Spring has definitely sprung here in Colorado. Sprouts of flowers are starting to pop up all over town! The weather has been consistently between 45 and 60 for weeks. Yes weeks. Every now and then we get a random cold day but it’s insane how warm it’s been. I’m loving it for the sake of the kids but it’s dry and we could use some moisture. I’m sure we will get a nice late in the season cold spell which will have us all in fits wishing it came when it was supposed to. Like sometime around now.
Anyway this warmer weather has had me thinking of salads and lighter fare. Crazy to be saying this in March, which can one of the snowiest months around here, but it’s true. Here is where this slaw enters into the mix. A very crisp and tangy mix of flavors. I loved it! It would fit perfectly in an Easter brunch, something vibrant and light. Celery, carrots, granny smith apple, and a bit of cabbage dressed with a mixture of greek yogurt, lemon juice, honey, poppy seeds, and just a tad bit of apple cider vinegar. We won’t tell Josh this though. You see he for whatever reason has the hardest time with vinegar and can taste it a mile away. So the measly teaspoon I added to this sent his face into a bit of a pucker and he immediately asked “does this have apple cider vinegar in it.” “No not at all, only lemon juice.” Hehe, this is how I play around in my kitchen. …Please don’t let this story prevent you from trying the recipe. I promise it’s not too tangy. And if you are worried just omit the acv or add in some extra honey.