Memorial Day is just around the corner, as is the summer picnic season. Coleslaw is a must-have at many barbecues. This recipe is a nice alternative to regular green cabbage coleslaw. This recipe, my mother’s, is delicious and adds beautiful color to any table. It is best to make it the day before serving so the flavors have time to mature. We use bottled Briannas Poppy Seed Dressing, but feel free to make your own if you prefer.
Red Cabbage and Carrot Slaw with Poppy Seed Dressing
1/2 large head red cabbage, cored and thinly sliced (6-8 cups)
8 medium carrots, peeled and shredded
1 bunch green onions, minced (6-8)
1 (12 oz.) bottle Briannas Poppy Seed Dressing
1 tablespoon water
salt and black pepper to taste
Rinse thinly-sliced red cabbage in a colander and let drain. I use a salad spinner to remove excess water from the cabbage. Place cabbage in a large 6-quart bowl. Shred carrots in a food processor and add to the cabbage. Add minced green onions. Toss to distribute vegetables evenly. Add dressing to the cabbage mixture along with 1 tablespoon water to thin the dressing. Toss well. Season to taste with salt and pepper. Cover and chill overnight until ready to serve. Serves 10-12.