Ingredients

  • 1/4 cup Apple Cider Vinegar
  • 2 Fuji or McIntosh Apples, cored and julienned
  • 1 medium head of Cabbage
  • 3 medium carrots, peeled and julienned
  • 2 tablespoon chopped Fresh Parsley
  • 5 Green Onions, trimmed and sliced thin
  • 1/4 cup Honey
  • Juice of half a lemon
  • 1 1/2 teaspoons Kosher Salt
  • 1 cup Mayo
  • 1 teaspoon Fresh Cracked Black Pepper
  • 3 tablespoons Poppy Seeds

Ready In 45 Minutes

Servings: 10

Cooking Instructions

For the dressing

Step 1

  • Place all of the dressing ingredients into a small bowl, whisk until combined. Taste and adjust seasonings if needed then chill until ready to use.For the slaw: Quarter and core one medium head of cabbage. Slice thinly and add to a large bowl.
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Step 2

  • Add prepared apples {squeezed with lemon juice to keep apples from turning brown}, carrots, green onion and parsley to the bowl as well.
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Step 3

  • Pour over poppy seed dressing and toss to coat. Refrigerate for 45 minutes to one hour before serving. *For more of a tangy dressing reduce the honey by half.
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  • Length: 105 minutes