5 from 1 vote
Crunchy Green Slaw with Poppy Seed Dressing
Prep Time
20 mins
Total Time
20 mins
Diet: Dairy Free, Grain/Gluten Free, Paleo, Refined Sugar Free, Specific Carbohydrate Diet Legal
Servings: 3
  • 4 cups shredded savoy cabbage
  • 1 cup radishes
  • 3 stalks celery
  • 1/3 cup sorrel
  • 1 tbsp poppy seeds
  • 1 tsp Dijon mustard
  • 1-2 tsp honey depending on desired sweetness
  • 1/4 cup extra virgin olive oil
  • 1 tbsp apple cider vinegar
  • 1 tbsp grated white onion
  • 1 egg yolk
  • pinch of salt & pepper
  1. Using a knife cut the savoy cabbage into thin shreds. Wash and dry the celery and radishes and cut them into thin slices.
  2. In a blender combine the ingredients for the dressing and blend until well mixed.
  3. In a bowl combine the cabbage, celery, radishes and sorrel and toss with the dressing before serving. Enjoy!
Recipe Notes

The dressing and salad can be made up to 1 day in advance and stored separately in the fridge