Poppy Seed Coleslaw

I love to try different variations of coleslaw. We made this version as a side dish for our 4th of July dinner. It has a light, slightly sweet dressing. We all really enjoyed it. Joshua particularly prefers this version over the standard mayonnaise-based dressing. According to the recipe, you can substitute 2 tablespoons minced red onion for the shallot (we used a shallot, though).

1 medium head green cabbage, quartered, cored, and shredded (I used my 4 mm food processor slicing disk—coarsely chop with a knife if you have pieces that are too long after processing)
2 teaspoons salt
1 teaspoon poppy seeds
1 shallot, minced
3 tablespoons lemon juice
2 tablespoons olive oil
2 teaspoons Dijon mustard
3 tablespoons sugar
1 tablespoon honey

Toss cabbage and salt in colander set over bowl. Let stand until wilted, about 1 hour. Rinse cabbage under cold water, drain, dry well with kitchen towel, and transfer to large bowl.

Toast poppy seeds in skillet over medium-high heat, shaking skillet (or stirring) frequently, until fragrant, about 2 minutes. Let pan cool 5 minutes, then add remaining ingredients and whisk to combine.

Pour dressing over cabbage and toss to coat. Cover with plastic and refrigerate until chilled, about 30 minutes. Serve. (Slaw can be refrigerated in airtight container for 1 day.)