Poppy Apple Coleslaw

By polledl

Unless she was in a real hurry, Grandma seldom used preshredded bags of coleslaw mix. She preferred the taste and crunch of fresh cabbage in her slaw recipes. To easily shred the cabbage by hand, Grandma would cut the head in half and remove the core from each side. After rinsing and drying, she placed a cabbage half cut side down on the cutting board and sliced across it to form thin strips. As she placed the cabbage in the mixing bowl, she separated the strips into shredded pieces.
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Ingredients

• 1 medium Jonathan apple
• 1 teaspoon lemon juice
• 2 tablespoons sour cream
• 4 1/2 teaspoons milk1 tablespoon frozen apple juice concentrate, thawed
• 1 teaspoon granulated sugar
• 3/4 teaspoon poppy seeds1 large carrot, sliced
• 1/3 cup each shredded green and red cabbage
• 2 tablespoons chopped green bell pepper

Details

Preparation time 20mins
Cooking time 20mins

Preparation

Step 1

1Coarsely chop apple. Combine apple and lemon juice in small bowl; toss to coat.
.2For poppy seed dressing, combine sour cream, milk, apple juice concentrate, sugar and poppy seeds in a large bowl until well blended.
.3Add apple mixture, carrot slices, green cabbage, red cabbage and chopped green bell pepper to dressing. Toss slaw gently until vegetables are evenly coated with the poppy seed dressing.
.4Serve coleslaw on cabbage leaves and garnish with fresh greens and carrot slices, if desired.