I accept a archetype of “The All New Good Housekeeping Baker Book” that I adulation dearly. One of my admired recipes in it is for Hot Slaw with Poppy-Seed Dressing. The book recommends confined it with ham or buzz pork, but if I’m not awfully hungry, I’ll eat it for lunch.
I acquisition that this bowl is nice and springy, but it’s additionally absolute back you’re athirst for article hot, not cold.
This compound has been reprinted with permission from “The All New Good Housekeeping Baker Book” 2001 by Hearst Books, an banner of Sterling Publishing Co., Inc.
Hot Slaw with Poppy-Seed Dressing
2 tablespoons vegetable oil
1/2 baby arch blooming banknote (12 ounces), cored and agilely sliced
1 ample carrot, bald and shredded
1 baby onion, chopped
2 tablespoons cider vinegar
4 teaspoons sugar
2 teaspoons poppy seeds
1/2 teaspoon salt
In 5-quart Dutch oven, calefaction oil over medium-high heat. Add cabbage, allotment and onion and cook, active occasionally, until banknote is tender-crisp, about bristles minutes.
Stir in vinegar, sugar, poppy seeds and salt; baker two account longer.
Meg Dickinson is a bounded communications able who spends abounding of her alive hours absorbed about food. To abide a compound for her consideration, email her at [email protected]
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