Pretty Poppy-Seed and Strawberry Coleslaw

a dish of coleslaw with berries and seeds
Prep Time: 
15 minutes
Number of Servings: 
Recipe Source: 



  • 1 large head of savoy cabbage, sliced thin
  • 13 cup raisins
  • 1 cup red grapes, halved
  • 5 strawberries, sliced thin
  • 2 red shallots, sliced thin
  • 14 cup slivered almonds
  • 12 cup flat-leaf parsley, roughly chopped

Creamy Poppy-Seed Dressing

  • 2 Tbsp mayonnaise
  • 2 tsp gluten-free Dijon mustard
  • 1 Tbsp extra-virgin olive oil
  • 2 Tbsp raw apple cider vinegar
  • 1 tsp honey
  • 1 small clove garlic
  • Freshly ground pepper
  • 1 Tbsp poppy seeds


  1. Add all coleslaw ingredients to a large bowl. Toss to combine well.
  2. In a small blender, add all dressing ingredients except poppy seeds. Blend until smooth. Stir in poppy seeds and pour the dressing over the salad.
  3. Toss to coat and allow to sit in the fridge, covered, for 1 hour. Or serve right then and there. It’s good either way! Will keep in the fridge for up to 3 days.


  • To make vegan, replace honey with agave nectar or coconut nectar and mayonnaise with egg-free mayonnaise. 
  • To make nut-free, replace slivered almonds with an equal amount of seeds.
  • To make egg-free, use egg-free mayonnaise.
Nutrition Info: 
180 ​calories (92.7 calories from fat), 10.3g fat (1.3g saturated fat), 2mg cholesterol, 111mg sodium, 21.3g carbs (5.3g dietary fiber), 4.3g protein


Leanne Vogel

Leanne Vogel is an ultra passionate Nutrition Educator, host of The Keto Diet Podcast, creator of one of the largest keto resources on YouTube, and the founder of Happy Keto Body.