Upper Crust coleslaw

     My sister-in-law is a microbiologist and my brother is a trained chef, so it always amazes me when my favorite dish at their home is one prepared by the microbiologist?  Usually, the recipes are on the healthy side, easy to prepare, limited ingredients, and visually pleasing. And so was born what I call Upper Crust cole slaw, discovered on my recent visit to California.
     The purpose of the visit was my nephew's graduation party. The menu was extensive. As my brother manned the grill searing large slabs of sirloin tips and whole marinated fresh salmon, my sister-in-law was busy in their gourmet kitchen preparing the side dishes for the meal. With all the delicious food I devoured that evening the one leftover I craved was the coleslaw. To my delight, it was still very crisp and the flavor was even better than the day it was made. Here is the simple recipe, enjoy!

                                   Bag of broccoli slaw
                                   Smokehouse almonds
                                   Poppyseed dressing

     Place the broccoli slaw in a mixing bowl, add chopped nuts, toss with poppyseed dressing and season to taste. I just use some fresh ground pepper. My only hint is to cut the nuts on a chopping board instead of a nut chopper because you want the pieces to be random sizes.
     Serve. "Simple cooking science."