Slaw with Poppy Seed Dressing

By barbell

Ingredients

• .25 cup(s) vegetable oil
• .25 cup(s) distilled white vinegar
• .25 cup(s) sugar
• 2 teaspoon(s) dry mustard
• 2 teaspoon(s) poppy seeds
• .75 teaspoon(s) salt
• 1 small shallot, coarsely chopped
• 1 head(s) (small, 1 1/2 pounds) green cabbage, cored and thinly sliced
• 2 cup(s) (about 1/2 pound) seedless red grapes, each cut in half
• .5 cup(s) pecans, chopped
• 1 pint(s) strawberries, hulled and each cut lengthwise into quarters (or eighths if large)

Preparation

Step 1

Prepare dressing: In blender, combine oil, vinegar, sugar, mustard, poppy seeds, salt, and shallot. Blend until smooth. Transfer dressing to large serving bowl.

Add cabbage and grapes to dressing in bowl. Toss until evenly coated with dressing. If not serving right away, cover and refrigerate up to 4 hours. Toss with pecans and strawberries just before serving.