⅔ lg. head of green cabbage
½ med. head of purple cabbage
4 green onions - sliced thin
1 lg. carrot - shredded
½ c sliced or slivered almonds
⅓ c craisins
⅓ c salad vinegar
½ c poppy seed dressing
½ t ground black pepper
a sprinkle of sea salt
¾-1 t dry dill weed
My sister got me started on this dressing. She likes it on regular salads. I ate it that way a couple times, but it was a little sweet. Then, I realized. . .This would be a PERFECT coleslaw dressing!! I've tied others, even those called Coleslaw Dressing that look similar, but they're not as good. One I also like, if you can't find the Brianna's brand, is Kraft's Poppy Seed Dressing, but lately I haven't seen it in the grocery store. Meanwhile, no more experimenting. I won't mess with 'perfect!'
Slice the cabbage really thin, into a big glass bowl. Add the remaining ingredients, toss, add dressing - made separately, or just added to the vegetables. Toss well again and chill a half hour before serving. I didn't think I had almonds or craisins but wanted to make this anyway. I stopped for a couple minutes, did a quick search, and found them after I took the initial picture. They add good crunch and sweetness.
This is such a nice, simple cabbage salad! It goes well with a heavier, hot main dish. The temperature and flavor contrast creates a nice balance. Hope you like this one as much as I do. . .Lin
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