You can check out the original recipe here.
Note: recipes like this are perfect for Lock-N-Lock bowls.
The silicone seal doesn't leak and every time I open the fridge, I just flip the bowl.
Coleslaw with Peas and Poppy Seed Dressing
I suggest a ratio of:
1 1/4 C thawed peas
2 C shredded cabbage with some shredded carrot mixed in for color
1/4 C vegetable oil
1/4 C cider vinegar
1/4 C sugar
1/4 tsp salt
1 Tblsp finely chopped onion
3/4 tsp poppy seeds
- Add cabbage/carrots to bowl.
- Make dressing: Add oil, vinegar, sugar, salt, onion and poppy seeds to blender or food chopper. Blend a minute or two until emulsified.
- Pour over cabbage and mix everything well, gently fold in the peas.
- Let mingle for a couple hours covered in the refrigerator, stirring (or flipping bowl) occasionally.