Apple & Cabbage Slaw with Poppy Seed Dressing and Jalapeno Corn Dip

Standard

We had a wonderful Sunday afternoon spent with  friends. The atmosphere was beautiful.

Big fish!

A person stopped by with these blackberries she just picked! I love Blackberries...they were super yummy!

They were huge!

They had a homemade wine tasting...this one was the Floor Wine...not sure what that meant 😉

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.

It was a whopper!

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
  • 2 3 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)
  • 5  7 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.

Ingredient line up minus Paprika and extra apple and green onions.

Mix dressing ingredients together.

I decided to add paprika. Refrigerate until ready to pour onto slaw.

Slice slaw. I just used half of that huge cabbage. I figure that was about the size of a regular head of cabbage.

Ready to be tossed with dressing.

Apple & Cabbage Slaw with Poppy Seed Dressing

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.

Ingredient line up. I double the recipe.

Mix it all together.

Ready to pop into the oven.

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.

~Relish Food & Life

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s