We had a wonderful Sunday afternoon spent with friends. The atmosphere was beautiful.
It was a perfect sunday… floating in the lake, drinking homemade wine, eating freshly picked blackberries and good food prepared by everyone…doing all that with Friends = Perfect Sunday!
I purchased a HUGE cabbage from the Farmer’s Market in Edwardsville.
I was in search of a different slaw recipe. I found this one on Tasty Kitchen website. It was really good.
Apple & Cabbage Slaw with Poppy Seed Dressing
FOR THE DRESSING:
- 1 cup Mayonnaise
- ¼ cups Apple Cider Vinegar
- ¼ cups Honey
- 3 Tablespoons Poppy Seeds
- 1-½ teaspoon Kosher Salt, More Or Less To Taste
- 1 teaspoon Fresh Cracked Black Pepper, More Or Less To Taste
- I added 1/4 tsp Paprika
FOR THE SLAW:
- 1 whole Medium Head Of Cabbage, Quartered, Cored And Sliced Thin
23 whole Fuji Or McIntosh Apples, Quartered, Cored And Julienned
- ½ Lemon, Juiced
- 3 whole Medium Carrots, Peeled, Trimmed And Julienned (I purchased already julienned carrots)
57 hole Green Onions, Trimmed And Sliced Thin 2 Tablespoons Fresh Parsley, Chopped
For the dressing: Place all of the dressing ingredients into a small bowl, whisk until combined. Taste and adjust seasonings if needed; chill until ready to use.
For the slaw: Quarter and core the cabbage. Slice thinly and add to a large bowl. Add prepared apples (squeezed with lemon juice to keep apples from turning brown), carrots, green onion and
chopped parsley to the bowl as well. Pour the poppy seed dressing over and toss to coat. Refrigerate for 45 minutes to one hour before serving.
When I was in Edwardsville I picked up a new kind of sour cream, they were flavored 🙂 The brand is Breakstones, they had jalapeno, chipotle and roasted garlic and herb…yummo! I had to get one. I bet these are tasty on a baked potato 🙂
There was a tag on the container with a recipe, Jalapeno Corn dip. It was really good and I think it could be also served as a side dish. Just do not over cook it. I put it in a crock pot and forgot that I had it on high…it was ok, but a lot better right after I took it out of the oven. I double this recipe.
Jalapeno Corn Dip
- 10 oz frozen corn
- 1 cup of Four cheese Mexican shredded cheese.
- 1 cup Parmesan cheese
- 1 cup Breakstone Jalapeno sour cream
- My addition 1 tsp Adobo seasoning (or cumin would be good also)
Mix it all together and put in a baking dish. Bake in a 350 degree oven for 25 minutes or until heated through and top is lightly brown.
I forgot to take a finished photo…trust me it good! Super Duper Easy!
On our way home, I enjoyed the scenery in the country. I love when there are round bales in a field.