Sliced Cabbage with Poppy Seed Dressing
ingredients
ingredients
method
step-by-step directions

Curtis Stone's Fireworks Coleslaw

  • For the Poppy Seed Dressing:
  • 1 1/2 cups Mayonnaise
  • 1/4 cup finely chopped Shallots
  • 2 tablespoons Cider Vinegar
  • 1 tablespoon Poppy Seeds
  • finely grated zest of 1 Lemon
  • 2 teaspoons fresh Lemon Juice
  • 2 teaspoons Kosher Salt

For the Slaw:

  • 1/2 head Napa Cabbage (cored; cut in half and then cut crosswise into 1/8-inch-wide slices; about 3 cups)
  • 1/2 head Red Cabbage (cored; cut in half and then cut crosswise into 1/8-inch-wide slices; about 2 cups)
  • 1 large Carrot (cut into thin matchstick-size strips)
  • 8 Scallions (white and green parts; thinly sliced)
  • 1/2 cup lightly packed fresh Cilantro
step-by-step directions
  • For the Poppy Seed Dressing: In a medium bowl, whisk all the ingredients to combine. Cover and refrigerate for at least 10 minutes to develop the flavors. 
  • For the Slaw: Using your hands, gently toss the napa cabbage, red cabbage, carrots, scallions, and cilantro in a large bowl to combine. Toss the coleslaw with enough dressing to coat (reserve any remaining dressing for another use). Serve immediately. 
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