Chunky Coleslaw with Poppy Seed Crunch | Easy No-Cook Vanlife Side

Time to upgrade your BBQ spread with something fresh, crunchy, and way better than anything you’ll find in a plastic tub. This homemade (or vanmade) chunky coleslaw is a total game-changer for your BBQ or outdoor meals. This will make you stand out as an amazing host at any gathering!

Forget the supermarket slaw that’s bland and drowning in gloopy mayo. This version is all about real chunky veg, real crunchyness, and real fresh vibrant flavours. It’s a no-cook side dish that fits perfectly into any outdoor summer bbq session.

The star here is the poppy seeds. They give this easy coleslaw recipe a nutty little bite that takes it up 10 levels of crunch and taste. Carrot, cabbage, red onion, celery… all doing their thing in a creamy, tangy dressing that pulls it together without overpowering the fresh veg.

Vanlife tip: Make it ahead and chuck it in the fridge (or your coolest storage spot) for at least 15 minutes. An hour’s even better. The flavours deepen, the crunch holds, and it’s ready to serve when the grill’s hot.

Perfect for BBQs, road trip picnics, or just stuffing into wraps—this poppy seed coleslaw is your new go-to vanlife salad.

Chunky Coleslaw with Poppy Seed Crunch

Vanlife Eats

Vegetarian

Crunchy, creamy, and unapologetically messy—this no-fuss slaw is a van fridge favourite. It’s a bold mix of fresh veg with a tangy-sweet dressing that doesn’t skimp on flavour. Ideal for BBQ sides, leftover wraps, or just eating straight out of the mixing bowl.

5 from 1 vote

10 Ingredients or less – Family friendly – Less washing-up – No cook – One-pan – Prep ahead

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Dips / Sauces, Side Dish

Servings 8 Vanlifers

Diet Vegetarian

Equipment

• Cutting board
• Sharp knife
• Mixing Bowl
• Spoon or spatula
• Grater

Ingredients

  

1x2x3x

• 1 cup white cabbage shredded (about ¼ head)
• 1 cup red cabbage shredded (about ¼ head)
• 1 medium red onion finely shredded
• 2 carrots grated or shredded
• 2 celery sticks chopped
• ¼ cup fennel bulb shredded
• 1 cup mayonnaise
• 1 tbsp lemon juice
• 1 tbsp Dijon mustard
• 2 tbsp sugar
• 2 tsp poppy seeds

Instructions

 

• Prep the Vegetables
• Shred the cabbages and red onion finely. Grate the carrots, chop the celery, and finely slice the fennel. Toss everything into a mixing bowl.
• Make the Dressing
• In a separate small bowl, stir together the mayonnaise, lemon juice, Dijon mustard, sugar, and poppy seeds until smooth and well combined.
• Combine and Chill
• Pour the dressing over the shredded vegetables. Mix thoroughly to coat. Let it sit for 10–15 minutes if you can—this helps the flavours come together.

Video

Nutrition

Calories: 226kcalCarbohydrates: 8gProtein: 1gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 13gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 12mgSodium: 217mgPotassium: 141mgFiber: 1gSugar: 5gVitamin A: 2709IUVitamin C: 13mgCalcium: 33mgIron: 0.4mg

Keyword bbq, coleslaw

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