Kitchen Joy

This recipe is quick and easy to put together. Whisk together the dressing ingredients, stir into the veggies, and refrigerate for at least one hour prior to enjoying. This allows the flavors to fully set in.

Ingredients

2 packages Three-color Cole Slaw mix OR 2 cups shredded green cabbage, 1 1/2 cups shredded red cabbage, and 1 cup matchstick carrots 1 Granny Smith apple, julienned 2 Tbsp mayonnaise3 Tbsp olive oil1 Tbsp apple cider vinegar Juice of one lemon1 Tbsp poppy seeds Kosher salt and freshly ground black pepper, to taste

Directions

  1. In a large bowl, combine the green cabbage, red cabbage, carrot and apple.
  2. In a large glass measuring cup, whisk together the mayonnaise, olive oil, vinegar, lemon juice, poppy seeds, salt and pepper, to taste.
  3. Pour mixture over cabbage mixture and stir using a rubber spatula until well combined. Cover and place in the refrigerator for at least one hour.
  4. Serve cold.

For the full post, visit Kitchen Joy.

More From Kitchen Daily:

Maple Peanut Soba Salad with Edamame and Apples Maple Peanut Soba Salad with Edamame and Apples
Maple Peanut Soba Salad with Edamame and Apples
Baked Eggnog Oatmeal with Apples and Walnuts Baked Eggnog Oatmeal with Apples and Walnuts
Baked Eggnog Oatmeal with Apples and Walnuts
Celery, Fennel and Apple Salad with Pecorino and Walnuts Celery, Fennel and Apple Salad with Pecorino and Walnuts
Celery, Fennel and Apple Salad with Pecorino and Walnuts

Tags: Contributor, Salad, Side Dish, Healthy, Vegetarian, Apple, Cabbage, Memorial Day, Fourth of July

Terms of Service | Privacy Policy Corporate Site | Advertise With Us