Apple & Cabbage Slaw with Creamy Poppy Seed Dressing

YUM!  I like coleslaw but it's not a favorite.  This recipe may have changed my opinion.  I originally made it to recreate a recipe from a bbq restaurant outside Peoria, IL called Hick'ry Stick.  The sandwich we ordered had a creamy poppy seed coleslaw.  This recipe comes close.  It is so creamy and yummy.  I really enjoy the apples in the slaw.  It is wonderful paired with pulled pork.  

I made two small changes.  I did not have parsley on hand so I omitted it from the recipe.  I also found the original amount of poppy seeds to be too much.  The original recipe came from Simply Scratch.  I look forward to exploring this site more.  I think the recipe deserves a rating of 5 cookies.  However, I have a hard time saying I would eat coleslaw all day every day.  I'm giving it a 4 cookie rating.


*I just ate some the following day and thought it could be great with cut up bacon.  For those of you that enjoy bacon, this might be a wonderful addition.

Ingredients:

Dressing:

1 cup Mayo

1/4 cup Apple Cider Vinegar

1/4 cup Honey

2 tablespoons Poppy Seeds

1 1/2 teaspoons Kosher Salt

1 teaspoon Fresh Cracked Black Pepper

For the Slaw:
1 medium head of Cabbage

3 medium carrots, peeled and julienned

2 Fuji or McIntosh Apples, cored and julienned

5 Green Onions, trimmed and sliced thin

Juice of half a lemon

Preparation:

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.

For the slaw; quarter and core one medium head of 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 to the bowl as well. Pour over poppy seed dressing and toss to coat. Refrigerate for 45 minutes to one hour before serving.  

12 servings/5 points each