Coleslaw…. most people can take it or leave it. Memories of soggy, over-mayonnaised salad may come to mind. Being the ultimate traditional side to a summer BBQ, coleslaw needs a shot in the arm. Give this recipe a try. …. it’s a crowd pleaser that I promise you will add to your summer repertoire. Take some time to chop these ingredients to create this incredibly flavorful and colorful slaw. Two cabbages, sweet apples, scallions, sunflower seeds, the bite of shallots and tangy lemon zest make this unlike any slaw of your past.   *** Coleslaw is not just for your summer menus, this salad can move into the Fall months to top your pulled pork sandwiches!

Poppyseed Coleslaw       (Adapted from Curtis Stone)

1/2 head Napa Cabbage, cored, cut in half and then cut crosswise into 1/8-inch-wide slices, about 3 cups

1/2 head Red Cabbage, cored, cut in half and then cut crosswise into 1/8-inch-wide slices, about 2 cups

1 large Carrot, cut into thin matchstick-size strips

1 apple, diced

8 Scallions, white and green parts, thinly sliced

1/2 cup lightly packed fresh Cilantro

Sunflower seeds, toasted and salted

Using your hands, gently toss the Napa cabbage, red cabbage, carrots, scallions, and cilantro in a large bowl to combine. Toss the coleslaw with enough dressing to coat (reserve any remaining dressing for another use). Serve immediately.

Poppy Seed Dressing

1 1/2 cups Mayonnaise

1/4 cup finely chopped Shallots

2 tablespoons Cider Vinegar

1 tablespoon Poppy Seeds

Finely grated zest of 1 Lemon

2 teaspoons fresh Lemon Juice

2 teaspoons Kosher Salt

In a medium bowl, whisk all the ingredients to combine. Cover and refrigerate for at least 10 minutes to develop the flavors.