Sweet and Tangy Slaw

Classic summer salads including cole slaw, potato salad, and macaroni salad are usually mayonnaise-laden side dishes. I have always loved these salads. My first experience with potato salad was at my grade school friend Susie's home. Her mom made a simple yet spectacular sour cream and mayonnaise potato salad that I requested every chance I got. Even though I enjoy elbow macaroni or shredded cabbage and carrots enrobed in creamy mayonnaise dressings, every now and then I crave a slimmed down version of these traditional American barbecue and picnic salads.

My Sweet and Tangy Slaw is a refreshing salad which is made healthier by leaving out the mayonnaise. A light vinaigrette dresses the cabbage and carrot blend which gets an extra crunch from the addition of poppy seeds. This side dish, which can be stored in the refrigerator for up to three days, makes a perfect accompaniment to grilled steaks, chicken or fish.

For your next outdoor bash, prepare a side of Sweet and Tangy Slaw. Your guests will be coming back for seconds as well as the recipe.

Sweet and Tangy Slaw
serves 4 - 5

1/4 cup canola oil
1/4 cup sugar
2 tablespoons apple cider vinegar
1 heaping teaspoon salt
1/4 teaspoon pepper
dash of hot sauce
1/2 teaspoon poppy seeds
1 (14 ounce) bag of shredded cabbage and carrots such as Dole Cole Slaw

Place first 7 ingredients in a large bowl and whisk to combine. Add cabbage and carrot slaw and toss to combine. Store covered in refrigerator for up to 3 days.