Yesterday I was in the mood for coleslaw for lunch. I didn’t want to use the herbed dressing I made recently or the more exotic coconut-ginger or sesame orange dressings I’ve used in the past. I didn’t know exactly what I wanted, but I wanted it to be different. Then I remembered a recipe that Bryanna, author of several of my favorite cookbooks, posted a few days ago on her blog, and I thought it’d be perfect. And it was!
I combined shredded cabbage with packaged broccoli slaw; then I whipped up a batch of Low-Fat Poppy Seed Dressing. I followed Bryanna’s recipe as written, with one small change: I used only 2 tablespoons of maple syrup instead of 6. I also used her suggestion to add a little lemon zest. The result was a delicious, creamy dressing that tasted lovely on coleslaw, and I have plenty left-over to use on other salads.
Thanks, Bryanna, for another outstanding recipe!
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