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<\/p>\nThe sun is shining and that means we are eating al fresco, and no outdoor meal is complete without coleslaw!<\/p>\n
There are a lot of different varieties of slaw \u2013 and you can certainly switch up the cabbages: green, red, savoy, and Napa.<\/p>\n
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But it\u2019s the dressing that really gives slaw the tasty zippy zing. There are vinaigrette types, which range from tart and tangy — to creamy or spicy styles.<\/p>\n
I love an old-school cooked dressing \u2013 why? Well, you know sometimes when you dress your slaw it gets kind of weepy and then bland\u2026well a cooked and thickened dressing takes care of that, as it stays coated to the cabbage. Just thicken a simmering vinegar and sugar mixture with a little cornstarch, cool then add into mayo with your seasonings.<\/p>\n
My recipe for Poppy Seed Pineapple Coleslaw<\/strong> has a d\u2019lish thickened dressing and is perfect to serve with barbecue-slathered ribs and fresh grilled corn! -Kathy<\/p>\n Poppy Seed & Pineapple Coleslaw<\/strong><\/p>\n Makes 6 cups<\/p>\n 1 (8 oz.) can crushed pineapple with juice In a small saucepan, combine the crushed pineapple with juice, salt, red pepper flakes, ginger, vinegar, sugar and cornstarch. Whisk together well until the cornstarch is dissolved. Place over medium-high heat and bring to a boil while constantly stirring; cook until dressing is thickened. Remove from heat and let cool to room temperature.<\/p>\n Place coleslaw greens, green onion, carrot, and poppy seeds in a large bowl. Stir mayonnaise into cooled pineapple mixture, then mix into coleslaw, coating salad well.<\/p>\n Recipe \u00a9 Kathy Casey Food Studios\u00ae <\/strong><\/p>\n","protected":false},"excerpt":{"rendered":" The sun is shining and that means we are eating al fresco, and no outdoor meal is complete without coleslaw! There are a lot of different varieties of slaw \u2013 and you can certainly switch up the cabbages: green, red, savoy, and Napa. But it\u2019s the dressing that really gives slaw the tasty zippy zing. […]<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"yoast_head":"\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\t\n
\n1\/2 tsp. salt
\ntiny pinch red pepper flakes
\n1 tsp. finely minced fresh ginger (optional)
\n1\/3 cup cider vinegar
\n3 Tbsp. sugar
\n1 Tbsp. cornstarch
\n1 (1 lb.) bag coleslaw greens or 8 cups of mixed shredded green and red cabbage
\n4 green onions, thinly sliced
\n1 large carrot, grated
\n1 1\/2 tsp. poppy seeds
\n1\/4 cup light or regular mayonnaise<\/p>\n