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5 from 1 vote

Crunchy Green Slaw with Poppy Seed Dressing

Prep Time20 mins
Total Time20 mins
Course: 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


  • Using a knife cut the savoy cabbage into thin shreds. Wash and dry the celery and radishes and cut them into thin slices.
  • In a blender combine the ingredients for the dressing and blend until well mixed.
  • In a bowl combine the cabbage, celery, radishes and sorrel and toss with the dressing before serving. Enjoy!


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