Monday, August 6, 2018

Coleslaw with Peas and Poppy Seed Dressing

We tried this sweet and crunchy Coleslaw with Peas and Poppy Seed Dressing a couple weeks ago and really enjoyed it! I love using big meaty frozen peas in different ways and this salad did not disappoint. The original recipe calls for bagged coleslaw mix and store bought dressing, making it a nice quick side dish. My version is fresher and similar to the original, but easily scaled up or down and different enough that I'll list what I did below. This is another nice ~no mayo~ summer side dish.
You can check out the original recipe here.
Note: recipes like this are perfect for Lock-N-Lock bowls. 
The silicone seal doesn't leak and every time I open the fridge, I just flip the bowl.

Coleslaw with Peas and Poppy Seed Dressing
~printable version~
I suggest a ratio of:
1 1/4 C thawed peas
2 C shredded cabbage with some shredded carrot mixed in for color
1/4 C vegetable oil
1/4 C cider vinegar
1/4 C sugar
1/4 tsp salt
1 Tblsp finely chopped onion
3/4 tsp poppy seeds
  • Add cabbage/carrots to bowl.
  • Make dressing: Add oil, vinegar, sugar, salt, onion and poppy seeds to blender or food chopper. Blend a minute or two until emulsified. 
  • Pour over cabbage and mix everything well, gently fold in the peas.
  • Let mingle for a couple hours covered in the refrigerator, stirring (or flipping bowl) occasionally. 


  1. I love slaw and I love peas - a Win-Win recipe for me!

  2. This coleslaw recipe looks and sounds so good. Thanks for sharing at Cooking and Crafting with J&J.

  3. This is a different take on cole slaaw I might try.

  4. I like using that equal ratio of sugar, oil and vinegar, too! And adding peas sounds wonderful!!

  5. I may get some cole slaw when I shop today. Sounds SO good!

  6. So pretty and colorful and I like 'no mayo' versions!

  7. Hi Lynn,
    What a great combination for a coleslaw, this looks so good! Hope you are having a great weekend and thanks so much for sharing with us at Full Plate Thursday!
    Miz Helen


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