Name: Poppy Seed Coleslaw
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 6 to 8 servings
Ingredients: 1 pound green cabbage; 1 pound red cabbage; 8 ounces red onion; 1/4 bunch fresh cilantro; 1 cup granulated sugar; 1 cup apple cider vinegar; 1 tablespoon mayonnaise; 1 tablespoon brown mustard; 1 tablespoon poppy seeds; 2 cups olive oil; 1 teaspoon kosher salt

Directions

Thinly slice the cabbages and onion and place in a bowl. Finely chop the cilantro and add it to the cabbage onion mixture. Toss together and set aside.
In a separate bowl, combine the sugar, vinegar, mayonnaise, mustard and poppy seeds and whisk together until fully combined. Slowly drizzle in the olive oil while whisking vigorously so the mixture doesn’t separate.
Add the dressing to the cabbage mixture until your coleslaw is dressed to your liking. Season with salt to taste. Refrigerate any extra dressing for up to five days.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Mabel's BBQ, Cleveland, OH

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Poppy Seed Coleslaw

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