Poppy Seed Coleslaw

From Cook's Country | August/September 2009

Why this recipe works:

It was essential to salt the shredded cabbage for our Poppy Seed Coleslaw to remove excess water before dressing it. Otherwise we wound up with soggy slaw.

In the dressing for our Poppy Seed Coleslaw, tasters preferred bright lemon juice to harsher white or cider vinegar. We found that the… read more

It was essential to salt the shredded cabbage for our Poppy Seed Coleslaw to remove excess water before dressing it. Otherwise we wound up with soggy slaw.

In the dressing for our Poppy Seed Coleslaw, tasters preferred bright lemon juice to harsher white or cider vinegar. We found that the amount of honey called for in some recipes was overkill. After a few tests, we settled on a 3 to 1 ratio of granulated sugar to honey. Minced shallot fit the slaw’s dainty personality, and Dijon mustard added tang and creaminess.

less

Serves 6 to 8

In step 1, the salted, rinsed, and dried cabbage can be refrigerated in a zipper-lock bag for 24 hours. Two tablespoons of minced red onion can be substituted for the shallot.

Ingredients

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