My mom despised mayonnaise. I wish I had inherited some of her aversions; the only things I really can’t stomach are liver and Lima beans. Oh, and raw oysters, but that is a texture thing.
We were raised on coleslaw made with a bottled, commercial dressing. It was decent, but very sweet. Then, she found a recipe that was exceptional. I don’t know where she found it, but here’s my remake, as best as I remember it. It’s still sweet, but much lighter than traditional coleslaw. Plus, no preservatives or artificial stuff! And, it’s super easy. What more could you ask for?!
Easy Poppy Seed Coleslaw
1 lb. shredded cabbage and carrots
1/3 c. sugar
1/3 c. apple cider vinegar
2 T. canola oil
2 tsp. poppy seeds
sea salt and ground pepper
dried cranberries, raisins, chopped apples, sliced almonds, minced red onion
In a large bowl, sprinkle salt and pepper generously over the shredded cabbage and carrots.
In a small saucepan, mix the oil, vinegar and sugar over medium heat. Heat to boiling and boil until all sugar is dissolved, stirring. Turn off heat and let dressing sit a few minutes.
Pour warm dressing over cabbage mix. Stir in poppy seeds and any add-ins that you wish. Allow to marinate several hours in refrigerator. Mix again before serving.
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