Cole slaw is such a versatile dish and can be served in a variety of ways: as a side dish, in a taco or even on a sandwich or burger. It’s a fantastic picnic or barbeque salad and I find that it tastes better the longer it sits. Just add the toasted nuts at the last minute so that they stay crunchy. Try substituting toasted walnuts instead of sunflower seeds and toasted black sesame seeds instead of poppy seeds.
Crunchy Cole Slaw
2 tablespoons apple cidar vinegar
juice of 1 lemon, reserve 1 tablespoon
sea salt and freshly ground pepper
1/2 cup extra-virgin olive oil
1 tablespoon sourcream
1 tablespoon dijon mustard
1 small savoy or green cabbage
1 cup sunflower seeds, freshly toasted
1 tablespoon poppy seeds
Whisk together the vinegar, lemon juice, olive oil, sour cream and mustard. Add salt and pepper to taste. Set aside.
Peel the apple and grate over a coarse grater. Place the grated apple in a bowl of cold water and add the reserved tablespoon of lemon juice to keep the apple from browning. Cut the cabbage into quarters and core each section. Slice very finely and place in a large bowl. Drain the apples and add them to the bowl along with the vinaigrette and toasted sunflower and poppy seeds. Taste and adjust the seasonings. Serve immediately or refrigerate until ready to serve.