1/2 head green (or red, or mixed) cabbage, thinly sliced
1 small carrot, shredded
1 tablespoon chopped red onion
poppy seed dressing:
1/4 cup white wine vinegar or champagne vinegar
2 tablespoons sugar
1 to 1 1/2 tablespoons poppy seeds
1/2 teaspoon salt
1/2 teaspoon grainy mustard
3 teaspoons mayonnaise
1/4 cup olive oil
Combine all dressing ingredients and whisk thoroughly. Add vegetables and stir to coat evenly. Refrigerate at least one hour (and then give it another stir) before serving.
What's it good with?
Last week's Vegetarian Red Beans and Rice recipe
On top of fish tacos