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Cabbage, apple and poppy seed salad

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  • Vegetarian
  • Gluten free
  • Peanut free
  • Sesame free
  • Soy free
  • Wheat free

Looking for a fresh side dish? This combo of cabbage and apple is the perfect addition to any feast.

  • Serves8
  • Cook time10 minutes
  • Prep time10 minutes, + Cooling time
Cabbage, apple and poppy seed salad on a dish with two spoons on the side and a mint leaf garnish.


  • 1 cup (100g) walnuts
  • 2 tbs maple syrup
  • 1/2 cup (125ml) buttermilk
  • 1/3 cup (100g) mayonnaise
  • 1 tbs sherry vinegar or apple cider vinegar
  • 1 tbs Coles Wholegrain Mustard
  • 1/2 small savoy cabbage, shredded
  • 1/2 small red cabbage, shredded
  • 1 fennel, finely shaved
  • 1 small green apple, thinly sliced
  • 1 small firm green pear, thinly sliced
  • 1 cup mint leaves
  • 1/2 cup dill sprigs
  • 1 tbs poppy seeds

Nutritional information

Per serve: Energy: 1066kJ/255 Cals (12%), Protein: 5g (10%), Fat: 20g (29%), Sat fat: 2g (8%), Carb: 12g (4%), Sugar: 12g (13%), Fibre: 5g (17%), Sodium: 191mg (10%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 180°C. Line a baking tray with baking paper. Place the walnuts in a medium bowl and drizzle with maple syrup. Season. Toss to coat. Spread evenly over the lined tray. Bake, turning occasionally, for 4-6 mins or until walnuts are caramelised. Set aside to cool.
  2. Step 2

    Whisk the buttermilk, mayonnaise, vinegar and mustard in a small bowl until well combined. Season.
  3. Step 3

    Arrange the walnuts, combined cabbage, fennel, apple, pear, mint and dill on a large serving platter. Drizzle with the buttermilk mixture. Sprinkle with poppy seeds and serve immediately.