The New Best Lemon Poppy Seed Coleslaw Recipe - How To Make Coleslaw

Prepare the lemon poppy dressing by combining 1/2 cup mayonnaise (or plain Greek yogurt) with 1 1/2 teaspoons Dijon mustard, 1 tablespoon granulated sugar, 1/4 cup neutral oil, 1 tablespoon white vinegar, and 1 teaspoon kosher or sea salt in a bowl.

Whisk the dressing thoroughly until creamy and smooth.

Add 2 tablespoons of poppy seeds to the dressing and mix well.

Zest and juice 1 large lemon, then add both the zest and juice to the dressing and whisk again.

Taste the dressing to check for flavor balance, adjusting with more salt or mayonnaise if needed.

For the coleslaw, cut a green cabbage in half and remove the core.

Shred the cabbage using a knife or a mandolin (if comfortable).

Grate 2-3 carrots using a box grater or food processor.

Mix the shredded cabbage and grated carrots together just before serving to avoid sogginess, using tongs to ensure even coating with the dressing.

Equipment Needed

Spice Level:

Allergens