Ingredients:

  • 1/2 medium head red cabbage, shredded (approx. 4 cups) (approx. 450g)
  • 2 medium carrots, shredded (approx. 1 cup) (approx. 115g)
  • 1 large Granny Smith apple, cored and julienned (approx. 1 1/2 cups) (approx. 200g)
  • 1/4 small red onion, thinly sliced (approx. 1/4 cup) (approx. 30g)
  • 1/4 cup chopped fresh parsley (approx. 10g)
  • 1/4 cup mayonnaise (55g)
  • 2 tablespoons apple cider vinegar (30ml)
  • 2 tablespoons honey (40g)
  • 1 tablespoon Dijon mustard (15g)
  • 1 tablespoon poppy seeds (8g)
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions:

  1. In a large mixing bowl, combine the shredded red cabbage, carrots, julienned apple, thinly sliced red onion, and chopped parsley.
  2. In a small mixing bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, poppy seeds, salt, and pepper until well combined. Taste and adjust seasonings as needed.
  3. Pour the poppy seed dressing over the slaw mixture.
  4. Gently toss the slaw until all the ingredients are evenly coated with the dressing.
  5. Cover the bowl and refrigerate for at least 15 minutes to allow the flavors to meld. Give it a final toss before serving.