Poppy Seed Coleslaw

Deselect All

1/2 cup cider vinegar

1/2 cup sugar

2 tablespoons mayonnaise

2 tablespoons Bertman Ball Park Mustard or other brown stadium-style mustard

2 tablespoons poppy seeds

1 cup olive oil

Kosher salt and freshly ground black pepper

6 cups thickly shredded green cabbage

6 cups thickly shredded red cabbage

1 small red onion, halved and thinly sliced

1 cup roughly torn fresh cilantro leaves