Sweet and Zesty Cole Slaw
6 cups medium chopped green cabbage
11/2 cups grated unpeeled green apple
¾ cup dried currants
1/3 cup finely diced yellow onion
1 batch of Seasoning Mix (recipe follows)
Creamy Dressing (recipe follows)
In a large bowl, combine the cabbage, apple, currants, onions and the entire batch of seasoning; toss well to mix. Add the dressing and stir gently until it is evenly distributed. Chill for about 30 minutes or longer.
Makes 6 cups, enough for about 12 side servings.
SEASONING MIX: Place a small, heavy nonstick skillet over high heat and add 1 tablespoon poppy seeds and 1 tablespoon sesame seeds. Toss and cook until the seeds start to pop, then remove them and set aside. When cool, add 1 1/2 teaspoons dry mustard, 1 teaspoon salt, 3/4 teaspoon each onion and garlic powders; 1/2 teaspoon each paprika, white pepper, dried basil leaves and dried dill weed; 1/4 teaspoon ground black pepper and 1/8 teaspoon cayenne.
CREAMY DRESSING: In a blender or food processor, place 1/3 cup evaporated skim milk, 1/2 cup low fat (1-percent) cottage cheese, 1/2 cup mayonnaise and 2 tablespoons apple jelly. Blend until smooth and creamy. Chill until ready to use.
Recipe adapted from "Chef Paul Prudhomme's Fork In The Road," by Paul Prudhomme.