Poppyseed Coleslaw

• 1/2 heads Green Cabbage Chopped
• 1/2 heads Red Cabbage, Chopped
• 1 cup Shredded Carrots
• 1/2 cups Chopped Green Onions, Chopped
• 1 cup Golden Raisins
• 3 Tablespoons Chopped Fresh Mint
• FOR THE DRESSING:
• 1 Tablespoon Poppy Seeds
• 2 Tablespoons Agave Nectar
• 2 Tablespoons Lemon Juice
• 1/2 cups Apple Cider Vinegar (rice Vinegar Is Also Good)
• 1/4 cups Vegenaise (or Other Dairy-free Mayo)
• 1/2 teaspoons Celery Seed
• 1 teaspoon Dry Mustard
• 1 teaspoon Whole Grain Dijon Mustard
• 1/4 teaspoons Freshly Ground Black Pepper

1. Prepare and chop veggies. Add cabbage, carrots, green onions, golden raisins, and mint to an extra large bowl. Stir to combine.
2. In a small bowl, combine all dressing ingredients and stir with a whisk to combine. When ready to serve, pour dressing over salad and stir to combine.
3. Makes about 6 cups, about 10-12 servings. This salad is great for potlucks and will stay fresh for up to 2 days in the fridge.

red cabbage, carrots, green onions, golden raisins, fresh mint, dressing, poppy seeds, lemon juice, apple cider vinegar, ubc, celery, dry mustard, mustard, ubc

Taken from tastykitchen.com/recipes/sidedishes/poppyseed-coleslaw/ (may not work)