APPLE SLAW WITH POPPY SEED DRESSING

Serving: 6

Slaw:

  • 5 cups chopped green cabbage
  • ½ cup shredded carrots
  • ½ cup shredded purple cabbage
  • 1Fujiapple, finely chopped
  • 1 Granny Smith apple, chopped

Dressing:

  • 3 tablespoons apple cider vinegar
  • ¼ cup extra-virgin olive oil
  • ¼ cup honey
  • 2 tablespoons poppy seeds
  • 1 teaspoon ground mustard
  • ½ teaspoon salt
  • ⅛ teaspoon pepper
  • ½ lemon

Combine slaw ingredients in medium bowl and set aside. In small bowl, whisk together first 7 dressing ingredients. Pour dressing over slaw and stir until coated.  Squeeze lemon over slaw and refrigerate for 1 hour. Toss before serving.

Note: For a sweeter dressing, use 2 tablespoons frozen lemonade instead of fresh lemon, or drizzle 1 teaspoon honey over each serving.

From Julie Kolpin and Mary Oswald

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