![\"\"](\"http:\/\/www.kathycaseyinc.com\/wp-content\/uploads\/2021\/07\/Poppyseed-Pineapple-Coleslaw-791x1024.jpg\"){kind=spacer}
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The sun is shining and that means we are eating al fresco, and no outdoor meal is complete without coleslaw!<\/p>\n
There are a lot of different varieties of slaw \u2013 and you can certainly switch up the cabbages: green, red, savoy, and Napa.<\/p>\n
But it\u2019s the dressing that really gives slaw the tasty zippy zing. There are vinaigrette types, which range from tart and tangy — to creamy or spicy styles.<\/p>\n
I love an old-school cooked dressing \u2013 why? Well, you know sometimes when you dress your slaw it gets kind of weepy and then bland\u2026well a cooked and thickened dressing takes care of that, as it stays coated to the cabbage. Just thicken a simmering vinegar and sugar mixture with a little cornstarch, cool then add into mayo with your seasonings.<\/p>\n
My recipe for Poppy Seed Pineapple Coleslaw<\/strong> has a d\u2019lish thickened dressing and is perfect to serve with barbecue-slathered ribs and fresh grilled corn! -Kathy<\/p>\n Poppy Seed & Pineapple Coleslaw 1 (8 oz.) can crushed pineapple with juice In a small saucepan, combine the crushed pineapple with juice, salt, red pepper flakes, ginger, vinegar, sugar and cornstarch. Whisk together well until the cornstarch is dissolved. Place over medium-high heat and bring to a boil while constantly stirring; cook until dressing is thickened. Remove from heat and let cool to room temperature.<\/p>\n Place coleslaw greens, green onion, carrot, and poppy seeds in a large bowl. Stir mayonnaise into cooled pineapple mixture, then mix into coleslaw, coating salad well.<\/p>\n Recipe \u00a9 Kathy Casey Food Studios\u00ae <\/strong><\/p>\n","protected":false},"excerpt":{"rendered":" The sun is shining and that means we are eating al fresco, and no outdoor meal is complete without coleslaw! There are a lot of different varieties of slaw \u2013 and you can certainly switch up the cabbages: green, red, savoy, and Napa. But it\u2019s the dressing that really gives slaw the tasty zippy zing. […]<\/p>\n","protected":false},"author":1,"featured_media":34383,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[11760,11770,11775,12071,12069,12211,11773,12216],"tags":[7125,9173,12411,141,4178,5585,5025,1051,1129],"class_list":["post-7700","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dishing-with-kathy-casey-blog","category-food-recipes","category-komo-news-radio","category-komo-radio","category-recipes","category-side-dishes","category-tv-and-radio","category-vegetables","tag-coleslaw","tag-outdoors","tag-outside","tag-picnic","tag-side","tag-side-dish","tag-slaw","tag-spring","tag-summer"],"_links":{"self":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/7700","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=7700"}],"version-history":[{"count":2,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/7700\/revisions"}],"predecessor-version":[{"id":34385,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/7700\/revisions\/34385"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/media\/34383"}],"wp:attachment":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7700"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7700"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7700"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n<\/strong>Makes 6 cups<\/p>\n
\n1\/2 tsp. salt
\ntiny pinch red pepper flakes
\n1 tsp. finely minced fresh ginger (optional)
\n1\/3 cup cider vinegar
\n3 Tbsp. sugar
\n1 Tbsp. cornstarch
\n1 (1 lb.) bag coleslaw greens or 8 cups of mixed shredded green and red cabbage
\n4 green onions, thinly sliced
\n1 large carrot, grated
\n1 1\/2 tsp. poppy seeds
\n1\/4 cup light or regular mayonnaise<\/p>\n