If you read last week’s post about my quest for summer potluck recipes, cure then you’ll understand where I’m coming from here. This summer’s been chock-full of BBQs and potlucks and I’m in serious danger of repeating a recipe – something that makes me very very sad. So, pills instead of serving the same old thing, illness I came up with another summer side.
Though some people hate on coleslaw, I think it’s great. It’s cool and crunchy and a nice way to balance the piles of grilled meat that usually make up the centerpiece at any BBQ. I like to use some green apple in my coleslaw because it adds a sweet crispness to the dish. This time I also used slivered almonds for crunch and instead of straight mayo, I made a vinaigrette with olive oil, mayonnaise, lemon juice, apple cider vinegar and poppy seeds. It’s lighter and brighter than the standard and goes great with the apple.
I know meat is supposed to be the main event when you’re grilling, but sometimes the sides just steal the show.
[print_this text=’Print Recipe’]Apple & Poppy Seed Coleslaw
For the dressing:
juice of 1 lemon
2 tbsp. mayonnaise
3 tbsp. olive oil
1 tbsp. apple cider vinegar
1 tbsp. poppy seeds
1 tsp. salt
freshly ground pepper
1 green apple, cored and julienned
4 cups sliced cabbage (or coleslaw mix)
1 cup slivered almonds
Whisk the dressing ingredients together until well combined. Place the apple and cabbage in a big bowl and toss with the dressing. Cover and let stand for about a hour.
Just before serving, toss in the slivered almonds.
Makes 6 side servings.