I remember my dad making this salad in order to entice his social teenage son to stay home and eat dinner with the family. He would call out, “Justin! I made coleslaw!” and my brother would run down the stairs and say, “Really?!” And he would eat with us. True story. It is that good. This is an atypical coleslaw recipe in that the dressing is oil-based instead of mayo-based. Its sweet tangy-ness has a real freshness to it. A perfect side dish for a picnic or barbeque. Or to get your teenagers to spend time with you.
½ green cabbage, chopped small
1 bunch green onions, chopped
1cucumber, sliced and chopped into triangles
1 red bell pepper, chopped
¼ cup red wine vinegar
¼ cup apple cider vinegar
1/3 cup sugar or ¼ cup warmed honey
½ cup canola oil
½ tsp ground mustard
¾ tsp salt
2 tsp poppy seeds
Chop all vegetables and place in a large salad bowl. Put all dressing ingredients into a blender and blend until well-mixed. Pour dressing over salad and toss. Cover and store in refrigerator for several hours before serving for maximum flavor.
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