This apple slaw was inspired by a Wolfgang Puck recipe found on The Food Network. It is sweet, tangy and delicious. What a perfect side dish with a poultry entree, especially turkey!
1 cup mayonnaise
2 Tablespoons poppy seeds
1/3 cup apple cider vinegar
1 Tablespoon sugar
1/3 cup honey
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
½ teaspoon dried celery seeds
1 small head of red cabbage and one head green cabbage, sliced with a knife or mandolin
1 bag slaw mix
4 apples, prefer Fuji or Rome
2 carrots peeled and shredded or julienned
4 scallions, thinly sliced
1/2 cup dried cranberries, pomegranate flavored
1/2 cup sliced almonds (optional)
In a medium bowl, combine all the dressing ingredients together until well blended. Can be prepared and refrigerated for up to 3 days ahead.
In a large bowl, combine the salad ingredients. Pour in the reserved dressing and toss until well blended. Refrigerate at least 1 hour before serving, mixing the salad at least once to evenly distribute the dressing.
Serves about 8