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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.