Poppy Seed Coleslaw
From Cook's Country
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.
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.
- 1 medium head green cabbage, quartered, cored, and shredded
- 2 teaspoons salt
- 1 teaspoon poppy seeds
- 1 minced shallot (see note)
- 3 tablespoons lemon juice
- 2 tablespoons olive oil
- 2 teaspoons Dijon mustard
- 3 tablespoons sugar
- 1 tablespoon honey
1. SALT CABBAGE Toss cabbage and salt in colander set over bowl. Let stand until wilted, about 1 hour. Rinse cabbage under cold water, drain, dry well with kitchen towel, and transfer to large bowl.
2. MAKE DRESSING Toast poppy seeds in skillet over medium-high heat until fragrant, about 2 minutes. Let pan cool 5 minutes, then add remaining ingredients and whisk to combine.
3. DRESS SLAW Pour dressing over cabbage and toss to coat. Cover with plastic and refrigerate until chilled, about 30 minutes. Serve. (Slaw can be refrigerated in airtight container for 1 day.)