If you are looking for a fresh, bright, colorful, crunchy salad, I hope you will give my favorite version of cabbage slaw or cole slaw a try.
I so prefer a bright, light vinaigrette on my cole slaw to the heavier mayonnaise-based version. How about you?
This salad goes well with so many Spring and Summertime meals (and if you live in or near Pittsburgh like me – you can even use it as as an addition to your actual cheese steak or burger like our famous Primanti’s Brothers does!)
I made this last night as our salad with a kielbasa potato skillet hash and steamed broccoli, and we all had seconds!
Here’s my recipe if you’d like to give it a try.
Fresh Poppy Seed Vinaigrette Cole Slaw
- 4 Tbsp. red wine vinegar
- 4 Tbsp. canola oil
- 3 Tbsp. white sugar
- 1/2 tsp. dry mustard
- 1 tsp. poppy seeds
- 1 tsp. coarsely ground black pepper
- 1/2 tsp. salt
- 1/2 tsp. hot pepper sauce
- 1/2 large head or 1 small head (approx. 4 cups) shredded green cabbage
- 2 carrots, shredded
- 2 stalks of celery, minced
- 2 green onions, sliced thinly
- 1/2 cup diced sweet red, yellow, or orange peppers
Whisk vinegar, oil, sugar, dry mustard, poppy seeds, black pepper, salt, and hot pepper sauce in a bowl, stirring until sugar has dissolved.
Mix cabbage and vegetables in a large salad bowl and pour dressing over slaw. Stir to coat. Refrigerate at least 2 hours before serving.
Cheers & Hugs,