Coleslaw with Orange-Poppy Seed Dressing Recipe

Bite into this vibrant and refreshing plant-based coleslaw, a perfect harmony of textures and flavors. Crisp, shredded green and purple cabbage, optionally accented with crunchy shredded carrots, create a colorful and textural base. The coleslaw is elevated by a uniquely tangy and slightly sweet dressing, a blend of creamy mayonnaise, zesty orange juice concentrate, and a hint of white wine vinegar. This is all brought together with the subtle crunch of poppy seeds and the gentle seasoning of kosher salt and white pepper.

Ingredients

Coleslaw

2 cups shredded green cabbage
2 cups shredded purple cabbage
Optional: 1/2 cup shredded carrots

Dressing

1 cup plant-based mayonnaise
3 tablespoons orange juice concentrate
2 tablespoons white wine vinegar
1 tablespoon poppy seeds
1 teaspoon kosher salt
1/4 teaspoon white pepper
1/4 cup white sugar

Instructions

In a large bowl, combine the shredded green and purple cabbage. Toss to mix well. Chill in refrigerator.

In a separate bowl, whisk together the plant-based mayonnaise, orange juice concentrate, white wine vinegar, poppy seeds, kosher salt, white pepper, and white sugar until well combined and smooth. Chill in refrigerator.

Once both are chilled, pour the dressing over the shredded cabbage. Toss the coleslaw thoroughly to ensure that all the cabbage is coated evenly with the dressing.

Cover and refrigerate the coleslaw for 10-15 minutes before serving. This allows the flavors to meld together. Give it a quick toss before serving.

Tip: For extra texture and flavor, consider spinkling some sliced green onions on top of your coleslaw.