Monday, August 6, 2018

Coleslaw with Peas and Poppy Seed Dressing

We tried this sweet and crunchy Coleslaw with Peas and Poppy Seed Dressing a couple weeks ago and really enjoyed it! I love using big meaty frozen peas in different ways and this salad did not disappoint. The original recipe calls for bagged coleslaw mix and store bought dressing, making it a nice quick side dish. My version is fresher and similar to the original, but easily scaled up or down and different enough that I'll list what I did below. This is another nice ~no mayo~ summer side dish.
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. 
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