon Poppy Seed Coleslaw is a vibrant, sun-drenched reimagining of a classic side dish. Swapping heavy mayo for a zesty infusion of fresh lemon juice, maple syrup, and apple cider vinegar, this slaw delivers a tangy and bright profile that perfectly balances sweetness and acidity. A pinch of turmeric adds a golden glow, while the crunch of poppy seeds provides a satisfying finish. It’s a refreshing, light-weight companion for summer barbecues, fish tacos, or any meal that needs a crisp, citrusy lift.
Print Recipe Pin Recipe Save Recipe
Prep Time 5 minutes
Refrigeration 2 hours
Total Time 2 hours 5 minutes
Servings: 4
Course: Side Dish
Cuisine: American
Ingredients Method Video Notes

Ingredients
  

  • 1/2 head of cabbage green, red, or combination, or 14oz bag of shredded cabbage
  • 1/2 cup julienned carrots
  • 1 large lemon you want 1/4 cup fresh lemon juice
  • 1/4 cup olive oil
  • 1 Tbsp maple syrup
  • 1 Tbsp apple cider vinegar
  • 1 tsp sea salt
  • 1 tsp poppy seeds
  • 1/8 tsp ground turmeric

Method
 

  1. Shred your cabbage. I use a food processor, and it takes seconds.
  2. Place your cabbage and carrots in a large bowl.
  3. In a separate bowl, juice your lemon.
  4. Add the remaining ingredients to the lemon juice and whisk until combined.
  5. Pour the dressing on top of the cabbage and carrots. Stir well.
  6. Cover, and refrigerate for 1-4 hours.

Video

Notes

You can certainly used bagged pre-shredded cabbage. 
This is very similar to my food processor I use to shred cabbage, and that's my affiliate link.

*Please consult your health professional for health and nutritional advice.

Get on the waitlist!