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Pretty Poppy-Seed and Strawberry Coleslaw

in partnership with naturalvitalityliving.com

Allergens: Vegan (option), Gluten-free, Dairy-free, Refined sugar–free, Yeast-free, Corn-free, Grain-free, Nut-free (option), Egg-free (option)

Prep time: 15 mins

Total time: 15 mins

Serves 4

Recipe by Leanne Vogel

What You Need

Coleslaw:

  • 1 large head of savoy cabbage, sliced thin
  • ⅓ c raisins
  • 1 c red grapes, halved
  • 5 strawberries, sliced thin
  • 2 red shallots, sliced thin
  • ¼ c slivered almonds
  • ½ c flat-leaf parsley, roughly chopped

Creamy Poppy-Seed Dressing:

  • 2 Tbsp mayonnaise
  • 2 tsp gluten-free Dijon mustard
  • 1 Tbsp extra-virgin olive oil
  • 2 Tbsp raw apple cider vinegar
  • 1 tsp honey
  • 1 small clove garlic
  • Freshly ground pepper
  • 1 Tbsp poppy seeds

What You Do

  1. Add all coleslaw ingredients to a large bowl. Toss to combine well.
  2. In a small blender, add all dressing ingredients except poppy seeds. Blend until smooth. Stir in poppy seeds and pour the dressing over the salad.
  3. Toss to coat and allow to sit in the fridge, covered, for 1 hour. Or serve right then and there. It’s good either way! Will keep in the fridge for up to 3 days.

Notes

  • To make vegan, replace honey with agave nectar or coconut nectar and mayonnaise with egg-free mayonnaise. 
  • To make nut-free, replace slivered almonds with an equal amount of seeds.
  • To make egg-free, use egg-free mayonnaise.

 

 

About the Author

 

Natural Vitality Living is brought to you by Natural Vitality, a purpose-driven human nutrition company.

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