Red Cabbage and Broccoli Poppyseed Slaw
 
Prep time
Total time
 
Red cabbage and broccoli slaw tossed in a creamy poppyseed dressing. A crisp and refreshing coleslaw for summer barbecues.
Author:
Recipe type: Salad
Serves: 6
Ingredients
  • ½ cup mayonnaise
  • 4 teaspoons sugar
  • 2 tablespoons lemon juice
  • 2 teaspoons white vinegar
  • 1 teaspoon poppyseeds
  • ¾ teaspoon ground mustard
  • ½ teaspoon onion powder
  • ¼ teaspoon granulated garlic
  • ¼ teaspoon pepper
  • ¼ teaspoon ginger
  • dash of salt
  • 3 cups broccoli slaw
  • 2 cups shredded red cabbage*
Directions
  1. In a small bowl combine all ingredients except broccoli slaw and cabbage. Whisk until combined.
  2. In a large mixing bowl add 3 cups broccoli slaw.*
  3. Cut red cabbage into thin strips. Add two cups red cabbage to broccoli slaw.
  4. Pour ½ cup dressing over broccoli and red cabbage. Gently stir to coat all veggies. Add more dressing if desired.
  5. Cover tightly and store in the fridge until ready to serve.
  6. Store remaining dressing in the fridge for up to two weeks.
Notes
*If your store-bought broccoli slaw already contains cabbage, you will need 5 cups total of this mixture and omit the red cabbage.
Recipe by Breezy Bakes at https://www.breezybakesgf.com/red-cabbage-and-broccoli-poppyseed-slaw/