Shelly's Recipe

CHOP HOUSE SLAW

Category: Slaws

For the slaw:
2 large (or 3 medium) red bell peppers
2 peeled carrots
4 yellow squash
4 zucchini

For the dressing:
about 1/2 onion
1 cup raspberry vinegar
1 cup sugar
1 tbsp dry mustard
1 tbsp poppy seeds
1 tsp salt
2 cup canola oil

To make the slaw, julienne the bell peppers, carrots, squash and zucchini into 1/4-by-1/4-by-3-inch pieces, discarding any seeds. Set aside. The vegetables can be refrigerated up to 2 days.

To make the dressing, puree the half-onion in a food processor. Pour the puree into a colander set over a bowl. Let the onion juice drip out into the bowl, pressing against the puree with a spatula if necessary to release the juice. Reserve 2 tbsp of the onion juice for the vinaigrette.

In a mixing bowl combine the vinegar, sugar, dry mustard, onion juice, poppy seeds and salt. Slowly whisk in the oil. The vinaigrette can be refrigerated for up to 7 days. Just before serving, toss the vegetables with the vinaigrette. Serves 4