I got a request for a mayonaise-free coleslaw the other day. (BTW, Maria, I told you it had poppy seeds, but I misremembered. It was celery seeds. Although I can't see why you couldn't use poppy seeds if you want. . . .)
Celery Seed Dressing
1/2 cup sugar
1 tsp dry mustard
1/2 to 1 tsp salt
1 to 2 tsp celery seed
1 tbsp grated onion (or 1 tsp dried onion flakes)
1 cup oil
1/2 cup cider vinegar
Put the sugar, salt, mustard, celery seed, onion, and half the oil and vinegar in a blender. Blend until the seeds are uniformly distributed. Slowly add the rest of the oil, and then the vinegar, blending thoroughly.
Pour as much as you like over shredded cabbage and carrots. Use the kind in the bag; I do.
This makes a lot of dressing. Save the rest in the refrigerator.
You can make this with an egg beater or hand mixer, but the blender is better. Just shaking it up in a jar doesn't distribute the sugar as well, and it separates faster.
Do not use generic "vegetable oil"; use canola or another identified one-ingredient oil like safflower or "light" olive oil.