This recipe came through in an email this week and I made it one night and served it with grilled corn-on-the-cob and BBQ chicken. It was a nice change to your average coleslaw. I followed the recipe exactly. If I were to make it again (and I would make it again), I would use less vinegar and less poppy seeds. Enjoy!
Apple and Poppy Seed Slaw
Recipe by Bon Appétit; July 2001)
Serves: 8-10 (perfect for a summer BBQ)
Ingredients
- 8 cups shredded green cabbage (about 1 small head)
- 3 medium carrots, peeled, coarsely grated (about 2 1/2 cups)
- 3 medium Granny Smith apples, peeled, cored, coarsely grated
- 4 green onions, thinly sliced
- 2 tablespoons apple cider vinegar
- 2/3 cup sour cream
- 1/2 cup mayonnaise
- 1/4 cup frozen apple juice concentrate, thawed
- 2 tablespoons poppy seeds
Preparation
- Mix cabbage, carrots, apples, and green onions in large bowl. Add vinegar and toss to coat.
- Whisk sour cream, mayonnaise, apple juice concentrate and poppy seeds in medium bowl to blend. Add to cabbage mixture and toss to blend. Season to taste with salt and pepper. Cover and refrigerate at least 1 hour.
- DO AHEAD: Can be made 1 day ahead. Keep refrigerated. Toss to blend before serving.
Let me know what you think. Cheers!
PS - If you are looking for a drink pairing, vodka/lemonade is a sure bet.
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