On the Side: Apple & Poppy Seed Slaw

Spring has finally arrived. Depending on where you live, it may or may not be there in full force yet, but we can at least hope that the warmer months are coming. For those that live in a warm climate all year round, we hate you.

Just kidding.

Where I live, it’s not yet warm enough to BBQ, but I can at least try out a few things that I might want to bring to an outdoor gathering later so, this weekend, I put together a cole slaw that comprised of tart Granny Smith apples and poppy seeds. I really loved the crispness and sweetness of the apples. On a hot day, this will be a very refreshing side dish. I don’t really know what the poppy seeds brought to this other than a bit of texture and to make it look pretty. If you’re looking for something incredibly simple, quick, and cold to put alongside an outdoor meal, this is a great option.

I don’t really have much to say about this, except that the recipe makes a ton. I halved this and still had enough as side dishes for about five or six people, so plan accordingly. I didn’t take pictures other than the final, because there’s not much to do other than to chop up the vegetables and stir the dressing into it. Other than a near accident where I almost dumped a spoonful of bad mayonnaise in there (yoinks!) it was easy and self-explanatory.

Apple & Poppy Seed Slaw

Apple & Poppy Seed Slaw
Courtesy of Bon Appetit

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

Mix 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.)

I served this alongside the Sun-Dried Tomato and Basil Burger, and some onion rings.

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