Here she goes again – singing the praises of cabbage. Now that the weather is warming, it’s so nice to enjoy cabbage raw in a fresh slaw. I served this with the Lemon Pepper Bass Kabobs and ate the leftovers for lunch for many days later – the flavors only getting better as the days went on. Oh, and there’s apple and blue cheese in there too.
SHOPPING LIST: green cabbage, red onion, red apple, blue cheese, mayonnaise, 2 lemons, apple cider vinegar, salt, pepper, poppy seeds
Usually I like to shred my cabbage for coleslaw (or you can always used the pre-cut bags of cabbage mix), but for today’s slaw I chose to rough CHOP half of my green cabbage. The amount of cabbage really depends on how large your head of cabbage is, but you want to end up with about 2 cups of cabbage. Then. slice 1/2 of your red onion very thinly. In a small bowl, squeeze the juice of 1/2 a lemon. Slice your apple as thin as you sliced your cabbage and onion so all of the ingredients in your slaw have a similar shape. Toss your apples in the lemon juice to keep the flesh from turning color. Combine your shredded cabbage with the sliced onions and apples. Top with 1/2 cup of crumbled blue cheese.
Now let’s make the lemon poppy dressing. In a small bowl combine 1/3 cup of mayonnaise, the juice and zest of one lemon, 1 tB. of apple cider vinegar and 1 tB. of poppy seeds. Mix well and season with salt and pepper to taste. Pour the dressing over your cabbage and mix well. This is the type of slaw that saves REALLY well – so make a big batch, enjoy it over a few days – it’s the perfect accompaniment to any simply grilled fish or chicken or and especially my favorite Foolproof Ribs.