Picnic Recipe: Poppy Mustard Slaw
Monday, May 13, 2013
Packing for a picnic and want a little something on your sandwiches? Here's one of Tracy Holleran of The Secret Ingredient Cooking School's special toppings.
For more of Tracy's recipes or to learn about her classes, go to www.TheSecretIngredientOnline.com.
Poppy Mustard Slaw
Makes enough to top 4-6 sandwiches
5 oz shredded cabbage (green, red or a combination of both)
1 large carrot, shredded
1/3 cup mayonnaise (I use light style)
1 teaspoon whole-grain Dijon mustard
2 teaspoons cider vinegar
1 teaspoon poppy seeds
½ teaspoon sugar (or to taste)
Pinch salt
Place shredded cabbage and carrot in a medium bowl. Toss to combine.
In a measuring cup or small bowl, whisk together the mayo, mustard, vinegar, poppy seeds, sugar and salt.
Pour over the cabbage mixture and toss so dressing is evenly distributed.
If the slaw isn’t ‘holding together’ to your liking—add a little extra mayo to the mixture until it reaches desired consistency.
