Apple Slaw
Mill City Cooks

Apple Slaw

Recipe adapted from Wolf Gang Puck, 2004


  • 1/4 cup cider vinegar
  • 1/3 cup olive oil
  • 1/3 cup mayonnaise or greek yogurt
  • 1/3 cup poppy seeds
  • 1/4 cup honey
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 medium cabbage, cored, finely chopped or shredded
  • 2 large carrots, peeled, julienne
  • 1 bunch scallions or red onions, thinly sliced
  • 1/2 cup finely minced parsley leaves, optional
  • 4 crunchy/tart apples, peeled, cored, julienne


Prepare the Poppy Seed Dressing. In a medium bowl, combine all the ingredients together until well blended. Set aside. Prepare the salad. In a large bowl, combine the cabbage, carrots, scallions, parsley, and apples. Pour in the reserved dressing and toss until well blended. Ideally, refrigerate at least 1 hour before serving, mixing the salad at least once to evenly distribute the dressing.