BROWNWOOD STYLE COLESLAW
1 cup prepared poppy seed dressing
1 cup freshly squeezed lemon juice or apple cider vinegar
1 teaspoon freshly ground black pepper
1 teaspoon salt
1 large head purple or green cabbage, cored, halved, sliced 1/2- to 3/4-inch thick and chopped
2 cups whole seedless green or red grapes
2 avocados, pitted, peeled and sliced
2 tart apples, such as Granny Smith, peeled and chopped
3/4 cup pecans or walnuts, toasted or not (your choice)
5 to 6 green onions, both white and green parts, chopped
2 tablespoons cilantro or parsley, chopped
To make the dressing: Whisk the poppy seed dressing with the
lemon juice. Season with pepper and salt. Cover and refrigerate
for at least 1 hour and up to 6 hours.
To make the slaw: Toss the cabbage, grapes, avocados, apples
and pecans in a large glass or ceramic bowl. Pour the dressing
over the slaw. Add the green onions and cilantro or parsley and
mix gently. Serve immediately or cover and refrigerate.
Note: This unique coleslaw is delicious with ribs, shredded pork
and many other meats. Don’t let it sit for too long as the apples
and avocados may darken. Once it has been dressed, the lemon
juice will retard this process.