Three-Coloured Coleslaw with Creamy Poppy Seed Dressing

Three-Coloured Coleslaw with Creamy Poppy Seed Dressing in vintage Avon Lettuce Leaf bowl.

Crunchy green and red cabbage join up with carrots, nuts and dried fruit for a delicious Three-Coloured Coleslaw tossed with homemade Creamy Poppy Seed Dressing.

We are a household of coleslaw lovers. Whenever I make it I double the amount because both Don and I will eat a big serving. And when the boys come to visit I have no worries about leftover coleslaw. I'm always disappointed in the serving size in restaurants. They are merely a sample size serving in my estimation. Pile on the coleslaw is my motto ha, ha. There's nothing more delicious than cruciferous!

Here's a tasty Three-Coloured Coleslaw that is tossed with a mayonnaise based homemade Creamy Poppy Seed Dressing. I've been making something like this for years but never actually wrote down a recipe. In the past I would have used a similar dressing but I decided a poppy seed dressing would be even nicer and it was. I served this salad for our church's Friendship Supper in January and I had to grab a spoonful for myself before I gave up the remnants to another diner who was happy to scrape out the bowl. So I would consider the recipe a success. 

If you are pressed for time pick up a bag of three-colored coleslaw mix at your grocery store. But, if you have the time I think fresh is best. It only takes a few minutes longer to chop the cabbage and shred the carrots. Many nuts and seeds can be purchased already toasted or roasted but if you are using raw nuts use them as they are or take the few minutes to toast before putting in the salad. The toasted nuts are much more flavourful.

Printable recipe at end of post.
Three-Coloured Coleslaw with Creamy Poppy Seed Dressing
  • 3 cups finely chopped green cabbage
  • 1 cup finely chopped or shredded red or purple cabbage
  • 1 cup shredded carrot, about 1 medium to large carrot
  • ½-¾ cup toasted slivered almonds, sunflower seeds, pumpkin seeds, etc, or a mix of all three
  • ½ cup raisins or dried cranberries or a mix of both
  • 2 tablespoons finely chopped onion, optional
  • Creamy Poppy Seed Dressing, see recipe below
How to make it:
Place the chopped or shredded cabbage in a large bowl. Add the shredded carrot, nuts/seeds and raisins. Add the onion if using. Toss all ingredients together and then add the Poppy Seed Dressing and mix through coating all ingredients. Place in a nice serving bowl and chill at least an hour before serving. 

Makes 6-8 servings.

Note: To toast nuts or seeds, place required amount on a rimmed baking sheet and place in a 350 degree oven for 5 to 8 minutes. Stir or shake half way through. Remove as soon as nuts or seeds turn a golden colour.

Creamy Poppy Seed Dressing
  • ½ cup mayonnaise
  • 3 tablespoons milk or cream
  • 1-2 tablespoons sugar, or more or less to taste
  • 3 tablespoons white wine vinegar, white balsamic vinegar or apple cider vinegar
  • 1-1½ tablespoons poppy seeds
  • ½ teaspoon yellow or Dijon mustard
  • Scant ⅛ teaspoon salt 
How to make it:
Mix all ingredients together until well blended and sugar is dissolved.  Use the smallest amount of sugar and then adjust after tasting. 

Makes about 1 cup.

I like to finely shred the cabbage with a knife. It's easier to pick out any large, coarse veins of cabbage that are hard to chew. You can easily see the thick white pieces in the red cabbage. I remove these before chopping up the red or green cabbage for the slaw.

Shred the carrot and add to the cabbage. 

I like to toast any nuts or seeds as they become crunchier and the taste is enhanced. I used a mix of almonds, sunflower seeds and pumpkin seeds. I also used both raisins and dried cranberries. Mix the nuts and fruit with the vegetables. Mix in the onion if using.

Pour the dressing over the salad ingredients. The Poppy Seed Dressing is so delicious and really complements the salad well.

Toss the salad ingredients with the dressing until everything is well coated. I had to change bowls because I made a larger salad to take to a potluck. 

Place the salad in a pretty serving bowl and chill for at least 1 hour before serving. I used a vintage Avon "Lettuce Leaf" bowl that I picked up at an estate sale last summer for 50 cents.
Three-Coloured Coleslaw with Creamy Poppy Seed Dressing
Three-Coloured Coleslaw with Creamy Poppy Seed Dressing

To print click on arrow upper right side.⇩          


  1. Did you use the onion in the one at the church supper?

    1. I didn't use onion in the salad for the Friendship Supper.


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