Difference between revisions of "Apple Coleslaw"
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| Line 4: | Line 4: | ||
1/2 cup [[Mayonnaise]]<br> | 1/2 cup [[Mayonnaise]]<br> | ||
1 tsp poppy seeds<br> | 1 tsp poppy seeds<br> | ||
| − | 2 tbsp honey<br> | + | 2 tbsp honey (we prefer [http://amzn.to/2f95Vnw this honey])<br> |
1 teaspoons kosher salt<br> | 1 teaspoons kosher salt<br> | ||
1/2 teaspoon freshly ground black pepper<br> | 1/2 teaspoon freshly ground black pepper<br> | ||
Revision as of 11:40, 2 August 2017
← salads
Poppy Seed Honey Dressing:
1/8 cup cider vinegar
1/2 cup Mayonnaise
1 tsp poppy seeds
2 tbsp honey (we prefer this honey)
1 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Salad:
1 package shredded cabbage
1 carrot, peeled, julienne -this is optional, sometimes I just get a coleslaw mix that already has carrot
1 bunch scallions, thinly sliced, usually if they are tiny I use 4 or 5 but if they are big 2-3, add scallion to your taste
1 apple, cored, bite-size-diced (I like Pink Lady)
Directions:
Prepare the Poppy Seed Dressing. In a medium bowl, combine all the ingredients together until well blended. Set aside.
Prepare the salad. In a large bowl, combine the cabbage, carrots, scallions, and apples. Pour in the reserved dressing and toss until well blended. Refrigerate at least 1 hour before serving, mixing the salad at least once to evenly distribute the dressing.
