Cabbage and Carrot Slaw with Poppy Seed Dressing

Name: Cabbage and Carrot Slaw with Poppy Seed Dressing
Prep time: 20 min
Total time: 20 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 small head (about 1¾ lb), yielding 7 cups shredded (800 g) green cabbage, outer leaves removed, quartered, core cut out, very thinly sliced into shreds; 3 medium (about 8 oz) (225 g) medium carrots, peeled and coarsely grated (about 1½ cups); 2 whole (30 g) scallions, trimmed, thinly sliced (optional); ½ cup (115 g) mayonnaise; ¼ cup (60 g) sour cream; ¼ cup (50 g) granulated sugar; 3 tablespoons (45 ml) distilled white vinegar; 1½ tablespoons (14 g) poppy seeds; 1 teaspoon (5 g) Dijon mustard; ¾ teaspoon (4 g) fine salt, plus more to taste; black pepper, freshly ground, to taste

From the MyKitchenBank Kitchen

A crisp, sweet-tangy American slaw of finely shredded green cabbage and carrots tossed in a creamy poppy seed dressing. It's no-cook, ready in under 30 minutes of active work and chilling, and ideal for barbecues, fish tacos and sandwiches.

Prep: 20 min
Cook: —
Wait: 1 hr
Total: 1 hr 20 min
Makes: About 8 cups (8 side-dish servings)

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Ingredients

8 servings

For the slaw
1 small head (about 1¾ lb), yielding 7 cups shredded (800 g) green cabbage, outer leaves removed, quartered, core cut out, very thinly sliced into shreds
3 medium (about 8 oz) (225 g) medium carrots, peeled and coarsely grated (about 1½ cups)
2 whole (30 g) scallions, trimmed, thinly sliced (optional)
For the dressing
½ cup (115 g) mayonnaise
¼ cup (60 g) sour cream
¼ cup (50 g) granulated sugar
3 tablespoons (45 ml) distilled white vinegar
1½ tablespoons (14 g) poppy seeds
1 teaspoon (5 g) Dijon mustard
¾ teaspoon (4 g) fine salt, plus more to taste
black pepper, freshly ground, to taste

Equipment (7)

Large mixing bowl (4-quart / 4-liter)
Medium bowl for the dressing
Whisk
Sharp chef's knife or mandoline
Box grater or food processor with shredding disc
Measuring cups and spoons
Plastic wrap or lid for chilling

Steps

Before you start

Plan on at least 1 hour of chilling so the cabbage softens slightly and the flavors blend.
Use a sharp knife, mandoline or food processor shredding disc for fine, even cabbage shreds.
Pre-shredded coleslaw mix works in a pinch: use about 8 cups (700 g).

1
Shred the cabbage
- Remove any wilted outer leaves from the cabbage.
- Cut it into quarters through the core, then cut the core out of each quarter at an angle.
- Lay each quarter flat and slice crosswise as thinly as you can, about ⅛ inch (3 mm), or use a mandoline or food processor.
- Transfer to a large bowl (about 7 cups).
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Ready when: Shreds are thin, even and ribbon-like, with no thick chunks of core.
Tip: Thin shreds soften nicely in the dressing; thick pieces stay tough.
2
Grate the carrots
- Peel the carrots and grate them on the large holes of a box grater (about 1½ cups).
- Add them to the cabbage along with the sliced scallions, if using, and toss with your hands to distribute.
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Ready when: Carrot strands are evenly mixed through the cabbage.
Tip: Grate carrots coarsely; very fine grating turns watery and makes the slaw soggy.
3
Whisk the dressing
- In a medium bowl, whisk together the mayonnaise, sour cream, sugar, vinegar, Dijon, salt and several grinds of pepper until smooth and the sugar granules have mostly dissolved, about 1 minute.
- Stir in the poppy seeds.
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Ready when: Dressing is smooth, pourable but thick, and no longer gritty when rubbed between your fingers.
Tip: Rub a drop between your fingers to check for undissolved sugar.
4
Dress the slaw
- Pour about three-quarters of the dressing over the vegetables.
- Toss with tongs or clean hands for about 1 minute, lifting from the bottom, until every shred is lightly coated.
- Add more dressing only if it looks dry.
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Ready when: Vegetables are glossy and evenly coated, with only a little dressing pooling at the bottom.
Tip: The cabbage will release water as it sits, so don't over-dress at the start.
5
Chill to blend
- Cover the bowl and refrigerate for at least 1 hour, or up to 4 hours, so the cabbage softens slightly and the flavors meld.
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Ready when: Cabbage is tender-crisp, bends easily and tastes balanced rather than raw.
6
Taste and serve
- Stir the slaw well, since liquid will have collected at the bottom.
- Taste and adjust: add a pinch of salt for savoriness, a teaspoon of vinegar for tang, or a teaspoon of sugar for sweetness.
- Serve cold using a slotted spoon.
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Ready when: Slaw tastes sweet-tangy and well seasoned, with a creamy coating and visible poppy seeds.
Tip: Season after chilling; cold dulls flavors, so it often needs a final pinch of salt.

Good to know

Tips

Slice the cabbage as thinly as you can; fine shreds are the difference between a tender slaw and a chewy one.
Salting the cabbage is not needed here, but if you want a crunchier slaw, dress it only 15 minutes before serving.
Whisk the dressing until the sugar dissolves completely, or the slaw will taste gritty.
Serve with a slotted spoon to leave excess liquid behind.

Make ahead

"Shred the cabbage and carrots and make the dressing up to 2 days ahead; store them separately in the refrigerator, then toss together at least 1 hour before serving. The fully dressed slaw is best within 4 hours but holds up to 2 days."

Storage & reheating

"Refrigerate in an airtight container for up to 3 days; the slaw will soften and release liquid, so stir and drain before serving. Not room temperature: discard if left out more than 2 hours (1 hour above 90°F/32°C). Not suitable for freezing because the cabbage turns watery and the dressing separates."

Substitutions

sour cream → plain Greek yogurt. Same amount; gives a slightly tangier, lighter dressing.
distilled white vinegar → apple cider vinegar. Same amount; adds a fruitier note.
green cabbage → half green and half red cabbage. Adds color; red cabbage may tint the dressing pink as it sits.
mayonnaise → extra sour cream or Greek yogurt. Use 1 cup total for a lighter, tangier dressing, adding 1 more teaspoon of sugar if needed.