Apple & Cabbage Slaw With Creamy Poppy Seed Dressing

• FOR THE DRESSING:
• 1 cup Mayonnaise
• 1/4 cups Apple Cider Vinegar
• 1/4 cups Honey
• 3 Tablespoons Poppy Seeds
• 1-1/2 teaspoon Kosher Salt, More Or Less To Taste
• 1 teaspoon Fresh Cracked Black Pepper, More Or Less To Taste
• FOR THE SLAW:
• 1 whole Medium Head Of Cabbage, Quartered, Cored And Sliced Thin
• 2 whole Fuji Or McIntosh Apples, Quartered, Cored And Julienned
• 1/2 Lemon, Juiced
• 3 whole Medium Carrots, Peeled, Trimmed And Julienned
• 5 whole Green Onions, Trimmed And Sliced Thin
• 2 Tablespoons Fresh Parsley, Chopped

1. For the dressing: 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.
2. For the slaw: Quarter and core the cabbage. Slice thinly and add to a large bowl. Add prepared apples (squeezed with lemon juice to keep apples from turning brown), carrots, green onion and chopped parsley to the bowl as well. Pour the poppy seed dressing over and toss to coat. Refrigerate for 45 minutes to one hour before serving.
3. Serves 8-10 people.
4. Note: For more of a tangy slaw, reduce the amount of honey to 1/3 cup.

dressing, mayonnaise, ubc, ubc, poppy seeds, kosher salt, fresh cracked black pepper, slaw, cabbage, whole fuji, lemon, carrots, green onions, fresh parsley

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