No-mayo slaw with poppyseed dressing
It is (finally!) getting nice out with warm temperatures, green grass, and leaves. Earth Day is this week (April 22), and it's the perfect chance to get out and enjoy it after the horrid winter we had.
Picnic season is upon us, and while coleslaw can be a real favorite, I like to make it without mayonnaise to cut back on the risk of it spoiling.
This recipe has a honey-poppyseed vinaigrette and also includes pineapple juice. I like the sweet zip it adds. I've received many compliments on this tried and true recipe.
No-mayo slaw with poppyseed dressing
Serves 4-6
For the slaw
16 ounces shredded cabbage or slaw mix
1/3 cup finely chopped grated carrot
1/2 cup chopped bell pepper (assorted colors)
1/4 cup minced red onion
For the poppyseed dressing
4 fluid ounces pineapple juice
4 fluid ounces white wine vinegar
2 fluid ounces honey
2 fluid ounces salad oil or olive oil
1 tablespoon organic poppy seeds
Salt and black pepper (to taste)
1. Stir together slaw ingredients.
2. Whisk together dressing ingredients except for oil, then while whisking the dressing, pour in oil in a thin stream. This helps to keep it from separating.
3. Toss slaw with dressing and chill several hours before serving.
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