I spent the past two days down at the coast with some friends. We ate good food, did some nice kayak excursions, drank tasty beer and just had a good time. All of us bring food and drink to share during out time together. I made two sides to bring and share with my buddies.
The first side was Poppy Seed Coleslaw. It was really good and may become my favorite coleslaw in the future. It was really easy to make and that made it even better as a side dish. All you need is 1/3 cup cider vinegar, 1/3 cup sugar, 2 tablespoons mayonnaise, 2 tablespoons Dijon mustard, 2 tablespoons poppy seeds, 2/3 cup olive oil, kosher salt, freshly ground black pepper, 6 cups shredded cabbage, and 1 small red onion (halved and thinly sliced). In a large bowl, whisk the vinegar, sugar, mayonnaise, mustard and poppy seeds. While whisking, add the olive oil in a steady stream to form an emulsion. Season with salt and pepper. Fold in the green and red cabbage, red onion. Keep refrigerated until you are ready to enjoy!
The other side dish was a macaroni salad recipe that I also found in one of our Food Network magazines. It was also relatively easy to make. For this side dish, you need kosher salt, 2 cups elbow macaroni, 1 cup halved grape tomatoes, 8 thinly sliced radishes, 1 diced poblano pepper, 2 stalks of chopped celery, 4-5 thinly sliced scallions (white and light green parts only), 1/2 diced cucumber, 1/2 cup mayonnaise, 1 tablespoon apple cider vinegar, 1 tablespoon yellow mustard, 1 teaspoon sugar, 1/2 teaspoon garlic powder, and freshly ground pepper. Cook the macaroni until al dente. Drain and let cool. Toss the macaroni with the tomatoes, radishes, poblano pepper, scallions and cucumber in a large bowl. In a small bowl, whisk the mayonnaise, vinegar, mustard, sugar and garlic powder. Add the dressing to the macaroni and vegetables and toss to coat. Season with salt and pepper. Refrigerate until you are ready to enjoy!