I tried to find a coleslaw recipe with no mayonnaise and poppy seed dressing on Food.com with no luck. Then found this one on Good Housekeeping. We are allergic to nuts so omitted that and strawberries are out of season so none were added. Took me no time to put this together including hand slicing the cabbage.

Ingredients

6 serv.

vegetable oil↗1⁄4 cup
distilled white vinegar↗1⁄4 cup
sugar↗1⁄4 cup
dry mustard2 teaspoons
poppy seeds↗2 teaspoons
salt↗3⁄4 teaspoon
shallot↗1
small, coarsely chopped
green cabbage↗1
cored and thinly sliced (small)
red seedless grapes↗2 cups
each cut in half
pecans↗1⁄2 cup
chopped (optional)
strawberry↗1 pint
hulled and each cut lengthwise into quarters (or eighths if large)
mint leaf↗1⁄4 cup
thinly sliced (optional)

Step-by-step instructions

1
Prepare dressing: In blender, combine oil, vinegar, sugar, mustard, poppy seeds, salt, and shallot. Blend until smooth. Transfer dressing to large serving bowl.
2
Add cabbage and grapes to dressing in bowl. Toss until evenly coated with dressing. If not serving right away, cover and refrigerate up to 4 hours. Toss with pecans, strawberries and mint leaves just before serving, if using.

Source: food.com

Original recipe ↗

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