Cabbage, fennel, and apple slaw with poppy seed dressing from The Big Book of Outdoor Cooking and Entertaining: Spirited Recipes and Expert Tips for Barbecuing, Charcoal and Gas Grilling, Rotisserie Roasting, Smoking, Deep-Frying, and Making Merry by Bill Jamison and Cheryl Alters Jamison

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Notes about this recipe

  • Emily Hope on December 03, 2010

    Tasty and quick to make. Dressing was a bit sweet/oily--would cut back on honey and oil (made w/peanut oil, which was a good choice) next time. Didn't have poppy seeds, so threw in some toasted walnuts at the end--this was a good idea. Was even better the next day.

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