One of the markets I frequent just started featuring veggies and fruits pre-prepped in the store; stuff like nicely trimmed broccoli, sliced onion and/or peppers, and a pretty nice looking bowl of chopped red and green cabbage with onion and carrot that was the perfect size to make a small batch of coleslaw.
As it happened, I had a new-ish coleslaw dressing recipe I was wanting to try out, and a bit of chopped scallion, sweet onion, and yellow tomato that needed to be used, so…
I tossed the veggies into a large bowl, and set to work on the dressing.
INGREDIENTS
Coleslaw Dressing:
•1/2 cup mayonnaise
•1/4 cup sugar
•1/4 cup milk
•1/4 cup salad vinegar
•1 tbsp honey mustard salad dressing**
•1/4 tsp salt
•1 tbsp Sherry Peppers Sauce
(or 1 tsp of your favorite hot sauce)
•2 tsp poppy seeds
Salad:
•1 bowl or package coleslaw mix*
•Quartered tiny Sunburst tomatoes
•Diced sweet onion
•Chopped fresh parsley
•Sliced Scallion
*My store-made mix included red and green cabbage, carrots, and onion, but one of those packets of coleslaw mix would work.
Whisk the dressing ingredients together in a bowl (I used my immersion blender) until well combined.
Place the salad ingredients in a large bowl, then toss with the dressing ingredients until nicely coated. Transfer to a serving bowl (I prefer glass for salads, I think it keeps them colder in the fridge), cover, and chill for an hour or so before serving.
When ready to serve, give another quick toss and share the joy that is nicely home made coleslaw.
I thought this really a very nice coleslaw, tho’ Rich maintains it was a bit sweet for his liking – not surprising, really, since he prefers a mustard-based coleslaw.
Mebbe next time I’ll add two tablespoons of honey mustard** to the dressing…
**Go ahead and used bottled honey mustard dressing if you like, but this recipe is really pretty simple to toss together, and really very, very good. Just sayin’.