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…
•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
•1 bowl or package coleslaw mix*
•Quartered tiny Sunburst tomatoes
•Diced sweet onion
•Chopped fresh parsley
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.
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’.