Apple And Cabbage Slaw With Creamy Poppy Seed Dressing

• FOR THE DRESSING:
• 1/2 cups Low Fat OR Regular Mayonnaise
• 1/2 cups Plain, Low-fat Greek Yogurt
• 1/4 cups Apple Cider Vinegar
• 1/4 cups Honey
• 1/2 Tablespoons Poppy Seeds, Or More If You Desire
• 1-1/2 teaspoon Kosher Salt, Or To Taste
• 1 teaspoon Freshly Ground Black Pepper, Or To Taste
• FOR THE SLAW:
• 1 head (Medium Size) Cabbage
• 1 whole Red Apples, Quartered, Cored And Julienne Sliced-I Use Braeburn-any Tart/sweet Red Apple Would Be Great In This (Double This Amount If Desired)
• 1/2 whole Lemon
• 3 whole Medium Carrots, Peeled, Trimmed And Shredded
• 5 whole Thinly Sliced Green Onions
• 2 Tablespoons Chopped Fresh Parsley

1. Note the prepared slaw should be refrigerated for at least 45 minutes prior to serving.
2. For the dressing, whisk the mayonnaise, Greek yogurt, apple cider vinegar, honey, poppy seeds, salt and pepper in a small bowl until smooth and well mixed. Taste and adjust the seasonings, if needed. Cover the bowl and refrigerate until ready to use.
3. For the slaw, quarter and core the cabbage, slice it thinly and place it in a large bowl. In a small bowl squeeze the lemon juice over the julienne sliced apples and toss to keep the apples from turning brown. Add the apples, along with the carrots, green onion and chopped parsley to the bowl with the cabbage. Toss to mix.
4. Pour the dressing over the vegetable mixture and toss to coat. Cover and refrigerate the slaw for 45 minutes to 1 hour before serving.
5. Recipe makes 8-10 servings.
6. Recipe adapted from Laurie at Simply Scratch.

dressing, low fat, yogurt, ubc, ubc, poppy seeds, kosher salt, freshly ground black pepper, slaw, head, red apples, lemon, carrots, parsley

Taken from tastykitchen.com/recipes/sidedishes/apple-and-cabbage-slaw-with-creamy-poppy-seed-dressing/ (may not work)