Coleslaw with Poppy Seed Dressing

Coleslaw with poppy seed dressing is a refreshing and easy side dish perfect for backyard barbecues, picnic basket spreads and weekday dinners. It’s packed with crisp, colorful veggies, and the poppy seed dressing delivers just the right balance of sweet and tangy flavors with a hint of nuttiness from the poppy seeds.

You can use store-bought bottled salad dressing or make it from scratch. Simply toss the dressing with shredded red and green cabbage, carrots and green onions, then chill the slaw in the fridge. It tastes better the longer it sits, so you can prepare it a few hours or even a day ahead of time. Just before serving, top the poppy seed coleslaw with crunchy sunflower kernels to make each bite more texturally interesting.

Coleslaw with Poppy Seed Dressing Ingredients

• Cabbage: Using a mix of green and red cabbage makes the dish more colorful and flavorful. Green cabbage has a mild taste, while red cabbage has a slight pepper flavor. Freshly shredded cabbage offers the best crunch, but a bag of pre-shredded cabbage or coleslaw mix works in a pinch.
• Carrots: Shredded carrots add more color and natural sweetness to the coleslaw. To save time, look for bags of pre-shredded carrots in the produce section.
• Green onions: Sliced green onions deliver aromatics without overpowering the other ingredients with sharpness.
• Poppy seed dressing: Use your favorite bottled dressing or make the salad dressing from scratch to control the sweetness and tanginess. See below for our favorite homemade poppy seed dressings.
• Sunflower kernels: Shelled sunflower seeds add another layer of crunch and a nutty flavor. You can use raw seeds or roasted and salted seeds for more flavor.

Directions

Step 1: Mix the coleslaw

In a large bowl, combine the shredded cabbage, carrots and green onions. Pour in the poppy seed dressing and toss to coat.

Step 2: Chill the coleslaw

Cover the bowl tightly with storage wrap or transfer the coleslaw to an airtight storage container and refrigerate for at least one hour. Right before serving, sprinkle the slaw with sunflower kernels.

Editor’s Tip: Don’t skip chilling the coleslaw—it allows the flavors to develop and the cabbage to soften slightly for better taste and texture.

Allison Cebulla for Taste of Home

Coleslaw with Poppy Seed Dressing Variations

• Switch up the greens: Swap in broccoli slaw or shredded Brussels sprouts for the cabbage—both are crunchy, nutritious cruciferous veggies with an earthy, autumnal vibe.
• Change the crunch: Add crunch with slivered almonds, toasted pecans or pepitas instead of sunflower kernels. Add them just before serving for the best texture.
• Include more veggies: Toss a couple tablespoons of finely chopped onion for a sharper bite, or try julienned radishes for extra color and crunch.
• Add fruit: Poppy seed dressing is on the sweet side and pairs well with fruit. Try mixing in a chopped Granny Smith apple for tartness or a handful of dried cranberries or raisins—they’ll add bursts of sweetness and a chewy texture.
• Make it tangier: If your poppy seed dressing is more sweet than tangy, stir a splash of cider vinegar into the dressing before tossing it with the slaw.

How to Store Coleslaw with Poppy Seed Dressing

If you’re serving the poppy seed coleslaw the same day you make it, you can cover the mixing bowl or serving dish and keep it chilled in the fridge. If you’re making it ahead of time or storing leftovers, transfer the slaw to an airtight container and refrigerate.

How long does poppy seed coleslaw last?

When stored properly in the refrigerator, poppy seed coleslaw will last three or four days. The vegetables soften and release liquid the longer they’re stored, making the dressing slightly watery. Before serving, you can thicken the dressing by stirring in an extra spoonful of mayonnaise or plain Greek yogurt.

Can you make coleslaw with poppy seed dressing ahead of time?

Yes, you can make this coleslaw ahead of time. Toss the coleslaw with the dressing up to one day in advance and store it in an airtight container in the fridge. If you want to prepare it more than a day ahead, I recommend storing the veggies and dressing separately. Combine them a few hours before serving to give the flavors time to mingle without the slaw getting too soft or watery.

Coleslaw with Poppy Seed Dressing Tips

Allison Cebulla for Taste of Home

Should you use an oil-based or creamy poppy seed dressing?

You can’t go wrong with an oil-based or creamy poppy seed dressing for coleslaw—it all depends on the flavor and texture you’re after. An oil-based dressing is light, tangy and has a thinner consistency that works exceptionally well with rich main dishes.

The creamy version is usually made with mayonnaise and/or sour cream. It offers a thicker texture and richer flavor, giving the coleslaw a classic, restaurant-style feel. Choose the dressing that fits the vibe of your meal and dietary preferences.

How do you make homemade poppy seed salad dressing?

Whether you prefer a creamy or vinaigrette-style poppy seed dressing, both are easy to make, taste fresher than bottled dressings and allow you to customize the ingredients. Our oil-based poppy seed dressing requires canola oil, white vinegar, sugar, a few pantry spices and poppy seeds. Just mix everything together and pour it over the slaw. You can make it creamier by stirring in a spoonful of mayonnaise.

For a richer, mayonnaise-based dressing, borrow the dressing from this strawberry poppy seed salad recipe. It’s as simple as whisking mayonnaise with sugar, sour cream, milk, vinegar and poppy seeds.

What can you serve with poppy seed coleslaw?

This sweet and tangy poppy seed coleslaw tastes amazing on a pulled pork or fried chicken sandwich. It’s also the ideal cool, crunchy side to pair with grilled proteins, burgers and deli-style sandwiches.